The document provides an overview of Abdul Monem Limited's "Igloo Ice Cream and Milk Unit" including its production processes. It discusses Igloo's ice cream and milk production lines, quality control procedures, engineering, plastic, storage and human resources departments. Key details include Igloo producing over 100 ice cream varieties daily using specialized machinery, producing milk products, and maintaining quality standards through certifications and testing at various stages of the process.

1. THE ATTACHMENT
TRAINING AT ABDUL
MONEM LIMITED
“IGLOO ICE CREAM
AND MILK UNIT”
WELCOME YOU ALL TO
OUR PRESENTATION
ON

2. PRESENTED BY
NAME STUDENT ID
Md. Ittakhaf Masud Rana 1007036
Abu Nasher Ahmed 1107006
Md. Faruk Abdullah 1207032
A.B.M. Said Bin Saifullah 1207033
S.M. Nasirul Islam Nasim 1207034
Saiyed Taufiqur Rahman 1207036

3. We will Discuss about
 Igloo
 Ice cream
 Production of Ice cream
 Production of market milk
 Quality control & Assurance Department
 Plastic Unit
 Engineering Unit
 Store Unit
 Human Resource (HR) & Administration

4.  With this slogan Abdul Monem Limited is manufacturing
and marketing country’s leading ice cream brand Igloo
ice cream. This pioneer ice cream brand of Bangladesh
started its operation in 1964 in Chittagong.
 With the expansion of market a new factory was
established in Shampur industrial area, in Dhaka to cater
the market demand. Abdul Monem Limited is the first in
the South Asia to introduce and use the state-of-the-art
straight line technology for manufacturing the ice cream.
The facility is capable of producing nearly 1,10,000 liters
of ice cream each day that is distributed throughout the
country.
 Abdul Monem Limited Igloo Ice cream & Milk unit is
certified by HACCP, ISO 22000-2005, BSTI, HALAL etc.
“A world of Great
Taste‼”

5. Ice cream
• Ice cream is a frozen food, typically eaten as a snack
or dessert, usually made from dairy products; such
as milk and cream, and often combined with fruits
and other ingredients and flavors. It is typically
sweetened with sucrose, corn syrup, cane sugar,
beet sugar and/or other sweeteners.
• Typically, flavorings and colorings are added in
addition to stabilizers. The mixer is stirred to
incorporate air space and cooled below the freezing
point of water to prevent detectable ice crystal from
forming. The result is smooth, semi-solid foam that
is solid at very low temperature (below 35°F/2°c). It
becomes more malleable as its temperature
increases.

6. Production Of Ice Cream
At “Igloo Ice Cream” near about 120 types
of ice cream are produced at commercial
basis.
• Ingredients
Fat
Milk solids-non-fat (MSNF)
Sugar/non-sugar sweetener
Emulsifiers/Stabilizers
Flavoring agents
Coloring agents

7. Ice Cream Production Flow Diagram
Mixing Of Ingredients Pasteurization (80-85˚C; 14 sec)
Homogenization (150 bar; 63˚C)Chilling 4˚C
Ageing 4 to 72 hrs Freezing Followed by Air
Incorporation
Filling & packagingHardeningStorage

8. Production Machineries
• Six types of machineries are used in production unit.
1. Comet C-2:
(Rated Capacity: 14400 pcs/hr)
SKU: Cone (Cornelli - Classic, Premium, Belgian, and Chocolate),
Cup (Vanilla, Mango Chocolate, Strawberry, Chocolate & Orange)
2. SL-6000:
(Rated Capacity: 600Ltr/hr)
SKU: Mega, Macho, Mini Choc, Exotic (Almond Split, Swiss
Chocolate),Ripple Cake
3. Rollo-27:
(Rate Capacity: 18000 pcs/hr)
SKU: Chocbar, DudhMalai, Shell & Core, Lolly (Orange & Lemon)

9. Cont………
4. FM-6000:
(Rated Capacity: 6000 pcs/hr)
SKU: Cup (Vanilla, Mango, Chocolate, Strawberry,
Chocolate & Orange)
5. FM-3000:
(Rated Capacity: 3000 pcs/hr)
SKU: Cup (Mango, Vanilla, Snowball, Pista Kulfi)
6. TI-6000:
(Rate Capacity: 6000 pcs/hr)
SKU: Cup (Vanilla, Mango, Chocolate, Strawberry,
Chocolate & Orange)
Single Sundae (Chocolate cheers, Caramel combo)

10. Photos of Machineries
FM- 6000
ROLLO- 27

11. TI- 6000
SL- 6000

12. Production of market milk
 Igloo dairy milk was established on 31 August 2004 with the
aim to maintain the production capacity of igloo ice-cream
as well as meet some market demand for pasteurized milk.
 Igloo Dairy has built the capacity to 14,000 liters per day
from the initial 5,000 liters.
 Milk collection center is situated in Baghabari, Siragonj, and
Pabna Sujanagor Chabbismile.
 The products produced by milk unit are categorized below
 Fresh milk (white milk)
 Flavored milk
o Chocolate milk
o Mango milk
 Dahi
 Sweet curd
 Sour curd
 Ghee

13. Milk Quality
(Adulteration) Test
• Fat
• CLR
• Acidity
• COB(Clot on Boiling ):
• Formalin Test:
• Alcohol Test:
• H2O2 Test:
• Soda Test (Rosalic acid method):
• Test for detection of starch:
• Test for detection of glucose:
• Test for detection of urea

14. The manufacturing procedure of
Fresh milk
Milk
receiving
Transfer to
processing
tank
Mixing Heating at
400C
PasteurizationHomogenizationPasteurization
Chilling Storage
tank
QC
test
Balance
tank
Packing by
automatic filling
machineStore at chill
temperature

15. Quality Control &
Assurance
• Quality control is a system of maintaining standards in
the manufactured product by testing a sample of the
output against the specification.
• Quality Assurance is the planned and systematic
activities implemented in a quality system so that quality
requirements for a product or service will be fulfilled.
• Objectives:
• Incoming raw material certification
• Production line and process control
• Ensure Good Manufacturing Practices (GMP)
• Maintain Effluent Treatment Plant (ETP)

16. Test run By QC
Abdul Monem Limited delivers its commitment to quality for each
product by maintaining Total Quality Management (TQM). Strictest
Quality control is done in every aspect of the manufacturing
process from procurement of materials, blending, material flow, ice
cream making, packaging, storing (at the main warehouse),
distributing and market shelving by the quality control department.
Physical Test
 Packaging Material Test (3Ply Carton):
 GSM (Grams per Square Meter):
 Dimension:
 Lock System Check
 Print Check
Chemical Test
 Fat Test:
 Viscosity test
 Specific gravity Test:
 Total solid test:
 Acidity Test
 Gluten Test:
 The ETP
Microbiological Test
 Standard Plate Count/Total Plate Count
 Coliform Count:

17. Effluent Treatment Plant(ETP)
• ETP is used for treated wastewater which is come from different
manufacturing industries where different types of chemicals
and dyes are used for treated the materials. After treatment
waste water is discharged to the environment directly. This
waste water is harmful to the environment. To protect the
environment from the harmful effect of the wastewater effluent
treatment plant is used where waste water is treated and makes
it not harmful to the environment.
Types of ETP:
 Physical
 Chemical
 Biological
On the basis of treatment ETP plants are classified as:
1. Primary
2. Secondary
3. Tertiary
Cleaning agent and disinfectant
Caustic soda (NaOH)
Ferrous Sulphate
Poly-electrolite
Urea

18. CIP
Cleaning-in-place (CIP) is a method of cleaning the interior
surfaces of pipes, freezers, tanks, process equipment,
pumps, filters and associated fittings, without
disassembling. The benefit to industries that use CIP is
that the cleaning is faster, less labor intensive and more
repeatable, and possesses less of a chemical exposure risk
to people. At Igloo CIP is performed two times a day before
and after production (morning and evening session).
• Used Chemicals:
• 10 % NaOH solution.
• 1.5 % Nitric acid solution.
• Used equipment or tools:
• CIP tank
• CIP nozzle
• Adjustable wrench
• Water circulation pump

19. PLASTIC UNIT
Igloo produces some of the plastic
container in their own premises by
establishing a plastic unit.
The machines available in plastic unit
are
 Molding machine
 Printing machine

20. Ingredients
The ingredients used in plastic unit are:
 Master batch
 Black
 Silver
 Golden
 White
 Transparent Polypropylene (PP)
 EC-340R (Clyrell)
 J-580
 Non-Transparent Polypropylene (PP)
 JH-370A
 JH-370B
 ExxonMobil
 High Impact Polystyrene (HIPS)
 3341 (Printing Cup)
 3351 (Big Spoon)

21. Engineering Unit
Five section of engineering unit
are
Refrigeration
Mechanical
Electrical
Civil
Automobile

22. Store Unit
• Various types of ingredient keep in stores
house. There are about a thousand types of
raw materials keep in the store room.
Maximum raw materials are collected from
others countries such as USA, Korea,
Singapore, Malaysia, Denmark, Philippines,
Australia, New-Zealand etc.
• Materials Lid time: 40-120 days.
• Minimum ingredient store: 45 days
• Extra stock: 30 days.

23. Distribution Unit
Distribution Unit observes two items
 Ice Cream and
 Milk.
o In both case, cold chain in maintained properly.
 Total distribution point in Bangladesh is 40. In Dhaka 20 and outside
Dhaka 20 (Rajshahi, Khulna, Barisal, Jessore, Comilla, Sylhet,
Moulovibazar, Noakhali, Cox’sbazar, Mymensingh.
 Abdul Monem Limited maintains Profit Margin/ Sells Margin business with
the distributors. Credit limit in case of the distributor but no limit in case of
own office. The credit limit is controlled by the finance department.
 Personnel concern with the loading of a vehicle is 1 Officer and 6 workers.
The maximum delivery capacity of ice-cream is 1 Lakh Litre per day. By
applying modern technology -30 Degree Celsius Milk and yogurt are only
delivered within Dhaka. Average sells of milk and yogurt are 15000 Litre per
day. There is no depot of milk. Distributors buy the milk from Distribution
vehicles daily. During distribution, vehicle temperature is maintained -4 to -5
Degree Celsius.

24. Sales Structure
NSM (National Sales Manager)
Manager Sales
Rangpur, Bogra,
Rajshahi, Khulna,
West part of Dhaka
Chittagong,
Comilla, Sylhet,
East part of Dhaka
Dhaka East
RSM (Regional Sales
Manager)
RSM (Regional Sales
Manager)
Dhaka West
CEO (Chief Executive Officer)

25. Human Resource (HR) and
Administration
Human Resource Management (HRM) is the
function within a company that focuses on
recruitment of people, their management,
and providing direction for those who work in
the organization.
It is the organizational function that deals
with issues related to people such as
compensation, hiring, performance
management, organizational development,
safety, wellness, benefits, employee
motivation, communication, administration,
and training.

26. Main functions of Human Resource
 Human handle
 Take care of asset
 Work as legal appears
 Recruitment
 Training and development employee
 Induction program
 Recognition
 Medical treatment
 Supply of bonus
 Permit occasional holy
 Annual increment
 Disciplinary action
 Insurance
 Provident funds
 Recreation fund
 Supply loan
 Promotion
 Motivation
 Counseling

27. Ice Cream we enjoyed @
Igloo

28. THANK
YOU
EVERYONE