- Switz Foods Pvt. Ltd. is a bakery products manufacturing company located in Kolkata, India. It produces cakes, pastries, cookies, and savory snacks.
- The factory has separate production buildings for cakes/pastries and savory snacks. It also has areas for raw material storage, packaging, and product dispatch.
- Standard operating procedures and hygiene practices are followed in production. The company's products are FSSAI certified but it is not yet ISO certified. Microbiological and chemical testing is done onsite.
Testing of neutraceuticals and food productsAbhishek Rana
Testing of neutraceuticals and food products includes Testing of microbial load, nutritional value, heavy
metals, calorific value and neutraceutical label claim test.
Brief introduction to Agmark, Bureau of Indian Standards (BIS) and Food Safety and Standards
Authority of India (FSSAI).
Comparative analysis on food infections and food intoxicationsProximaDhiman
comparing food intoxication and infection, microbiologically oriented information about various foo-borne diseases,
types of food-borne diseases and their comparison.
types of food infection
bacterial food borne infection
viral food borne infection
parasitic food borne infection
types of food intoxication-
1.chemical intoxication and their further divisions,
2.plant intoxication
3.animal intoxication
4.bacterial intoxication
5.fungal intoxication
Testing of neutraceuticals and food productsAbhishek Rana
Testing of neutraceuticals and food products includes Testing of microbial load, nutritional value, heavy
metals, calorific value and neutraceutical label claim test.
Brief introduction to Agmark, Bureau of Indian Standards (BIS) and Food Safety and Standards
Authority of India (FSSAI).
Comparative analysis on food infections and food intoxicationsProximaDhiman
comparing food intoxication and infection, microbiologically oriented information about various foo-borne diseases,
types of food-borne diseases and their comparison.
types of food infection
bacterial food borne infection
viral food borne infection
parasitic food borne infection
types of food intoxication-
1.chemical intoxication and their further divisions,
2.plant intoxication
3.animal intoxication
4.bacterial intoxication
5.fungal intoxication
Toxicity from naturally occurring toxins in plant foodsRABIA SHABBIR
Nature has imbued plants with variety of protective chemicals that have fruitful effects not only on the plants but also, on the consumers as well. For maintaining good health, we need to eat variety of foods. Relying on one type of food and stigmatizing other groups of foods can have devastating effects on our functioning.
This power point presentation is done by students of Chetana's Management studies.
This Britannia project includes all information about Britannia Industry!!
you can comment on it: Email: andy.more4@gmail.com
Please we would like to get your feedback :)
if you want to download this ppt
email me !!! andy.more4@gmail.com
Founded in 1959 – Mapro Foods manufactures Fruit Jams; Fruit beverage concentrates – Crushes and Squashes; and Fruit Bars.
Founded by a businessman named Kishore Vora a pharmacist by profession.
The company concentrates on point-of-sales promotion rather than embarking on a grandiose brand-building activity involving print and electronic media
Since Mahabaleshwar is a premier hill station in Maharashtra, attracting tourists by the thousands, brand-building is conducted through free tasting counters for jams, crushes, syrups, squashes and confectionery
PRODUCTION AND OPTIMIZATION OF PECTINASE BY BACILLUS SP. ISOLATED FROM VEGETA...SUS GROUP OF INSTITUTIONS
Microbial enzymes have shown tremendous potential for different applications. Over the years due to their remarkable features enzymes have occupied the centre stage of all the biochemical and industrial processes. Pectinases are a group of enzymes responsible for the hydrolysis of pectic materials found in plants and are important industrial enzymes. In the present study, pectinase is produced from Bacillus sp. that was isolated from vegetable waste dump soil samples. A total of five isolates showed pectinase production and designated as PPB1 to PPB5. The screened isolates were used as a source of pectinase production using cassava waste as a substrate. Isolate PPB5 showed maximum enzyme activity of 0.641 IU/ml. Pectinase activity was optimized for various parameters like incubation time, temperature, pH, different carbon and nitrogen sources. Enzyme activity was observed maximum at 96 hr of incubation, 35°C temperature and at pH 6. The best carbon was found to be glucose. Among organic and inorganic nitrogen sources yeast extract and ammonium nitrate was founded to be better than other nitrogen sources. Among the five isolates, the isolate PPB5 showed maximum activity at all optimum conditions. This isolate is best producer and can be used in future for further pectinase production.
KEA Exports the company is renowned as a prime Wheat Flour Exporters India The company owns quality certificate and delivers spices of superior quality.
Toxicity from naturally occurring toxins in plant foodsRABIA SHABBIR
Nature has imbued plants with variety of protective chemicals that have fruitful effects not only on the plants but also, on the consumers as well. For maintaining good health, we need to eat variety of foods. Relying on one type of food and stigmatizing other groups of foods can have devastating effects on our functioning.
This power point presentation is done by students of Chetana's Management studies.
This Britannia project includes all information about Britannia Industry!!
you can comment on it: Email: andy.more4@gmail.com
Please we would like to get your feedback :)
if you want to download this ppt
email me !!! andy.more4@gmail.com
Founded in 1959 – Mapro Foods manufactures Fruit Jams; Fruit beverage concentrates – Crushes and Squashes; and Fruit Bars.
Founded by a businessman named Kishore Vora a pharmacist by profession.
The company concentrates on point-of-sales promotion rather than embarking on a grandiose brand-building activity involving print and electronic media
Since Mahabaleshwar is a premier hill station in Maharashtra, attracting tourists by the thousands, brand-building is conducted through free tasting counters for jams, crushes, syrups, squashes and confectionery
PRODUCTION AND OPTIMIZATION OF PECTINASE BY BACILLUS SP. ISOLATED FROM VEGETA...SUS GROUP OF INSTITUTIONS
Microbial enzymes have shown tremendous potential for different applications. Over the years due to their remarkable features enzymes have occupied the centre stage of all the biochemical and industrial processes. Pectinases are a group of enzymes responsible for the hydrolysis of pectic materials found in plants and are important industrial enzymes. In the present study, pectinase is produced from Bacillus sp. that was isolated from vegetable waste dump soil samples. A total of five isolates showed pectinase production and designated as PPB1 to PPB5. The screened isolates were used as a source of pectinase production using cassava waste as a substrate. Isolate PPB5 showed maximum enzyme activity of 0.641 IU/ml. Pectinase activity was optimized for various parameters like incubation time, temperature, pH, different carbon and nitrogen sources. Enzyme activity was observed maximum at 96 hr of incubation, 35°C temperature and at pH 6. The best carbon was found to be glucose. Among organic and inorganic nitrogen sources yeast extract and ammonium nitrate was founded to be better than other nitrogen sources. Among the five isolates, the isolate PPB5 showed maximum activity at all optimum conditions. This isolate is best producer and can be used in future for further pectinase production.
KEA Exports the company is renowned as a prime Wheat Flour Exporters India The company owns quality certificate and delivers spices of superior quality.
Widely used bakery raw materials which helps to make bakery and confectionary product. will assist to learn the required raw materials of bakery. learners can understand the basics of bakery department.
In Asia Pacific, about 25% of the bakery launches are from Japan making them as the most active market in coming up of new products. Majority of Japan’s bakery launches are unique and are far advanced in innovation. Therefore, they will set the trends in Southeast Asia’s bakery scene.
INTRODUCTION OF FOOD FERMENTATION AND PRODUCTIONpia baghel
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms yeasts or bacteria under anaerobic conditions
Deep Behavioral Phenotyping in Systems Neuroscience for Functional Atlasing a...Ana Luísa Pinho
Functional Magnetic Resonance Imaging (fMRI) provides means to characterize brain activations in response to behavior. However, cognitive neuroscience has been limited to group-level effects referring to the performance of specific tasks. To obtain the functional profile of elementary cognitive mechanisms, the combination of brain responses to many tasks is required. Yet, to date, both structural atlases and parcellation-based activations do not fully account for cognitive function and still present several limitations. Further, they do not adapt overall to individual characteristics. In this talk, I will give an account of deep-behavioral phenotyping strategies, namely data-driven methods in large task-fMRI datasets, to optimize functional brain-data collection and improve inference of effects-of-interest related to mental processes. Key to this approach is the employment of fast multi-functional paradigms rich on features that can be well parametrized and, consequently, facilitate the creation of psycho-physiological constructs to be modelled with imaging data. Particular emphasis will be given to music stimuli when studying high-order cognitive mechanisms, due to their ecological nature and quality to enable complex behavior compounded by discrete entities. I will also discuss how deep-behavioral phenotyping and individualized models applied to neuroimaging data can better account for the subject-specific organization of domain-general cognitive systems in the human brain. Finally, the accumulation of functional brain signatures brings the possibility to clarify relationships among tasks and create a univocal link between brain systems and mental functions through: (1) the development of ontologies proposing an organization of cognitive processes; and (2) brain-network taxonomies describing functional specialization. To this end, tools to improve commensurability in cognitive science are necessary, such as public repositories, ontology-based platforms and automated meta-analysis tools. I will thus discuss some brain-atlasing resources currently under development, and their applicability in cognitive as well as clinical neuroscience.
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
Multi-source connectivity as the driver of solar wind variability in the heli...Sérgio Sacani
The ambient solar wind that flls the heliosphere originates from multiple
sources in the solar corona and is highly structured. It is often described
as high-speed, relatively homogeneous, plasma streams from coronal
holes and slow-speed, highly variable, streams whose source regions are
under debate. A key goal of ESA/NASA’s Solar Orbiter mission is to identify
solar wind sources and understand what drives the complexity seen in the
heliosphere. By combining magnetic feld modelling and spectroscopic
techniques with high-resolution observations and measurements, we show
that the solar wind variability detected in situ by Solar Orbiter in March
2022 is driven by spatio-temporal changes in the magnetic connectivity to
multiple sources in the solar atmosphere. The magnetic feld footpoints
connected to the spacecraft moved from the boundaries of a coronal hole
to one active region (12961) and then across to another region (12957). This
is refected in the in situ measurements, which show the transition from fast
to highly Alfvénic then to slow solar wind that is disrupted by the arrival of
a coronal mass ejection. Our results describe solar wind variability at 0.5 au
but are applicable to near-Earth observatories.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
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Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
2. INDUSTRIAL OVERVIEW
• Cakes, Pastries, Cookies, Gateaux and Savouries
manufacturing unit.
• Location: Phase I of Kasba Industrial Estate, Kolkata-
700107.
3. ABOUT THE COMPANY
• Registered on : 3rd May, 1991
• Corporate Identification Number (CIN) is-U52110WB1991PTC051626
• Registration Number is 051626.
• This company currently has 2 Active Directors / Partners: Arnab Sisir
Kumar Basu, Taizoon Fakhruddin Khorakiwala
4. FACTORY LAYOUT
• 2 production buildings (PBD Department &
Savoury Department).
• One other building has Accounts Department
& Microbiology Laboratory).
• One Chemical Laboratory is present in the
mother building.
5. PBD DEPARTMENT
• Cake Making Section and Baking Area
• Special Order Section
• Pastry Making Section and Decoration Section
7. RAW MATERIAL STORAGE
• Cold Storage (2oC-4oC)
• Freezer (-18oC)
• Blast Chiller (-40oC)
• Regular Storage Section
8. PACKAGING SECTION &
PRODUCT DISPATCH ROOMS
• Packaging Section- Cardboards which are used as
cake base), pouches, laminated cardboard cups, paper
cups, pastry wraps etc. are kept.
• Product Dispatch Rooms- End Products are
dispatched from here.
9. • Production of different cakes, muffins, cookies,
brownies.
• Sections in the Department-
Batching Section
Batter Mixing Section
Panning Section
Baking Section
De-panning Section
CAKE DEPARTMENT
10. PROCESS FLOW
Chemical Batching and
Dry Ingredients Batching
Addition of Wet Ingredients
and making of batter (or
dough in case of cookies)
Batter is poured into pans in
Panning Section or in case of
cookies; those are moulded in
required shape
De-panning Baking at required
temperaturePackaging (if required)
11. PRODUCTS MADE AT CAKE
DEPARTMENT
• Chocolate sponge, Vanilla sponge, Strawberry sponge, Rich fruit cake,
Madeira cake, Eggless Chocolate muffins, Plain cake, Crown cake, Jam
cake, Egg free brownies, Chocolate Volcano etc.
• Fruit and Nut cookies, Chocolate cookies, Vanilla cookies, Salted cookies,
Multigrain cookies, Cranberry cookies, Cashew cookies etc.
12. PASTRY DEPARTMENT
• Pastry and Gateaux are made.
• Different sections are:
Cream making and batching section
Sponge cutting section
Cake line
Pastry line
Marzipan section
13. PROCESS FLOW
Slicing of the cake
sponges (mechanical
method)
Layering of cream
between sponge layers
(manual method)
Icing of cakes and
decoration with cream
by piping
Further decoration by
marzipan flowers,
chocolate shavings
PackingDispatch
14. WORKS DONE AT CREAM
MAKING SECTION
• Whipped cream and butter cream are prepared.
Whipped Cream-
Fresh cream, sugar and milkmaid, mixed altogether in
a mixing machine.
It is majorly used in the white forest and black forest
pastries and mousse.
15. Ingredients Amount
Margarine 15kg
Icing sugar 10kg
Unsalted butter 5kg
Other ingredients are added along with the above ingredients in order to achieve different flavours.
For chocolate cream -
Ingredients Amount
Cocoa powder(Jindal) 300g
Choco crunch 5kg
Chocolate essence For flavour
Butter essence For flavour
For vanilla cream -
Vanilla essence Used for flavouring
Cardamom essence Used for flavouring
Butter Cream-
16. OTHER PREPARATIONS
Marzipan-
For making of marzipan, water, margarine, gelatin,
sorbitol and liquid glucose are boiled and after this
icing sugar is added. Then it is cooled until it is
solidified.
Different edible colours are added to marzipan for
decorative purposes. Marzipan is stored in air tight
containers as it reduces mouldability when
exposed to air.
Ganache-
Preparation of chocolate ganache is done by melting dark compound dark
compound chocolate with cream. It is then cooled and used in different
consistencies for glazing or icing.
17. OTHER PREPARATIONS
Gum Paste-
Gum pastes are prepared by heating
water, sugar, gelatin and acetic acid. After
this icing sugar is added. The mixture is
then cooled until it solidifies into
mouldable dough.
Gum pastes become harder than marzipan
upon drying. Edible colours are added to
it.
It is used for making figures for
decoration on cakes.
18. SPECIAL ORDER SECTION
(CAKE)
• Production of customized cakes.
• Generally made of flavours like:
Vanilla
Chocolate
Butterscotch
Strawberry
Mango
Black forest
20. PHOTO CAKES
• Edible ink printing is the process of creating printed images with edible
food colour onto various products such as cakes, cookies and pastries.
• In Switz Foods Pvt. Ltd. photo cakes are made where photos given by the
customers are printed on edible papers on the top of the cake.
21. REGULAR ORDER SECTION
(SAVOURIES)
• Production of baked savoury items like breads,
patties and puffs etc.
• Different sections are:
Mixing Section
Dough Dividing Section
Moulding and Cutting Section
Proofing Area
Baking Area
22. Process Flow
Batching of raw
materials
Ingredients are sent to
mixing area where
dough mixers are kept
Dough is divided
into a specific
weight
Dough of the puffs is
passed through sheeting
rollers and layering of fat
is done
Doughs are moulded
In case of breads, the
dough filled moulds are
sent for proofing
BakingDe-panning
Cooling
Sent for further
preparation or packaging
in case the end product is
obtained
Dispatch
24. • Kitchen Section-
All the preparation of filling, marinating for chicken,
frying etc. are done here.
• Special Order Section for Savouries-
Final preparation of some products like chicken 65,
cream roll, pizza, cutlet etc. are done here.
28. MICROBIOLOGICAL
LABORATORY
The tests which are performed here are-
• Total Plate Count
• Coliform
• Staphylococcus aureus
• Yeast
• Mould
In Total Plate Count, Plate Count Agar is used.
In coliform test, Violet Red Bile Agar is used.
In Staphylococcus aureus test, Baird Parker Agar Base is used.
In yeast and mould test, Rosebengal Chloramphenicol Agar is used.
29. CHEMICAL LABORATORY
• The chemical analysis of food products are
done here.
• Tests for Raw Material-
Determination of Gluten Content in Wheat Flour
Detection of Free Fatty Acid of Oil Sample
Milk Adulteration Tests
Fat Test for Milk Sample
Lactometer Test for Milk Sample
30. • Tests for Finished Goods-
Analysis of Moisture Content (Cake Sample)
Analysis of Water Activity
Analysis of pH
Determination of Moisture Content in Hot Air Oven
(For Pastry Sample)
31. RESULT OF THE MILK
ADULTERATION TESTS
PERFORMED AT CHEMICAL
LABORATORY
5 milk samples are taken which are supplied by
different suppliers (S.k, Pradip, Manohar,
Shyambabu and Delight Pvt. Ltd.) for
performing adulteration tests.
32. OBSERVATION TABLE
Name of the
Test
S.K Pradip Manohar Shyambabu Delight
Mastitis Test Positive Positive Weakly
Mastitis
Weakly
Mastitis
Positive
Sugar Test Weakly
Positive
Weakly
Positive
Weakly
Positive
Weakly
Positive
Negative
Starch Test Negative Negative Negative Negative Negative
Neutralizer
Test
Negative Negative Negative Negative Negative
Salt Test Negative Negative Negative Negative Positive
Acidity Test Upto 0.14% Upto 0.14% 0.17-.2% 0.17-.2% Upto 0.14%
33. Inference:
• The brand named delight is mastitis positive
which is needed to be prevented. Presence of
salt is also seen in this.
• The acidity percentage is higher in milk from
the supplier Manohar and Shyambabu from the
other three.
35. CERTIFICATION
• Dry cakes, cookies, some savoury
products and breads which are sold
by Switz Foods Pvt. Ltd. are FSSAI
(Food Safety and Standards Authority
of India) labeled.
• This is not yet an ISO Certified
company.
36. HYGIENE PRACTICES
Switz Foods Pvt. Ltd. maintains good hygiene
practices to ensure food safety.
• Employees use head scarf, aprons, gloves while
handling foods.
• Continuous cleaning of the floors during work
breaks happen here.
• Hand driers are installed in every floor and also
sanitizers are available.
• There are displays of signboards for awareness of
employees regarding wearing of head caps,
washing, drying and sanitizing hands before
work.
• The production units also have separate section
for the washing of small and large utensils which
are used during production.
