Volka foods

1. Volka Food International
,Multan
MISHAL NADEEM
2020-ag-8006

2. Introduction to VFI
 The VFI is largest sector of confectionary and
bakery product, snack.
 Motto of VFI is Safe to Eat.
 In 2003 he came the idea and took 4 year to
complete it.
 In 2010 gummies larger plant was established.
 In 2013 he started to export product in Asia and
many Europe country

3. Department of VFI
 HR department
 Production
 Marketing
 Export
 Research and development
 Quality assurance
 Design and development

4. Brands of VFI
Giggly
• Opus
• Boom Boom
Cookania
• Tea time
• Choco chip
Mario’s
• Macaroni
• ketchup

5. Quality assurance lab
 Quality control lab of Volka food are well established and equipped.
 These are present to check the quality of their product of raw and finished.
 Here all hygiene are practiced are properly fulfilled to maintain the quality.
 It divided into three parts
I. Microbiological lab
II. Raw material lab
III. Packaging lab

6. Microbiological lab
 Microbiological laboratory is devoted to the culturing examining of bacteria and fungi yeast etc..
 In microbiological lab ensure the working is in the controlled environmental condition.
 Types of media
• PDA (potato dextrose agar) for E.coli
• NA(Nutrient agar ) for bacteria
• MC(MacConkey agar) for coliform
• MSA (Manitol salt agar) for staphylococcus

7. Culture media preparation

8. Packaging laboratory
 Packaging is the act of enclosing or protection using a container to aids in distribution,
identification, storage, promotion and usage
 Packing provide the
• Strength
• Thickness
• Dimension(size,weight,length,etc)
• color

9. Packaging laboratory
 In packaging laboratory test perform on cartons,boxes,jar,lollypop stick,polybags,wrapers
 We check these criteria on above material
 Physical inspection
 Piece weight
 Dimension
 Grammage

10. Raw laboratory
 In raw laboratory raw material used in production is analyzed as per standards.
 Different test are performed to check the quality of raw material is accepted or rejected
 Test performed in laboratory
• Acidity of ketchup
• Rapid moisture analyzer
• Determination of ash content
• Barabender moisture analyzer
• Crude fat
• Gluten in flour
• Brix and refractometer

11. Rapid moisture analyzer
 Apparatus
• Sample
• Rapid moisture analyzer
 Procedure
i. Take 2-5grams sample in it
ii. 140C and 6 mint for wayfer
iii. For other product it is auto set at 120C

12. Moisture content
Apparatus
• Aluminum try
• Weighing balance
• Hot air oven
 Take the sample in aluminum try
 Place the sample in oven for 16-18hrs
 Weight again after the removal
Calculation
Wt. of sample after drying/wt. before drying*100

13. Production department
 In production department the production process takes place occurring hygiene environment.
 In production we ensure we fulfill all the CCP ,ensure the GMP practice and are all pre-requisite.
 The sections in pasta are
• Ketchup
• Pasta
• Biscuit
• Chocolate
• Old candy

14. ketchup
 A condiment of pureed tomatoes, vinegar, sugar, spices etc.
Ingredients
• Xanthan gum
• CMC(carboxy methyl cellulose)
• Potassium sorbate
• Color
• Flavor
• Citric acid
• Sodium metabisulphate
• Sodium benzoate
• sugar

15. Flow line of wayfer

16. wayfer
 Wayfer is thin crisp, precisely shaped wayfer available in variety of shapes including flat, hollow
cones stick
 Ingredients
• For cream includes ;sugar, whey powder, lecithin, fat special cream coca powder, lecithin, flavor
• For batter wheat flour, water, sodium benzoate, salt white, starch fat shortening
• Chocolate syrup sugar, flavor, fat,cocoa powder.

17. Wayfer flow chat

18. conclusion
 I have learnt a lot from my internship program at VFI .VFI also makes me
complete the task efficiently. I also gained practically and theoretically
knowledge. I provide great source of knowledge.