The document outlines the operations and production processes of Igloo Ice Cream, a brand under Abdul Monem Limited, highlighting its history, production capacity, and quality control measures. It discusses various ingredients, machinery used in production, and challenges faced in the market, including power supply issues and competition. Additionally, it emphasizes the importance of research and development to meet consumer demands and enhance brand value.

1. Contemporary Operation Management Practices in Bangladesh
A study on
Igloo Ice Cream & Milk Unit
Abdul Monem Limited
Team: Player Date of visit: 25 November
Manowar 4311 Rashedul 4316 Arafat 4319 Raihan 4322 Ariful 4341Anwar 4341

2. Abdul Monem Limited (AML) is one of the leading diversified business conglomerates of Bangladesh. The journey of AML
was started as a construction company In 1956. Igloo was started with the hand of AML in 1982 in Chittagong and 1985 in
Shampur, Narayangonj.
Brand Igloo was established in 1960 by founder K.Rahman (Pakistan)
Mr. Abdul Monem
Directror
Mr. A.S.M. Mainuddin Monem
(DMD)
Mr. A.S.M. Mohiuddin Monem
(DMD)

3. Stick-Regular Chocbar, Mini Choc, Badami Bar, Lolly-orange/lemon
Stick-Premium Mega,Malai, Mucho, Vanilla,Strawberry
Cup Range Mango Magic, Pista Kulfi,Nescafe’
Cone Range Cornelli Classic, Premimum, Corneil Belgiam Chocolate
Litre Family Pack Firni, Nawabi Mithai, Riple,Strawberry Sparkle
Icecream Cake Riple Cake 1 Ltr & 1.5 Ltr
An Ice cream can be a
best way of sharing taste
& emotion with our
loving one.
Which one Do you want?

4. Skimmed Milk Powder from Denmark Locally Sourced Peanut Best Quality Almond
Dry Fruits Chemicals Cookies & Flavors
1. Milk
2. Almond
3. Peanut
4. Chocolate bar
5. Sugar
6. Non-sugar
7. Cookies
8. Sweetener
9. Flavor
11. Dry Fruits
11. Food color
12. Emulsifiers/
13. Stabilizers
14. Fat/ Chemicals
15. Syrups
16. Whey
Ingredients
New Addiction: *Icecafé *Nutricks *Caramel Crunch *Play Time *Lite Vanilla

5. Machinery & Equipment
Today’s production capacity to ensure sufficient supply in market is a very clear indication of world class
Machineries and equipment’s of Igloo.
As well as standing as market leader is really challenging for such competitive penetration. To bit such
market Igloo-
Imports machines from Denmark, Italy and Switzerland.
Depending on the mechanism, design, packaging, flavor & recipe of Ice Cream we have to use different
equipment’s. Through our expert engineering teams ensure customized multi task able machineries from
Europe. Only changing mold is the task for produce different types of products.
300 ,000 liter 100+ Flavor

7. COMMET C2-Classic,Premimum,Chocolate
Cup 14400 (psc /hr)
Rollo 27-Mega, Chocobar,Dudh Malai,
Shell & Core Lolly 1800 (pcs /hr)
FM 3000- Mango, Vanilla, Strawberry
Snowball & Luifi 3000 (pcs /hr)
SL 600- Mega Macho,Mini Exotic
Riple Cake 600 (Ltr/hr)
NOTES
*2 Hour CIP Each
*Wash to Change
Flavor & Color
*Demand Wise
Production.
*Pre Production
procedure.
*Post production
clean lining.
*On time support.
*Close monitoring
production plant.

8. Production Process
Every bytes of Ice Cream is
mixtures of Air, Ice, Sugar
Fat & Flavor.

9. Steps of Production

10. Steps Involved In Production
Blend Ingredients: Mixing ingredients together at a 550C temperature which is
known an ice cream mix.
Pasteurize Mix: Ice cream mix is pasteurized at 82 to 850C of 42 to 45 seconds
(pasteurization is the biological control point in the system design for the
destruction of bacteria in addition it is very important function that pasteurization
also helps to harden some of the important components
Homogenize:: Mix is going to be high pressure at the level of 150 to 170 power
pressure and the it is past the cross hit exchange double or triple tube for the
propose the cooling the mix which is called homogenization
Age the Mix: The mix is than aged at least 6 to 8 hours at 4 to 6 degree centigrade
at least four hours and usually overnight. This allows time for the fat to cool down
and crystallize, and for the proteins and polysaccharides to fully hydrate.
Add Colors and Liquid Flavors: Colors and Liquid Flavors may be added to the mix
before freezing
Freeze: about 50% of the water in ice cream is frozen. Soft serve ice cream is
generated at this point in the freezing process.
Add Nuts, Fruits and Bulky Flavorings: Fruits, swirls, and any bulky type of
flavorings (candy pieces, nuts, and etc.) are added at this point.
Harden: The ice cream is cooled as quickly as possible down to a holding
temperature of less than -25°C (-13°F).

11. Igloo controls its standard in every steps of production process from collection of raw materials to
handover to customer.
Quality Control
1. Checking raw
material to
store
2. Testing
materials before
mixing and
aging
3. Batch wise
microbiological
taste
4. Color & Taste
check
5. Weight and
size before
packaging
6. Wastage
Management

12. Guide Line of Ice Cream Production
Government given guideline BSTI(BDS 1083:2006)
Confirming International Standard HACCP, ISO 22000-2005
Microbiological Test a. standard or total plate count
b. yeast-mold count
c. coliform count
Chemical Test a. Acidity test
b. Fat test
c. Milk adulteration Test
Raw Materials World classified food flavor
provider
Batch Testing Viscometer taste for mixing and
stabilizing
Weight test Over weight and under weight
Packaging Faded printed pack, Cup, stick
and foil paper
• Packaging
• Weight test
• Chemical
Test
• Batch
testing
Government
Guideline BSTI
Microbiological
Test
Raw Materials
International
Standard
Certification ISO
Quality Control

13. • Dependin
Necessity of Good Packaging
Depending on the structure & size Igloo have to change its packaging materials.
* Better packaging reduce the percentage of damage in transportation of ice cream
* Wonderful, attractive, colorful, animated packaging of ice creams increase sales
* Good packaging helps to keep it free from bacteria.
Plastic Box, Foil Paper, Plastic paper &
Master Cartoon

14. Depending on the structure & size Igloo have to change its packaging materials. It helps Igloo to
promote its brand to at this point today.
like- 1.Cup 2.Box 3.Spoon 4.Cartoon 5.Stick 6.Rapping paper.
Cup
Spoon
BOX
Rapping
Paper
Plastic
Spoon
Wood
stick
Master
Cartoon
Foil
Paper
Ribbon
Packaging

15. The DDS network is spread over six regions of the country. In Dhaka, Gulshan, Banani, Dhanmondi, Uttara, Baily Road,
Mirpur Road, and some areas of Mohammadpur falls under the DDS network. In these areas FOW supplies the retailers with
the required lot. Each retail shop has their own Dealer Record Cards (DRC) through which they are graded as A plus, B plus,
C plus retailers and through which they assess whether to provide cash discounts, volume incentives scheme or some other
means of discounts. In Rajshahi, Barishal, Khulna, Comilla, Chittagong, Igloo uses the DDS system only just to take its
products to the different depot of the regions where Igloo has their warehouse.
Channel Zone Wise Point Ownership
Direct Distribution System (DDS) Rajshahi, Barishal, Khulna, Comilla, Chittagong Igloo owned warehouse & 5%
commission
Redistribution System (RDS) RDS is also used in Khulna, Rajshahi and in
some other areas where DDS cannot enter.
Local Distributor 7% Commission
Super Distribution System (SDS). Sole responsibility to Distributor Local Distributor 7% Commission
Distribution

16. In Milk and dairy unit 600 worker involved in production but in winter it get down to 250. The ration of men
and women is 80/20. Also have permanent and casual employee. In summer need more employee to involve for
meet up market demand. Attachments and some safety issue was introduced with new comers for health safety.
Apron, Hand wash and emergency exit door facilitate overall production as employee friendly environment.
Automated sensor used to give alarm to stop the smoke of fire. Timely the check all fire extinguisher and
firefighting equipment useable for any emergency.
Compliance

17. Opportunities
• Igloo have strong Brand value
• Strong market coverage.
• Well equipped with all modern facilities to compete its competitor.
• Standard factory and easy access to capital and all other region.
• Igloo have lots of opportunity of getting more market share through strong sales
channel.
• They produce less than their factory capacity.
• They have to build strong relationship with their target market by adding value of
their brand.
• They have to be more involved with their customer through CSR & Campaign.
• Need strong R&D team to find out latent demand of its potential customer.
Findings

18. • Uninterruptible power supply is the big challenge for frozen food industry.
• New comers in the industry with new technology increases the penetration
in market.
• New machineries costing is very high to provide new size and module of ice
cream.
• Comparatively week sales channel to utilize its maximum capacity of the
factory.
• High expectation from brand.
• Dependence on the Import effect the price in market.
Challenges

19. Overall development of our economy gives some advantage and challenges in business field which is
common for every company. Economic development enrich our living standard which directly related
with the raising of demand of Ice Cream Industry. Competition and Market demand both are growing
simultaneously. In reference of our study we can say that to grab new customer they have to
emphasis on their R&D and Sales team to get the best return on investment. New taste and unique
offer is the way to get attention of Ice Cream lovers. In context of Bangladesh market Igloo have
much attachments with Ice Cream lovers that’s the prime reason of Brand Value of Abdul Monem
Ltd.
Conclusion

20. Thanks to All..