Industrial training at Sanwariya Sweets Pvt Ltd (Kanha). The presentation is about how the bakery products manufactured in industry.

1. Project Report
On
Submitted by
Akshat Ashar
(5FT03)
Bakery & Bakery Products

2. HISTORY
 Company was incorporated by the name of Sanwaria Sweets Private Ltd in 2008 in the pink
city jaipur
 The Co was founded by its Managing Director, Mr. Natwar Lal Sharda.
 Company with the brand name “KANHA” is a conglomerate that takes pride in its illustrious
chain of multi cuisine, fine dining restaurants, sweet shops, bakery, hotel and banquets in
Jaipur, Rajasthan.
 The company state of art manufacturing unit is in Sitapura Industrial Area , Jaipur,
Rajasthan.
 Apart from India Brand KANHA marketing products are available in many countries like
Europe, Canada, Nepal, Japan etc.
 Kanha also manufactures namkeens for kohinoor.

3. Certification
 ISO 9001:2015 (Quality Management System)
 ISO 22000 (Food Safety Management System)
 HACCP(Hazard Analysis for Critical Control Point)

4. 1)Testing of Raw Material
a) Ash Content
b) Gluten Quantity
c) Sedimentation Test
2) Testing of Product
a) Moisture Content
b) pH
QUALITY ANALYSIS

5. PROCESSING
Products:
1) Bread
a) White Bread (600gm, 350gm, 150gm)
b) Aata Bread
2)Rusk
3)Burger Bun
4)Kulcha
5) Pizza Base
6) Soan Papdi
7)Bombaiyan Pav

6. Bread processing
Receiving
Raw Material
Scaling
Dough
Mixing
Dough
Moulding
ProofingBakingCoolingCutting
Packaging

7. Rusk Processing
Receiving
Raw Material
Scaling
Dough
Mixing
Batch
Fermentation
Dough
Mixing
MouldingProofingBaking
Cooling Cutting Baking Packaging

8. Burger Bun Processing
Receiving
Raw Material
Scaling
Dough
MIxing
Dough
Dividation
ProofingPunchingProofingBaking
Cooling Packaging

9. Cont.

10. Cont.

11. Soan Papdi Processing
Reciving
Raw Material
Quality
Checkup
Roasting of
Besan &
Maida
Mixing
Adding Elaichi
powder &
Essence
Mixing of
Sugar Syrup
Pulling the
Mixture(for
strains)
Molding
Packaging

12. Products

13. Standard Moisture Content
Product Standard Moisture Content(%)
Bread 38+-2
Aata Bread 39+-2
Rusk 1.5+-2
Burger Bun 35+-2
Kulcha 32+-2
Pizza Base 30+-2

14. Moisture Content Analysis
Date Produt M1
(%)
M2
(%)
M3
(%)
9/06 Bread 39.2 39.1 38.8
Aata
Bread
40.1 39.8 38.5
Rusk 1.71 1.70 1.70
Burger
Bun
35.72 34.60 34.20
Kulcha 33.11 32.15 31.95
Pizza
Base
31.2 30.70 29.8
Date Produt M1
(%)
M2
(%)
M3
(%)
10/06 Bread 40.1 39.56 38.90
Aata
Bread
41.2 40.85 39.85
Rusk 1.75 1.745 1.73
Burger
Bun
36.8 35.45 34.90
Kulcha 33.11 32.56 31.10
Pizza
Base
31.57 30.80 30.15

15. Cont.
Date Produt M1
(%)
M2
(%)
M3
(%)
11/06 Bread 39.35 39.10 38.65
Aata
Bread
40.55 39.90 39.15
Rusk 1.85 1.83 1.83
Burger
Bun
35.80 34.90 34.10
Kulcha 33.18 32.50 31.80
Pizza
Base
31.50 30.80 30.10
Date Produt M1
(%)
M2
(%)
M3
(%)
12/06 Bread 39.50 38.95 38.34
Aata
Bread
40.40 39.65 38.95
Rusk 1.75 1.74 1.74
Burger
Bun
35.72 34.60 34.15
Kulcha 33.10 32.55 31.76
Pizza
Base
31.40 30.90 30.15

16. Cont.
Date Produt M1
(%)
M2
(%)
M3
(%)
13/06 Bread 39.40 38.8 37.8
Aata
Bread
40.60 39.95 38.75
Rusk 1.77 1.77 1.76
Burger
Bun
36.72 35.60 34.80
Kulcha 33.55 32.85 32.10
Pizza
Base
31.75 30.90 29.95
Date Produt M1
(%)
M2
(%)
M3
(%)
14/06 Bread 39.25 38.70 38.15
Aata
Bread
40.55 39.70 38.55
Rusk 1.80 1.79 1.79
Burger
Bun
36.55 35.55 34.15
Kulcha 33.15 32.45 31.80
Pizza
Base
31.50 30.65 29.5

17. Cont.
Date Produt M1 (%) M2 (%) M3 (%)
15/06 Bread 39.35 38.90 38.10
Aata Bread 40.45 39.95 39.10.
Rusk 1.69 1.69 1.68
Burger
Bun
35.50 34.75 34.15
Kulcha 33.45 32.50 31.80
Pizza Base 31.85 30.90 29.95

18. Conclusion
 Kanha company produce safe and wholesome food for the consumer by providing them
exclusive product with utmost hygiene.
 Kanha helped me out to learn practicallitiesand operations of an industry & how to cope up
& overcome the problems.
 Working in any industry is difficult without mutual understanding, co-operate nature and
team work.