2. CONTENTS
Introduction
Logo
Products range
Overview: Parle Pvt. Ltd, Rudrapur
Working Structure : 5’S Policy
Production Unit Flow Chart
Inventory management
Raw materials
Process layout of Parle-G biscuits
4. INTRODUCTION
1. Industry : Food
2. Founded : 1929
3. Headquarter : Vile Parle (East), Mumbai
4. Parent : Chauhan family
5. Products : Biscuits, Snacks & Confectionary
6. Revenue : $977.24M
7. Net income : $39.55M
5. LOGO
Red color denotes hunger & health
White color denotes purity & goodwill.
6. PRODUCTS RANGE
The company is associated with the
manufacturing of a wide variety of biscuits and
confectionary items:
Biscuits: Parle-G, Monaco, Krackjack, Hide &
Seek, Golden arcs, Golden kreams, Parle 20-
20.
Confectionery : Poppins, Melody, Mango bite,
Eclairs, Kismi bar
The Pantnagar plant is involved in
manufacture of Parle-G, 20-20, Happy-Happy,
Orange Kreams.
7.
8. OVERVIEW: PARLE PVT. LTD. ,
RUDRAPUR
Established in 2005 over a vast area of 13 acres
Boasts Asia’s largest oven
Average production is 5,000 metric ton per month
56 officials and 910 workers
There are 3 plants in the unit as follows:
1) P1- Cookies (Happy-Happy, 20-20)
2) P2 - Parle-G
3) P3 - Orange kream biscuits
10. PRODUCTION UNIT
FLOWCHART
Raw material section
Mixing section
Rotary and moulding section
Baking section
Cooling and stacking section
Packaging and dispatch section
11. INVENTORY MANAGEMENT
Inventory management is primarily about
specifying the size and placement of stocked
goods.
Required at different locations within a facility
or within multiple locations of a supply
network.
To protect the regular and planned course of
production.
It is about knowing where all your stock is and
ensuring everything is accounted for at any
given time.
12. INVENTORY CHECKPOINTS
FOR RAW MATERIAL STORES
FSSAI Lic. No. should be mentioned in invoice
copy as well as in their bags and boxes of each
and every materials.
Food grade statement should be mentioned in
invoice copy.
COA report are attached with every consignment
and every report should be clear as per the norms
of FSSAI
Manufacturing and expiry date should be
mentioned.
All materials loaded/unloaded in neat and clean
13. INVENTORY CHECKPOINTS FOR
RAW MATERIAL STORES
(CONTD.)
All RM/PM issued as per the FIFO/FEFO for
maintain better inventory storage system.
Covering all RM/PM for reducing contamination
and maintain hygiene of the material products.
Scrap materials left-ups as per the given time
duration.
Identification boards are updated according to
RM/PM for Maintain FEFO/ FIFO of the material
vehicle verification as per verification list.
FIFO - First In First Out
FEFO- First Expiry First Out
14. RAW MATERIALS
Maida (wheat flour)
Finely milled wheat flour
Becomes cohesive, elastic and gas retenting
when hydrated and kneaded.
In presence of water forms gluten which is
responsible for above properties.
Acts as a structure builder.
15. RAW MATERIALS (CONTD.)
Sugar
Responsible for structure and hardness in
short dough biscuits
Aids surface coloration
Enzyme carrier
Invert Syrup
Prevents surface crystallization
Gives colour and helps in moisture retention
16. RAW MATERIALS (CONTD.)
Salt
Modifies other flavours
Affects the rheology of dough and improves the
dough crumb colour.
Water
Acts as solvent to form dough
Acts as a leavening agent and helps in
expansion.
17. RAW MATERIALS (CONTD.)
Skimmed milk powder (SMP)
Provides nutrients to product
Used as a minor dough ingredient to give
subtle flavour and textural improvements to aid
surface cooling.
Ammonium bicarbonate (ABC)
Leavening agent
Maintains the stack height of biscuits.
18. RAW MATERIALS (CONTD.)
Sodium bicarbonate
Self contained leavening agent
Adjusts the acidity of dough and taste of
biscuit
Puffing activity
Sodium meta bisulphate (SMBS)
Used in very small quantities as a preservative
and to modify gluten quality chemically
19. RAW MATERIALS (CONTD.)
Lecithin
Acts as an natural emulsifier
Finamul
Is an artificial emulsifier
Vanilla flavour
Artificial flavour induces the characteristics
flavour into the biscuits
20. RAW MATERIALS (CONTD.)
Parle Flavour Mix
It is added in Parle G dough. It has maturation
time of 1 month so is used 1 month after the
date of manufacture.
Propylene Glycol
Mixed with Parle flavour in PFM tank to make
flavour.
21. PROCESS LAYOUT OF PARLE
BISCUITS
Parle-G biscuit plant consists of different units
to perform various works, they are as follows-
Raw materials storage
Maida sugar section
Mixing unit
Rotary unit
Oven
Cooling
Packaging unit
22. 1. RAW MATERIALS
STORAGE
S.NO. COMMODITY HOLDING TIME STORAGE CONDITIONS
1. Maida 15 days Room temperature
2. RBD 1 Month In silo at 40-45°c
3. Sugar 1 Year Room temperature
4. SMBS 9 Months Cool and dry place
5. SMP 9 Months Cool and dry place
6. SBC 3 Years cool and dry place
7. ABC 9 Months Room temperature
23. 1. RAW MATERIALS STORAGE
(CONTD.)
S.NO
.
COMMODITY HOLDING TIME STORAGE CONDITIONS
8. Salt 2 Years Cool and dry place away from sunlight
9. MACP 2 Years Cool and dry place away from sunlight
10. Finamul P-4107 1 Year Cool and dry place at room
temperature
11. PFM 1 Year At room temperature and dry place
away from sunlight
12. Citric acid 2 Years Cool and dry place at room
temperature
13. Lecithin 1 Year Dry place away from sunlight
14. Orange flavor 1 Year At room temperature cool and dry
place away from sunlight
24. 1. RAW MATERIALS STORAGE
(CONTD.)
S.NO
.
COMMODITY HOLDING
TIME
STORAGE CONDITIONS
15. Cardamom flavor 1 Year Cool and dry place away from
sunlight
16. Liq.vanilla flavor 1 Year Cool and dry place away from
sunlight
17. Condensed milk 1 Year At room temperature cool and dry
place away from sunlight
18. Sunset yellow 5 Years At room temperature cool and dry
place away from sunlight
19. Propylene glycol 2 Years At room temperature
20. Ethyl vanillin powder 5 Years Cool and dry place away from
sunlight
21. Vanillin powder 5 Years Cool and dry place away from
sunlight
25. 2. MAIDA SUGAR SECTION
Both maida and sugar are stored in large
vertical tank. RBD is stored in vertical silo.
26. 3. MIXING UNIT
Powder vessel - Receives 110kg of maida per
batch from maida service tank through
pipelines.
Creamer vessel - Receives Ghee, Powdered
sugar, skim milk, Palm oil from RBD through
pipeline at temperature 40-45°C.
Powdered sugar is passed through vessel and
SMP is provided to the creamer vessel.
Finamul is used as emulsifier mixed with Palm
oil.
CV agitator is attached to the vessel to agitate
the ingredients properly.
27. 3. MIXING UNIT (CONTD.)
Liquid vessel - Receives Soda, Salt, Ammonia, Sugar
Syrup, PFM (Parle flavour mix) ,and water. SSA is
provided to vessel. Temperature of sugar syrup should
be about 42°C.
Stephan Mixer - An ideal component to fully
automatically feed the downstream make up equipment
for biscuits.
There are two types of motor attached to mix all material
- Baffle motor and Mixer motor.
Rotation is about 600-700 revolutions.
The operation divided into four phases: loading, mixing,
kneading and discharging, leads to a delicate crumb and
an extremely machine able dough.
30. 4. ROTARY UNIT
Has rotary blades which rotates and mix the dough to its
final stage.
Dough temperature is about 33.5°C.
Roller rolls the dough and cutting knife helps in cutting the
dough so that dough should pass from roller die
equivalently and each cup of die receives appropriate
amount of dough to form biscuits.
Roller Die drum has 12 cups in circle and 31 cups in length
of the die drum.
Die gives the shape and size to biscuits and imprints the
name of product i.e. Parle-G on top of the biscuit.
After these biscuits are passed on to rotary belt they are
conveyed up to oven and are passed on the wire band belt
in oven.
31. 5. OVEN
Propane gas is used as fuel. Width of the oven
is 54.5 inches and its length is 728 ft.
Total length of oven is divided in three zones
i.e
Puffing zone 30% of total length.
Baking zone 40% of total length.
Colouring zone 30% of total length.
There are damper plates at each zone of oven
whose opening and closing maintain the
steam inside the oven.
32. 5. OVEN (CONTD.)
In first three zones damper plates are 20% to 30%
open to maintain the steam in oven for better puffing
of biscuits. In zones 4, 5, 6 & 7, the damper plate is
open about 40% to 60%. Here the biscuits are baked
and temperature is also high. In last three zones i.e.8,
9 &10, the damper plates are almost totally opened to
release all steam from the oven.
Zones number 6, 7&8 are known as CCP zone. Their
minimum temperature is 230ºC-320ºC.
It is most important zone among all other zones
because it maintains shelf life of the biscuits.
CCP should be monitored time to time to ensure the
receiving of desired temperature range.
33. BAKING PROFILE
Zone 1 Zone 2 Zone 3 Zone 4 Zone 5 Zone 6 Zone 7 Zone 8 Zone 9 Zone
10
Upper 220±20 240±20 260±20 280±20 290±20 300±20 275±20 245±20 240±20 220±20
Bottom 200±20 230±20 250±20 270±20 285±20 290±20 250±20 230±20 235±20 190±20
34. CHANGES DURING BAKING
Evolution and expansion of gases
Coagulation of gluten and gelatinization of starch
Partial dehydration from evaporation of water
Development of flavours
Change of colour due to Mallard browning
between gluten protein with milk and reducing
sugars as well as other chemical change
Crust formation from surface hydration
Crust darkening from Mallard browning and
caramelized sugar
35. 6. COOLING
The hot baked biscuits from oven are
conveyed through cooling conveying belt for
cooling of biscuits.
The total travel of the cooling conveyor is 1.5
times of the oven length.
It is done for 5-7 minutes so that biscuits
become cool and all the moisture gets
evaporated.
A metal detector is placed after cooling to
avoid any metallic contamination.
36. 7. PACKAGING UNIT
Sealing machine - It is used to seal poly pack of
biscuits.
Taping machine - It is used to seal the cartons.
Multipack machine - It is a fully computerized
machine to pack packets of different weights
according to requirements.
Packaging material - Two types of materials are
generally used.
1. BOPP (Biaxially Oriented Polypropylene) films
as primary packing material.
2. Corrugated fibre boards as secondary packing
material.
37. 7. PACKAGING UNIT
(CONTD.)
The conveyor continues to move to counting
table where biscuits are counted & then to
staking table at which biscuits are packed in very
orderly manner.
From staking table, the biscuits are moved on
conveyor to multi pack wrapping machine.
During sealing of packet, the temperature of upper
jaw and lower jaw is 140ºC.
Parle-G are packed into poly bags & sent to
sealing machine where it is sealed, then to
corrugated box section where poly bags are
placed manually and box is passed through at a
taping machine where the boxes are tapped.
40. CODING
Coding includes PKD (month & year), Batch
number (PN i.e. Pantnagar, date, shift, B)
Short date coding - Parle –G (70g)
Long date coding - Parle-G (140g)
Note - There should be same coding in box,
packet, coupon and poly bag.
During offline coding the wrapper font size
coding should be of same height not less than
2 mm.
41. GENERAL DATA FOR PARLE-G
Weight of baked biscuit = 5.5-5.10gm
Number of biscuits in 1 packet (45gm) = 9
Weight of baked biscuit + weight of packet =
46.45gm
Length of biscuit = 55 mm
Width of biscuit = 36mm
Stack height = 105-107mm
Baking time = 3.30 min
42. HACCP
Stands for Hazard Analysis and Critical Control
Point.
It is a systematic preventive approach to food
safety from biological, chemical, and physical
hazards in production processes.
Critical Control Points
(1) Sugar syrup filter press
(2) Maida sifter sieves
(3) Metal detector – For ferrous =1.5mm
For non-ferrous=2.0mm
For S.S. = 2.5mm
43. GMP (GOOD MANUFACTURING
PRACTICES)
GMP Is a production and testing practice to
ensure a quality product. It covers following
parts –
1. SOPs (Standard Operating Procedures) –
Step by step procedures
Product consistencey & safety
Legal requirements
44. 2. Personnel – Behaviour & dress
Smoking, eating & drinking are prohibited
Aprons, hair covering, no jewellery
Proper hand washing
3. Good Housekeeping
Operational
Storage area
Administrative
45. CONCLUSIONS
Practical part was seen i.e. from procurement of
raw material to the final dispatch.
Proper process control and quality checks were
maintained.
Protocols followed in the entire process.
Allotment of responsibilities and authorities for
food safety and management system.