PROJECT ON PARLE BISCUIT MAKING

Presented By Sneha BhosaleSaket College Of Management

Roll No- 3

Introduction

A biscuit  an edible product which we can associate with since our childhood.

The FRENCH word bescuit is derived from the Latin words bis (twice) and coquere (to cook), and, hence, means "twice-cooked.”This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. Hence: 

- “Biscuit in Modern French”

ABOUT

The Parle name symbolizes quality, health and great taste!

Parle-G has been a strong household name across India.

The great taste, high nutrition, and the international quality, makes Parle-G a winner.

Parle-G is consumed by people of all ages, from the rich to the poor, living in cities & in villages

For some it's the best accompaniment for chai, while for some it's a way of getting charged whenever they are low on energy.

Further will try to understand the production process of PARLE G biscuit at the Vile Parle factory.

This is the first factory established by the company which supplies to various intermediaries across Mumbai.

Process Layout Of Parle GRAW MATERIAL MIXING

BAKING MOULDING

COOLING PACKING

STEP WISE PRODUCTION PROCESS

RAW MATERIAL: 1. Wheat Flour, 2. Sugar, 3. Partially Hydrogenated Edible Vegetable Oils, 4. Invert Syrup*, 5. Leavening Agents [ 503 ( ii ), 500 ( ii ) ], 6. Salt, 7. Milk Solids, 8. Emulsifiers [ 322 or 471 & 481 ( i ) ] and 9. Dough Conditioners [ 223 ].

This raw material is first sent to laboratory for testing and after testing only it is used for production.

STEP WISE PRODUCTION PROCESS

STEPHAN MIXTURE- The Stephan TK Mixer is an ideal component to fully automatically feed the down-stream make-up equipment for biscuits, bread, rolls, buns, cake, sweet goods, cookiesand crackers.- The mixture of raw material is taken and mixed into STEPHAN MIXTURE, which is high power mixture machine.- The operation can be divided into four phases: loading, mixing, kneading and discharging. After loading the mixer with all ingredients, the mixing process starts.

STEP WISE PRODUCTION PROCESS

ROTARY MOULDER:Specially made for mixture of dough, from which the mixture is passed to molder called ROTARY MOULDER. Through that moulder approximately 10,000 come out in a minute. Moulder had 260 cups fitted in it which gives shape to the biscuits and an impression embossed on it of parle-g.

PICTURE OF ROTRAY MOULDER

STEP WISE PRODUCTION PROCESS

BISCUIT BAKING OVEN

Construction: The oven body consists of steel steam tight tunnel with equally divided zones of the radiators. The inspection doors are provided for inspection of the baking goods during the process. And it is 260 feet long.  

Firing Chambers:The complete chamber are insulated with minerwoll filled from outside to conserve heat and increase efficiency.

Insulation:The complete oven will be covered with 10" thick mineral wool insulation from top, bottom and the sides.

STEP WISE PRODUCTION PROCESS

Baking System:The baking in the heating chamber takes place by radiators located under and above the wire mesh band which distribute heat for uniform baking. The recirculation heating gases of these radiators can be controlled for each zone separately. The closed recirculation system is having slight vacuum so that combustion gases can not enter into the baking chamber. The ventilating fan is for circulation of the heating gases through the recirculation system and thermostatically controlled burners provide the set temperature of the heating gases.

Fans: All the circulating fans are well balanced to avoid vibration and will give noise free operation in high speeds.

BISCUIT BAKING OVEN

STEP WISE PRODUCTION PROCESS

COOLING CONVEYOR The biscuit coming from stripping conveyor

is directed on to the cooling conveyor to

transfer the heat in the biscuit to atmospheric air as it is passing on it. The total travel of the cooling conveyor is 1.5 times the oven length. As

per need specifications it need the travel of 150 ft.

for effecting cooling.

STEP WISE PRODUCTION PROCESS

COUNTING UNIT  The counting unit counts and see that

the biscuit making process is going fine or not, i.e. as per the program set in the machine, program is set as per the grams required. Generally 16 biscuits are taken by the counting unit so that it leads to 100 grams

STEP WISE PRODUCTION PROCESS

WASTAGES There are two type of wastage in factory. First

is the waste materials fallen on ground. Such waste material is of 1% which is marginal and acceptable which goes into total waste. Second types of waste are the biscuit collected in tray of the multi-pack wrapping machine, since these biscuit are broken they are not packed and sold to the customer but collected in other tray and sold as broken pieces and sold for less price for cattle feeding.

THE 2nd GENERATION ENTREPRENEURS OF PARLESchauna Chauhan-CEO, Parle AGRO She is the eldest of the Chauhan siblings. Schauna, who in many ways was groomed for the top post, returned from business school, and joined the company in 1999. By 2002, she was running Parle Agro, even as her father, Prakash Chauhan still remains the chairman. …

THE 2nd GENERATION ENTREPRENEURS OF PARLE

Alisha Chauhan- DIRECTOR, PARLE AGRO & FOUNDER, V3 FITNESS COMMUNE She has made passion a business by opening a chain of health and fitness centers branded V3. She has diversified Parle Agro’s business by entering the

fitness segment.

THE 2nd GENERATION ENTREPRENEURS OF PARLE

Nadia Chauhan-DIRECTOR, PARLE AGRO

When normal 11 year olds were dealing with the drudgery of school and homework, she attended marketing meetings. In 2002, Nadia, joined Parle Agro officially. She oversees productdevelopment, marketing, sales and distribution for all the brands and also leads new business ventures.…