The Haldiram story began in 1937 in Bikaner, India and introduced the brand name "Haldiram Bhujiawala" in 1941. It was led by three brothers and expanded operations by establishing manufacturing units for sweets and snacks in Kolkata in 1950 and Nagpur in 1970. Haldiram offers various Indian snacks and sweets and has become a staple brand in Indian households through uncompromising quality. It produces a wide range of products across multiple sections including ready-to-eat meals, snacks, and bakery items.

1. Submitted By
Akhilesh Goyal

2.  The Haldiram story began in 1937 in Bikaner, a town
in Rajasthan.
 The brand name HALDIRAM BHUJIAWALA was
introduced in 1941.
 It was lead by three brothers Shri Moolchand, Shri
Satyanarayan and Shri Ramesawar.
 In 1950, they expanded the business by establishing
a small manufacturing unit of Sweets and Namkeens
in Kolkata.
 In 1970, a large manufacturing unit was set up in
Nagpur.
 The group has added another company in the name
of Haldiram manufacturing Pvt. Ltd. At village kherki
daula Gurgaon (Haryana).
 PRODUCTS OFFERED : Haldiram Bhujia, Mini Samosa,
Soan Papadi, Gulab Jamun, Rasgulla.

3.  Haldiram’s began as a tiny shop in Bikaner.
 In1982, it has set up a shop in Delhi.
 Through hard work, complete dedication,
uncompromising quality, - ‘HALDIRAM’ became a
part of each family.

4. Haldiram’s various food products were manufactured
in different sections. Following sections were under
production area :-
 Ready to eat section.
 Moong dal and Bhujia section.
 Bakery section.
 Samosa section.
 Sweets section.

5.  Various vegetable are manufactured in this section.
These entire R.T.E. products goes in Haldiram’s
Restaurants, Indian markets and also export to other
countries where these have high demands. These
products have long shelf life of about one to two years
because they are sterile before packing. R.T.E.
products are fulfilling the food requirement of Army in
emergency time. But now these are also becomes need
of our busy life. For completing all these requirements
Haldiram’s gives many R.T.E. products which are as
follows:-

6.  Haldiram’s Dal Makhani.
 Yellow Dal Tadka.
 Punjabi Kadhi Pakoda.
 Rajma Raseela.
 Purani Dilli ke choley.
 Aloo Mutter.
 Lazawab Mutter paneer.
 Mughlai Paneer Makhani.
 Nawabi Palak Paneer.
 Amchi Pao Bhaji.

7.  Storage area.
 Pre-preparation area.
 Preparation area.
 Filling and sealing area.
 Retort.
 Incubation area.
 Packaging area.

8. Raw Material
Pre Preparation
Preparation
Quality Test
Filling and Sealing

9. Sterilization
Incubation
Packaging
Dispatch

10.  Storage area was used for storage of raw
materials. The materials like masalas were
used to stored in steel container and where
as products like vegetables, milk, butter etc
are stored in cold room whose temp was kept
in the range 30C to 160C.

11. Here cutting and washing of vegetable, Paneer was
taken by help of equipments or manual power. The
equipments used were:-
 Vegetable washer: - Vegetables were washed with
help of water which comes out with high pressure.
 Speedy cutter: - Vegetables were cut by two
anticlockwise rotating blades presented in speedy
cutter. About five to six kg. Material was cut at Once.
 Onion and Potato peeler: - These vegetables were
peeled by help of corrugated surfaces present in the
peeler.

12.  Paste makers: - These were used for making the
paste of different vegetables like onion, spinach,
green chili, tomato, Cashew nut etc.
 Centrifuge machine: - This machine was used for
separation of water and boiled material like
spinach which is used for making paste.

13. In preparation area cooking of raw material is done
by using following equipments:-
 Boiler: - Boiler is used for boiling of water and
other materials like spinach, dal, tomato etc. with
the help of steam.
 Steam kettles: - These are used for cooking of
products by help of steam. There is a temperature
Indicator is present which indicates temperature of
steam.

14.  The finished products were prepared fill into retort
able pouches by using Toyo Jidoki machine this
machine requires the environment pressure 6 bar
or more.
 There is temperature indicator which indicates
gravy temp. and sealing temperature at the time of
pouch filling. At this time, batch no. is also print on
the pouches. Each ready to eat meal filled in retort
able pouch weigh in between 300 to 317gm.
because the packing of RTE product required to
maintain a self life of one to two year.

15. Food was sterilized in retort at temperature 121oC. A
retort cycle has to take about 40 to 45 minute. This
high temperature for sterilization commonly obtained
from steam under pressure. The steam pressure of
approximately 15 psi. required for 121oC. The RTE
food product was packed in retortable pouch because
these pouches can with stand even in adverse
condition of retorting. The advantages of pouches
over cans and jars of equivalent volume include
shorter retort time which can produce higher quality
products, saving of energy, lighter weight, and
increase compactness. Retortable pouches are
constructed of three laminate layers consisting of:-

16.  An outer layer of polyester film for high temp.
Resistance, strength and printability.
 A middle layer of aluminum foil for barrier
properties.
 An inner layer of poly propylene film that provide
heat seal integrity.

17.  After sterilization, the pouches are incubated
for about 15 days. Sample pouches goes for
micro biological analysis. Then they undergo
packing.

18.  Incubated pouches were packed into mono cartoons.
These monocartoon were packed into dispenser then in
corrugated boxes for export. The dispenser was not
used for market; here monocartoons are directly packed
in corrugated box. The batch number, best before,
manufactured date, maximum retail prize is printed on
monocartoons. Two things printed on Dispenser was
name of product, best before date. Total wt. of pouches
packed was printed on corrugated box.

19. Haldiram’s Company was famous all over World for its
Snacks, Bhujias etc. Here not only Moong dal but
other dals like Urd, Mooth and a variety of bhujias
were manufactured. These entire good quality
products have their own taste make it valuable.

20. Moong Dal
Soaking
(Moisture 54%-56% For 1 hr 20 min)
Frying
(Temp 182-190C, Time 55-70 sec)

21. Salt Addition
(On line)
Finished Dal
(Oil 20-22%, Salt 1.35%)
Cooling
Packaging

22. Washing :- Washing is mainly done to removal of dust,
foreign materials and washing is mainly done in washing
tank in which dal is washed through centrifuge process
and after 40 min the dirt water is released and again
clean water is added and washing is done for 20 min. In
one washing tank there is 800kg dal was washed.
Soaking :- After washing the soaking of moong dal is
done for this the moong dal is soaked in water. Soaking is
mainly done for 1hr 20min and the moisture level gain
during soaking is about 54%-56%.

23. Conditioning :- After soaking the conditioning
process is done for this the soaked dal is
removed from water and transfer to
conditioning tank. In conditioning tank the dal
is kept overnight for 6-7hr.
Frying :- After conditioning the dal is transfer
to the fryer through belt conveyor. For frying
the florigo frying machine is used and this
machine is fully automated. This automated
fryer gives the output of 2750kg fried dal per
hour. For frying process the cottonseed oil is
used.

24. Salt Addition :- After frying the dal is pass
through cooling conveyor which is directly
connected to the fryer and after salt is added
through rotary drum. The Salt is added about
1.35%.
Finished dal :- After completing the process
finished dal contain Oil 20%-22% and moisture
content 2.8%-3.1%. After this process the
finished dal is passed for packaging through
bucket conveyor.

25. Packaging :- For packaging of moong dal the
polyethylene laminate and zip pouch is used.
Polyethylene laminate is mainly used for small
packaging like 18gm, 40gm and 200gm and
for 400gm and 1kg namkeen zip pouches are
used.

26. Mooth dal and Chana dal
Cleaning
Milling

27. Masala Addition
Dough Making
(Moisture 35-42%)
Frying
(Temp 165-175C, Time 47-52 Sec)
Finished Product
(Oil 44-46%, Moisture 1-1.5%, Salt 1.6-1.8%)

28. Cooling
(Temp 45C)
Packaging
(On line)

29. Cleaning :- It begins with cleaning process and
for this various types of aspirators, blowers,
and magnetic separator are used to remove
dirt and small fine particles and this process
remove all the dust particles and foreign
materials.
Mixing :- For mixing process 250kg mooth dal
and 50kg chana dal were taken and mixed
together.
Milling :- In this process the mixed dal are
milled and is converted into gram flour or
besan. This flour or besan is used for dough
making in the next steps.

30. Masala Addition :- After milling of dal the
masala is added in besan. For masala addition
2kg spices (1.3kg lougi mix powder, 0.1kg
long powder and 0.6kg gram masala), 5kg salt
and 2kg oil (cottonseed oil) are mixed with
120kg gram flour (Besan).
Dough Making :- For dough making 38.7kg
gram flour mix with 19 litre water and 1.5 litre
cottonseed oil and mixed for 1.5min.
The moisture content during dough making is
about 35%-42%.

31. Frying :- Before frying the dough is passed
through an extruder which is operated at 30
RPM. During extruding process the dough is
converted into bhujia shape and after that
frying process take place. The frying is done
for 47-52sec at 165-172C temperature.
Gram Flour Mix For Dankoli :- For dankoli
making we take 60kg gram flour and the
addition of spices (black pepper 0.2kg,
cardamom seed 0.2kg, garam masala 0.5kg,
clove 0.1kg, and lougi mix 1kg) and 2.75 kg
salt is added.

32. Dankoli Making :- For dankoli making 12.9kg
gram flour mix is taken and 5 litre water is
added and mixed for 5 min. And after that
dankoli dough is passed through an extruder
after which the frying takes place.

33. Finished Product :- The finished bhujia contain
44%-46% oil, moisture 1%-1.5% and salt 1.6%-
1.8% and after this process the finished
product is passed for packaging through
bucket conveyor.
Packaging :- For packaging polyethylene
laminate and zip pouch is used. Polyethylene
laminate is mainly used for small packaging
like 20gm, 42gm and 200gm and for 400gm
and 1kg bhujia zip pouches are used.

34. Haldiram’s bakery section produce
various type of Breads like Bread
Pao, Bread Pizza base, Bread
brown, Patties, Kulcha, Cream
rolls, Doughnut, Dinner roll, Cake,
Chocolates, Pastries and many
type of Cookies.

35. Quality Checks in Bakery Products
 Dough Moisture %.
 Over baked or under baked.
 Physical appearance i.e. Texture, Color etc.
 Baking temperature and time.

36.  Products of this section mainly goes on Haldiram’s
restaurants, domestic market. The different products
prepared in samosa section are samosa, suji and atta
panipuri, rajkachori, masala kachori, dhokla and
various types of chatnnies. Bhelpuri and panipuri are
exported to other countries.

37. Quality checks of samosa section
products
 Quality of chatney.
 Raw material quality.
 Bhel mix quality.
 Size of panipuri and its moisture %.
 Seal quality of pouches.
 Product filling temp.

38.  About three hundred types of sweets are
manufactured in this section. All the sweets are
prepared by using mava pindi except bangali
sweets.
 Bengali sweets are prepared by using channa of
cow’s milk. All these products have great demand
in market at festival's depending of preparation
area of sweets this section is further divided into
sub section as following:-
 Kaju section
This section provides different items prepared from
Kaju like Kaju barfi, Kaju roll, Kaju gujia etc. Kaju

39.  Pinni section
This section provides different products prepared by
using flour like atta laddu, gajarpak, balusyahi,
malpua etc. Malpua is the famous sweet of this
section.
 Laddu section
Various type of laddu’s prepared in this section like
lal laddu, moti bundi laddu, kesar kalakand etc.
 Bengali sweet section
Bengali sweets are prepared from channa of cow’s
milk which provide softness to these products. The
famous product of this section is rasgulla, rabri and
badam milk etc.