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Page 1: Haldiram Products Private Limited
Page 2: Haldiram Products Private Limited

Ram Tiwari Student Of Government

Polytechnic, Mandi Adampur, Hisar, Haryana,

India- 125052

E-mail id:[email protected]

IntroductionFor the partial fulfillment of diploma in food technology as part of Curriculum   Project Oriented Professional Training in 5th Semester

In The Guide Of Mr. Bansi Lal (M.Sc. In Food scince & Technology)

Page 3: Haldiram Products Private Limited

INTRODUCTION Started as small time sweet shop in Bikaner in 1937 First company in India to Brand “Namkeen” The first company to offer traditional Indian snack food First mover advantage-branded namkeen and

technology in packaging in India present in more then 50 cities Has grown from a small sweet shop to international

chain.

Page 4: Haldiram Products Private Limited

EVALUATION Early 90s- split of 3 units 1992-manufacturing unit with retail 1995- restaurant in Delhi 1997- Separate unit for namkeen 1999- started operating as separate entity competing

among themselves for market share 2000- international market Over a period of time the haldiram’s group has emerged

as a household name for ready-to-eat snack in India.

Page 5: Haldiram Products Private Limited

TREND SETTER It was the first company to brand “Namkeen”

was also one of the first companies in India to open a restaurant in New Delhi offering traditional Indian snack food items such as "panipuri," "chatpapri," and so on, which catered to the needs of hygiene conscious non-resident Indians and other foreign customers

The group also pioneered new ways of packaging namkeens Its packaging techniques increased the shelf life of namkeens from less than a week to more than six months

Page 6: Haldiram Products Private Limited

STRENGTH AS A BRAND First mover advantage Product quality and hygiene Value for money product Rich culture heritage-exchange of gifts Hoardings for promotion For all age group

Page 7: Haldiram Products Private Limited

PRODUCTS OFFERED BY HALDIRAM

NAMKEEN (60%)

SWEETS

SHARBAT

BAKERY ITEMS

DAIRY PRODUCTS

PAPAD

ICE-CREAM

Page 8: Haldiram Products Private Limited

30%

10%

60%

SWEETS

OTHER

NAMKEEN

PRODUCT PORTFOLIO OF Haldiram

Page 9: Haldiram Products Private Limited

PRICE RANGE OF NAMKEEN OFFERED BY HALDIRAM

Price(in Rs)

Pack weight30 gm

85 gm

180-250gms

400-500gms

1kg

5

10

18-25

40-70

95-200

Page 10: Haldiram Products Private Limited

MAJOR COMPETITORS

FRITO LAY

LAYS KURKURELAHER NAMKEENCHEETOSUNCLE CHIPS

ITC BINGO

PARLE SNACKS

SMART CHIPS CHEESLINGSMUSST BITES HIPPO

UNORGANISED MARKET

Page 11: Haldiram Products Private Limited

MARKET SHARE

27%

45%

16%

12%

HALDIRAMFRITO LAYSITCOTHERS

Page 12: Haldiram Products Private Limited

QUALITY ASSURANCE DEPARTMENT

Quality can be defined as the state of “Zero Defect” The Quality Assurance Department has world class testing facilities for physical, chemical, and bacteriological analysis. Thus quality of incoming raw material, packaging material, finished goods is ensured.

Functions of Quality Assurance Department

1) Receiving and analysis- This includesa) Analysis of raw materialb) Analysis of in- process materialc) Analysis of finished product

2) Monitoring during Production This includes keeping a check on recipes & manufacturing procedures followed by workers in various production units as well as hygiene condition.

3) Storage and Dispatch Quality Assurance Department ensures there is no damage to food when it is stored before dispatch. It also ensures the food products are dispatched with a complete check on quality and hygiene

4) Monitoring at service outlets It performs fortnightly audit to keep a constant check on the sanitation of various outlets. It follows the FIFO (first in first out) method.

Page 13: Haldiram Products Private Limited

LAB EQUIPMENT’S LIST:-

Measuring cylinder Thermometer Toung Laminar air flow Hot plate Petri dish Hot plate Muffle furnace Incubator Microwave oven BOD incubator

  Weigh balance PH meter Desiccators Distillation unit Hot air oven Gerber centrifuge Refractometer Autoclave Soxhlet extraction unit Fryer Pipette Flask

Page 14: Haldiram Products Private Limited

Quality Testing Procedure

Page 15: Haldiram Products Private Limited

Testing Of Milk

1.1Fat test (Gerber Method)

Milk is separated from protein by adding sulphuric acid. In this digestion of all milk except oil by Gerber acid (90% sulphuric acid) and separation of the oil from the aquous phase by centrifugation in special glassware called butyrometer . The fat content is read directly via a special calibrated butyrometer. In addition to fluid milk product ,the Gerber method can be used for assay of fat in cream, concentrated milk, ice-cream , cheese, sausages provided that special both ends opens butyrometer are used.PROCEDURE:

•Take 10 ml H2SO4 in a standard milk butyrometer (0-10%).•Add 10.75ml of milk; pour it slowly through walls of butyrometer.•Add 1ml of amyl alcohol.•Shake it carefully until milk is dissolved.•Centrifuge butyrometer in centrifuge machine for 3minutes.•Take out butyrometer and read the scale.•Note down Reading.

Page 16: Haldiram Products Private Limited

1.4 Adulteration Test

1.4.1. Urea Test

•Take 2 ml of milk in test tube

•Add 2 ml of tetra dim ethyl 1 amino benzaldehyde (urea reagent)

•Appearance of intense yellow colour shows presence of urea

•NOTE:- Take always same amount of sample and urea reagent For Example

1ml of sample + 1 ml of urea reagent.

1.4.2 Starch test (Starch is added to increase the total solid content of

milk)

•Take 5 ml of milk in a test tube.

•Add few drops of iodine solution

•Appearance of blue- black colour indicates presence of starch.

Page 17: Haldiram Products Private Limited

1.4.3 Neutralizer test (Neutralizers are used to mask the developed

acidity)

•Take 2 ml of milk in a test tube

•Add 2 ml of neutralizer.

•Mix it properly.

Appearance of pink colour indicates presence of neutralizer.

1.4.4 Presence of formaldehyde (Test is used to check the presence

of formaldehyde)

•Take 10 ml of milk sample.

•Add 5 ml sulphuric acid to it from the sides of test tube.

•Formation of violet/blue color ring at the adjacent of the liquids indicates

presence of formaldehyde.

Page 18: Haldiram Products Private Limited

. Testing Of Oils And Fat

The quality of fresh oil and processed oil depend on some factors like

peroxide value, fresh fatty acid content, iodine value, Moisture Content etc.

All tests are performed in every receiving of fresh oil from supplier. Peroxide

value determination is done in every hour of frying in process.

Page 19: Haldiram Products Private Limited

3.1Free Fatty Acid (FFA)

PRINCIPLE:Fats are degraded by the process of hydrolysis, which in the presence of moisture splits its triglycerides into their basic components of glycerol and free fatty acid. This type of deterioration refers to hydrolytic rancidity which is favored by moisture, high temperature and lipolytic enzymes. Free fatty acid content is determined on the basis number of milligrams of sodium hydroxide necessary to neutralize 20g of fat or oil.PROCEDURE•Weigh 20 g of sample•Add 50 ml of neutralized alcohol•Then put flask on hot plate for boiling•After boiling add 3-4 drops of phenolphthalein indicator•Titrate with 0.1 N NaOH•Titrate till pink colour appears•Note titrate valueFFA = Titre value x 28.2(oleic acid)

Wt of sample

Page 20: Haldiram Products Private Limited

3.2 Reichert-Meissl: - It used for the detection of foreign fats in butterfat. Before

this test is adopted, it may be well to consider what this value measures and what

factors affect it. The Reichert-Meissl value gives a measure of the volatile water

soluble fatty acids (butyric acid and some of caproie acid).

Procedure

•Take ghee sample 5g in beaker

•Add 20g glycerol

•Heating (At the sponification point (this is a transparent )

•Add 93 ml hot distilled water + 50ml H2 SO4(2.5 %)

•Add some glass bits and connect to condenser or heating again for (19-21 min)

•Collect the vapors in flask

•Filtration (By filter paper)

•Titration with NAOH (And note reading)

•(Reading - Blank (0.5)*1.1

Page 21: Haldiram Products Private Limited

Testing Of Water

4.1 Hardness of water

•Take 100 ml water sample in a conical flask

•Add 1 Hardness tablet

•Add 1mlof ammonia buffer solution

•Titrate against 0.02N EDTA

•Note titrate Value

4.2 pH of water

•Take 50 ml of water in a beaker

•Calibrate the pH meter using buffer solution

•Measure the pH of water

4.3Total Dissolved Solids

•Take 50 ml of water in a beaker

•Using a TDS meter record the observations in ppm

Page 22: Haldiram Products Private Limited

CONCLUSION

At the end of overall processing of Sweets, Namkeens & Snacks a

essential point is that the quality of product confirming to desired

standards of National and International industries ,because of food

concern it is very much insure that it must be safe and hygienic.

Therefore, have a special responsibility to ensure that their product are

safe as well as successful in the market place.

•Improved quality of product.

•Achievement of greater consumer satisfaction.

•Increase consumption and sales.

•Promotion of National and International trade.

•Greater confidence in the mind of consumer.

Page 23: Haldiram Products Private Limited

Thank You

For YourValuable Time