Mega Foods Ppt Completed 1
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The document summarizes the internship and operations of Mega Foods Pvt. Ltd., a food manufacturing company. It details the company's infrastructure, promoters, products, quality control processes, manufacturing processes for various food items like jams, sauces, and packaging procedures. The company aims to produce quality food products and become a reputed and profitable business led by its founder and mechanical engineer Mr. Amit C Vaishnav.
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The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
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This presentation summarizes FDP Marketing Sdn Bhd, a leading Malaysian producer of fruit juices. It introduces FDP's history and facilities, describes their extensive product line of juices, purees, blends and concentrates in various package sizes. It outlines their client base of airlines, hotels, restaurants and retailers. The presentation emphasizes FDP's commitment to quality and food safety, showcasing their production process which incorporates strict hygiene controls and certifications. It aims to establish FDP as a reliable and innovative supplier of healthy fruit-based beverages.
Presentation FDP MARKETING SDN BHD-JUICES
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Mega Foods Ppt Completed 1
- 1. BY ASHA AARTI NIMANI MINACSHI LALITHA SUDHA SANTANA PRIYADARSHNI SANGAMITRA SAHITYA ASHNA
- 7. ANALYSIS LAB
- 11. Puree/ pulp preparation for jams and sauces Ok Receipt of fruits/vegetables Incoming inspection Storage Send back to supplier 100% segregation fruit?/vegetables washing Fruit cutting/preparation Processing Cleaned cans Pulp storage in cans A
- 12. Not Ok Not Ok A LAB analysis, menu generation and issue of RM as batch card Transfer ingredients to kettle, Process and finish product Lab inspection Move to reprocess area Transfer to SS vessel scrap Fitting operation Seating Labeling Packing, storage and dispatch LAB inspection Stored for reprocess B C D E
- 27. Addition of coloring and flavoring agent
- 32. Addition of coloring and flavoring agent
- 36. Pod type of capsicum, medium to large size chili pepper
- 42. IN FACTORY