PMG Newsletter (Volume 2. Issue 24)- DIGITAL.pdf

DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION
TECH-KNOWLEDGE
FOOD & BEVERAGE
INDUSTRY
ENGINEERING
& DESIGN
SCIENCE &
TECHNOLOGY
Vol .02-Issue .24-June 2023
www.pmg.engineering
A
The Official PMG Engineering Newsletter
PMG

CONTENTS
6-7
2-5
8-9
10-13
1. WHITE PAPER
PMG
2. INDUSTRY BUZZ
3. WEEKS HIGHLIGHT
4. DID YOU KNOW?
A. Bakery Industry- Processing and Hazards
B. Potential hazards in Milk- Farm to Industry
Latest Food Industry News Updates
A Look Into The Main Events Of The Week
Fascinating Food Facts To Expand
Knowledge

BAKERY INDUSTRY - PROCESSING &
HAZARDS
Introduction
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The bakery segment of food industry in India has
stretched itself in terms of business growth and its
ameliorating quality and acceptability. Bakery
industry is one of the oldest and traditional
activities in India. India is the world’s second
largest producer of food next to China and has the
potential of being the biggest with its food and
agricultural sector. Indian bakery industry is one of
the biggest sections in the country’s processed
food industry.
Bakery products such as bread and biscuits
account for over 82 percent of the total bakery
products produced in the country. Bakery sector in
India is classified into 3 different categories which
are bread, biscuits, and cake. Over-all 1.3 million
ton of bakery products are produced in India, rest
are produced by unorganized sectors and by small
scale food manufacturers. The involvement of big
entrepreneur house in the bakery chain has
further caused tremendous growth in this sector.
The chief players in industry like Britannia and
Parle account for around 40% of the total business
share of entire quantity of branded biscuits
available in India. It is expected that bake product
will maintain the growth by constant value at a
compounded annual growth rate of almost 2% over
the upcoming year.
1.1.Weighing- Bread manufacturing starts with
mixing various ingredients. Though the variants
and their composition changes recipe-wise if
followed a standard procedure, the following
items are used: Wheat flour, water, yeast, salt, fat,
emulsifier, sugar.
Processing of Bread
1.2.Mixing- All dry and wet ingredients are
thoroughly mixed with salt being added at last.
Reason being salt can deactivate the yeast.
1.3.Kneading- Kneading of dough provide efficient
mixing of all dry and wet ingredient along with
formation of gluten network and creating air
bubbles pockets for carbon dioxide. Due to
moisture, dough becomes elastic and hence it is
kneaded to regain its toughness.
1.4.Primary Proofing- It is a leaving process where
the dough is maintained at 27 Deg C which is to
provide yeast cells to proliferate and produce
carbon dioxide. Proofing results in increasing the
size of the dough to approximately double the size.
1.5.Rising/Folding- Folding ensures each dough to
be of same shape and evenly distributed gas
bubbles. This gives dough a smoothen finish and
remove the extra stickiness form dough. The folding
process is done in folding pans after dividing the
dough of equal weighment.

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PLATE HEAT EXCHANGER
1.6.Shaping- The dough is shaped in long roll by
rolling it on slab. The long roll is then fitted in to
the tin. This process divides the larges pocket of
formed air bubbles into smaller pockets making an
evenly distributed structure. High risk is involved in bakery product as
manufacturing consist working with lot of water,
temperature, moisture- all of which are favorable
condition for unwanted microbial growth. Key to
contamination free processing area is hygienic
processing area with hygienic designed equipment’s
that do not allow any sort of stagnation of product
or water and is easily cleanable.
1.7.Final Proofing- For approximately 1 hour the
dough is again provided the favorable condition for
growth of yeast. Dough is maintained at 85% Rh
and 34 Deg C. From here the dough gets sufficiently
risen.
Hazards in Bakery Industry
As humid air is used during baking, if moisture is
not removed quickly form product there are
chances of condensation settling inside the
ventilation unit which shall be responsible for
fungal growth in equipment and leading to
microbial contamination in product.
Food hazards are the biggest threat to food safety.
A hazard being a biological, chemical, or physical
agent in a food, or condition of a food, with the
potential to cause an adverse health effect. Food
adulteration are not only the intentional addition or
substitution or abstraction of substances which
adversely affect the nature, substances and quality
of foods, but also their incidental contamination
during the period of growth, harvesting, storage of
raw material, processing, transport and
distribution. To control hazards in food industry
there are HACCAP plans which are introduced in
every industry. Not a single plant and company can
be set up without HACAP
1.8.Baking- During baking of dough, steam is
injected in the oven and temperature eventually
reaches to 200-260 Deg C. Chances of outer crust
toughening at such high temperature is reduced by
the condensate formed inside the oven. Browning
effect in the bread can be observed due to the
reaction of sugar and carbohydrate of product in
such high temperature. The heat travels from the
surrounding air into the interior of the dough or
batter while moisture and other liquids compounds
escape from the core towards the exterior of
surrounding air due to evaporation. While both
yeast and chemical leavened can result in gas
development and volume built-up, yeast is
important for development of unique flavors in
breads and some baked goods.
1.9.Spraying- To make the bread crust shine, loaves
when unloaded from oven are sprayed with water.
1.10.Cooling- Temperature of baked loaves need to
be bring down immediately to below 30 Deg C for
better quality and microbiologically safe product.
For this purpose, filtered air is used to cool down
the loaves.
1.11.Packing- Packing can be done either after
cutting the loaves in slices or as such. Hot filling is
avoided to prevent any type of microbial issue in
the finished product.

POTENTIAL HAZARD IN MILK- FARM
TO INDUSTRY
Introduction
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PMG
Milk and dairy products can be source of food
borne illness as the quality can be affected by
various means such as biological, chemical, or
physical agent. Such hazards may be introduced
into the dairy chain at any time during primary
production, milking, formulation and processing,
packaging, and labelling, transportation, storage,
preparation, and serving. Since milk contains a
large amount of water and nutrients therefore it is
at a higher risk of experiencing various hazards in
the process and being spoilt making its shelf life
short.
General food safety hazard is broadly categorized
into
A. Physical Hazard
B. Chemical Hazard
C. Microbiological Hazard
Incident of Hazard- The animal feces coming into
direct contact with the milk, infection of the udder,
cow diseases, like bovine tuberculosis ,bacteria
living on the skin of animals, environment for
example, feces, dirt, and processing equipment,
insects, rodents, and other animal vectors, cross-
contamination from dairy workers, such as contact
with dirty clothing or boots.
Excessive use of hormones like oxytocin, veterinary
drugs to induce lactation for increased milk
production in cows and its harvest can contaminate
the milk.
Occurrence of such hazard in milk can be in farm
level and in industry level including during
receiving, processing and during storage of
product. In this article we shall be looking in brief
the incidents of hazards.
1. Milking the cows:
Process- The process may be manual (by human
hands) or mechanical that involves the use of
certain automatic machines, attached to the cows’
udders, which collect the milk from its body.
2. Collection and storage of milk:
Process- In farm, milk is collected in milk cans,
which are then transported, to the industry or to
the local customers with storage at temperatures
less than 4 ℃ . During transportation, storage,
handling of milk to avoid any bacterial or
microbiological growth.
Incident of Hazard- Due to insufficient milk
storage equipment, temperatures of the
surroundings, insufficient transport facilities etc.
milk can get spoiled and leads to wastage of the
whole batch of milk. Fluctuating temperatures and
humidity, surrounding atmospheres affect the
quality of milk. Moisture entering milk cans while
transportation or storage, will destroy the quality
of milk and spoil it.
3. Milk Processing In milk and dairy product
manufacturing plant-
Process- Milk received in dairy processing plant is
sent to pasteurizing vats where milk is pasteurized
either through

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4. Pasteurized Milk Packing:
Process-The pasteurized milk is packaged into milk
pouches, tetra packs or glass/plastic bottles, which
are then sent for delivery to the customer.
Incident of Hazard- Foreign particles such as
broken pieces of glass or tiny metals, pose a
positive risk and hard objects impurities occur in
milk when not processed and passed through
screening and micro filtration process can become
cause of physical hazard.
5.Cleaning of processing equipment’s-
Process- Cleaning of processing and accessory
equipment after and before manufacturing process
by water (hot or ambient temperature), cleaning
agents and chemicals (Acid and Lye) etc. to remove
residue of products from pipelines and
equipment’s.
Incident of Hazard- Presence of cleaning agents,
disinfectants in the milk might occur from
improperly cleaned storage tanks. Various kinds of
chemicals can also enter either intentionally or
unintentionally from water which is used for
cleaning.
There is the need to deliberately put in place
systems to ensure the safety of milk and dairy
products to prevent any detrimental health and
economic impact. To minimize the health risks
associated with the consumption of milk and dairy
products, all food-chain operators, including dairy
farmers, processors, distributors, retailers and
consumers would need to take the required steps
to maintain food-safety. Governments and
regulatory agencies have a crucial role to establish
controls and standards, including inspection and
surveillance to ensure effective controls and
conditions for safe production, transportation and
storage of milk and dairy products. The outcome of
all these would be a well-functioning dairy system
that brings economic incentives protects the
health of the consumers.
or through LTLT (low temperature, long time) or by
UHT (ultra-high temperature) etc. HTST involves
heating at the sample at 72℃ for 15 seconds, LTLT
involves heating the sample at 68℃ for 13 minutes,
UHT involves heating the sample at 130 ℃ for 5
seconds and then suddenly cooling to lower
temperatures to kill/inactivate microorganisms,
thus increasing its shelf life. Incident of Hazard-
Milk contain harmful microorganisms such as
Salmonella, Escherichia coli, Listeria
monocytogenes, Staphylococcus aureus, Yersinia
enterocolitica, Bacillus cereus, Clostridium
botulinum, Mycobacterium bovis, Brucella abortus
and Brucella melitensis. Coxiella burnetii present
in milk, the most heat-resistant organism is of
public health significance.
There are high chances of improper microbial
inactivation if pasteurization parameter not
followed correctly.

FOOD INDUSTRY
INDUSTRY BUZZ
Reopening of the FSSAI's nutritional
regulations
Dark chocolate with an Indian
provenance help prevent climate
change and improve trade
The FSS (Health Supplements, Nutraceuticals, Food for
Special Dietary Use, Food for Special Medical Purpose,
and Prebiotic and Probiotic Foods) Regulations, 2022 will
be active again as of April 1, 2023, according to a directive
from the FSSAI.
IAccording to the directive given by the FSSAI, "it has
been decided to again re-operationalize the provisions
specified in the direction dated 18.10.2022, with effect
from April 1, 2023," as the finalization of these draught
regulations is anticipated to take some more time before
being notified.
PMG
When cacao is used to make chocolate, more than 600 taste
components become available. Dark chocolate is becoming
more and more popular, and this trend is supported by
consumer demand. Dark chocolates with a rich flavor are
available in a range of darkneses, from 60% to 100%.
For finely flavored dark chocolate to be regarded as suitable
for providing health advantages, it must contain more cacao
than 73%. This indicates that 73% of the chocolate's
ingredients are obtained straight from cocoa. More cocoa is
needed when the percentage of dark chocolate is higher. A
typical mass-produced dark chocolate offered to Indian
consumers has significantly less cacao than a typical dark
chocolate should and significantly more sugar than a
traditional Indian sweet.

The CSIR-CFTRI can detect
contaminants in oils, spices,
sweets, milk, and honey.
2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION
Havmor introduces a variety of
distinctive ice cream flavors.
Since Indian consumers' taste buds are getting more
sophisticated and open to trying new flavors, Havmor Ice
Cream, a well-known ice cream brand in the country and a
division of Lotte Wellfood Co. Ltd., has unveiled a variety of
interesting flavors of creamy ice creams this season. The
business has unveiled a variety of 10 new carefully crafted
flavors, catering to a variety of tastes and preferences while
promising pleasurable enjoyment.
The National Training Centre for Food
Safety & Standards Authority of India
opened by Dr. Mansukh Mandaviya.
PMG
To guarantee complete food safety, CSIR-CFTRI has
demonstrated the ability to detect contaminants in edible
oils, spice products, sweets, milk, honey, and other foods.
This was accomplished by using analytical tools like EA-
IRMS, LC-MS/MS, GC, HPLC, GC-MS/MS, and ICP-AES, which
are often used in food safety laboratories.
At the groundbreaking of the state-of-the-art National Training Centre for
the Food Safety and Standards Authority of India (FSSAI) in Ghaziabad,
Uttar Pradesh, Union Minister for Health and Family Welfare Dr. Mansukh
Mandaviya stated, "As we aim to become a developed nation in our Amrit
Kaal, it is essential that our citizens are healthy. A Samruddha Rashtra
results from a Swastha Rashtra, which was created by Swasth Nagrik.
The Union Minister emphasized that India's traditional eating practices and
way of life should be adopted because "our kitchen is our hospital," in
keeping with Prime Minister Narendra Modi's emphasis on wellness and
preventive healthcare. He underlined that "good quality nutritious food can
go a long way in preventing diseases." Dr. Mandaviya spoke on India's great
tradition of health and wellness, whether it be through yoga, millet, or
preventive healthcare.
The brand's Rajwadi Kulfi Falooda, an exquisite creation that
satisfies ice cream lovers' cravings for the opulent flavor of
dried fruits, delivers a mesmerizing experience by merging
conventional ice cream flavors with a hint of grandeur. The
most favored chocolate ice cream is called zulubar.
The Department of Food Safety and Protection is also
housed within the institute. Food safety and pest
management are its two main focuses. The other focuses
on a lab for analytical quality control and food safety. The
subject of this year's World Food Safety Day 2023
celebration, which was held recently and is always held on
June 7th, was "Food Standards Save Lives." In light of this,
the event was commemorated on the campus. Here, CSIR-
CFTRI continued to educate the public about food safety
and food-borne illnesses.

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WEEKS
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WORLD DAY AGAINST
CHILD LABOUR
World day against child labor is celebrated on June
12, to pay attention to the problem of child labor
and to find ways to eradicate it. The day is used to
spread awareness about the harmful mental and
physical problems faced by children forced into
child labor, all over the world.
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June 10 is celebrated as National Herbs and Spices
Day to celebrate the flavor in your dishes and,
perhaps, your life too. This day is meant to spread
awareness about spices and herbs, in both dried
and fresh forms, in dishes.
NATIONAL HERBS &
SPICES DAY
10 JUNE
12 JUNE

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INTERNATIONAL MEN'S
HEALTH WEEK
International Men’s Health Week is observed on
third week of June - 12th June to 18th Jun, to bring
awareness to health issues that affect men
disproportionately and focuses on getting men to
become aware of problems they may have or could
develop, and gain the courage to do something
about it. The week is all about healthy bodies, hard
exercise, a good diet, and regular visits to the
doctor.
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12-18 JUNE
Elattuvalapil Sreedharan is an Indian politician and
engineer who is known for transforming the public
transport sector in India. His leadership in the
building of the Konkan Railway and the Delhi
Metro is acknowledged globally.
ER. SREEDHARAN DAY
12 JUNE

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Vol .01 Newsletter
DID YOU KNOW?
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Fact 1
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Aromas refer to the pleasant or distinctive smells or
fragrances produced by substances such as flowers,
plants, food, essential oils, perfumes, or other
aromatic compounds. Many natural and synthetic
substances are used to create aromas. They play a
crucial role in enhancing the taste of food.

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3D food printing involves the use of specialized 3D
printers that are designed to handle food ingredients
and create intricate shapes and designs. Ongoing
research and development are exploring its potential
to transform the way we produce and consume food.

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Frozen fish refers to fish that has been subjected to
freezing temperatures to preserve its freshness and
extend its shelf life. It is typically obtained by rapidly
freezing freshly caught or processed fish to very low
temperatures, usually below -18°C.

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