Haldiram's is a leading Indian snack food company known for sweets and savory snacks. The internship provided exposure to Haldiram's quality assurance processes, including chemical and microbiological testing of ingredients and products. Tests were conducted for milk, oils, moisture and more to ensure quality. The intern also observed the manufacturing process for popular items like mathri and rasgulla, involving steps from receiving ingredients to packaging. Regular audits were performed to maintain standards from the British Retail Consortium. The six month training gave valuable insight into a major food producer's operations.

1. SIX MONTH TRAINING AT
HALDIRAM SNACK PVT. LTD.
Submitted To : Submitted By:
Cheshta Mamgain
B.Tech (Food Tech)
BS15BTFT004

2. CONTENTS
• Introduction
• Haldiram’s products
• Quality Assurance
• Chemical test
 Test for milk
 Test for oil
 Tests for products
 Water testing
• Microbiological analysis
• Products manufacturing
• BRC issue audit
• Conclusion
• Reference

3. INTRODUCTION
• HALDIRAM’S – a name associated with discerning consumers for sweets and
namkeen’s for past seven decades in India and abroad.
• It made its modest start in the beginning of 1937 in Bikaner, a city of Rajasthan,
India and was founded by Shivkishan Aggarwal.
• It was the first company in India to brand NAMKEENS and also the first company
in India to open a restaurant in new Delhi offering traditional snack foods.
• It comprises of three unite, one each in Kolkata, Nagpur and New Delhi offering
similar products and sharing same brand name.
• Haldiram’s products reached millions of consumers not only in India, but also in
several other countries, including US, Canada, UK, UAE, Australia, New Zealand

4. Haldiram’s Products
• Sweets: Bengali Rasgulla, Raj Bhog, Gulabjamun, Chamcham pateesa,
kalam petha Syrups: Khus, Thandai, strawberry , orange,
• Namkeens: Gupshup, Channa cracker, Gathiya, Ratlami sev, aloo sev
crazy masala, diet mixture, roasted poha mixture, pudina sev, chaipuri,
• South Indian products: Mini bhakarbadi, Murukku, Banana chips,
chakoli,

5. Chemical test

6. Test for milk
• Ammonia Test
• Detergent Test
• Sulphate Test
• BR Test
• Gerber Method (Fat Test)
• Specific gravity(Lactometer reading)

7. • Ammonia Test Ammonium sulphate is added to milk because it increases the
lactometer reading by maintaining the density of milk. It also increases the protein
content of milk.
• Detergent Test: These are substances added to maintain acidity and prevent
curdling and thus increase the shelf life of milk. During the transportation of milk
from rural to urban areas, milker’s remove fat and add water in skimmed milk.
This result the milk watery and lack of foams so the milker’s add detergent to
improve the milk foam formation. These could be added in the form of caustic
soda, sodium, bicarbonate and sodium carbonate.
• Sulphate Test: Ammonium sulphate is added to milk because it increases the
lactometer reading by maintaining the density of milk. It also increases the protein
content in the milk.
• Butyro Refractometer Test: BR is done to check the adulteration of vegetable oil

8. Tests for Oils
• Free Fatty Acids (FFA)
• Oxidation Value (OV)
• Peroxide Value (PV)

9. Test for final products
• Moisture Analysis
• Oil Analysis
• Acidity%
• Salt%

10. Water Testing
• Determination of Total Hardness
• Carbon oxygen demand

11. Micro Analysis

12. Micro Analysis
• Preparation of Stock solution
• Preparation of Media
• Serial Dilution
• Streaking
• Staining
• Microbiological testing for sterility of equipments

13. Media prepared
• Chloramphenicol Yeast Glucose Agar (CYGA)
It is recommended for selective enumeration of yeasts and moulds in milk and milk products.
• EMB Agar (Eosin methylene blue)
It is used for different isolation of gram –ve enteric bacilli from clinical and non-clinical specimens.
• Plate Count Agar (PCA)
It is used for determination of the plate counts of microorganisms in food, water, and wastewater.
• Violet Red Bile Agar (VRBA)
It is used for selective isolation, detection and enumeration of coli-aero genes bacterial in water, milk,
and other dairy food products.

14. Microbiological testing for sterility of equipments
With swab:
A swab consist of non absorbent cotton wool around notched end of a metal wire. It is placed in 25ml
phosphate solution and is sterilized.
Procedure:
• Rub the swab with pressure back and forth over the area to be examined so that all parts are tested
twice.
• After swabbing the swab is immersed in same tube and then moving the swab mixes dilution.
• Take 1 ml of solution and add to 9ml dilution.
• From this dilution transfer 1 ml to sterilized petri plates in duplicates.
• Pour the agar medium into petriplates and rotate the plates to mix the contents well.
• Allow the medium to solidify and incubate the plates at 37°c for 48 hrs

15. Manufacturing of product
Mathri
Rasgulla

16. Mathri Processing
Quality accepted
raw material
Measured
quantities of raw
material
Kneading with
addition of
required water
quantity
Prepared batch
dough
Transfer to
working table
Portioning of
dough in round
shape( through
roller machine)
Pressing of round
portion
Collection in tray
Frying(155°C for
13 minutes)CCP
Cooling at normal
temperature
Passing through
metal and X ray
detector CCP
Primary packaging
in laminate
pouches
Secondary
packaging in
corrugated boxes
Dispatch

17. Rasgulla Processing
Receiving raw
platform
Tests
Transfer to tank
Chilling
Transfer to
heating kettle
Coagulation of
milk by adding
whey
Required quantity
of milk is taken
into a pan
Transfer the milk
to chenna
preparation area
Holding the milk
at (80-85°C)
Heating the milk
at 95°C
Allow it to stand
for some minutes
Filteration of
curdled mass
through muslin
cloth
Manual kneading
of chenna
Portioning in
structure piece
weight
Shaping
Exhausting (85°C
for 3 minutes)
Placing lid at open
top filled can
Hot filling in
cans(88-95°C)
Soaking into
syrup
Cooking of chena
balls in syrup
Hermetic filling of
cans
Cooling through
tunnel
Drying and
checking of cans
manually
Pacing in
corrugated boxes
Dispatch

18. BRC issue audit

19. Conclusion
• The internship at Haldiram’s was a good learning experience
at a large industrial unit in food processing sector.
• It helped in learning the functioning of quality assurance
production department.
• It gave an idea about how the various departments in an
organization coordinate to achieve the common goal i.e. mass
production.
• The various experiments like to estimate moisture content, fat
estimation, free fatty acid test, water activity, coli-form test
are performed to check the quality of raw material and final
product.

20. REFERENCES