GAMMA PIZZA KRAFT LANKA

(PVT) LTD

WMKI Bandara (118063)

Department of Food Science and Technology

Faculty of Livestock, Fisheries and Nutrition

Wayamba University of Sri Lanka

History

• Started by Carney Brothers in 1958

• In USA

• After Carney Brothers sold brand name to PepsiCo

• In 1993 First Sri Lankan Outlet : Union Place, by John Keels Holding

• In 2002, handover to Gamma Pizza Kraft Lanka (Pvt) Ltd is

the franchisee of Pizza Hut

• A company originated in India franchise holder

Pizza Hut

Outlets

Restaurants Delco Express

Commissary

• In Sri Lanka,

PH commissary

• Started operations in 2011

• First Pizza Hut commissary in South East Asia

• It caters mainly Pizza Hut outlets, but also Delifrance

Restaurants

• Three sections; dough production, hot and meat kitchen

Dough production section

Par-baked shell Commissary dough

(Mia)

Dessert Par-baked

shell

White Sauce

Chop suey

Sauce

Devilled Sauce

Cheese Sauce

Hot kitchen section

Caramel Sauce

• Sail Fish topping

• Delifrance toppings

Lasagna sheets Bread Pudding

Bolognese Sauce Biryani Chicken

Meat kitchen section

• Dough Baking Area

• Dough Cooling Area

• Packing Section

• Dry Stores

• Cool rooms and Freezers

• Well Water Treatment Plant

• Waste Treatment Plant

Special areas in commissary

Par-baked shell Production

• Main Ingredients:

• Raw wheat flour (Prima Top wheat flour):

• Soy oil

• Water

• Special dough blend

• Bakers yeast

• Salt

• Sugar

• Wheat flour

• Emulsifiers

• Sun flower oil

• Flour treatment agent

• Enzymes

1. Mix dough blend with water 2. Add Soy oil and Flour

3. Mix for 10 mins 4. Divide dough

Par-baked Shell Production Process

Par-baked shell Production Process

5. Make dough balls. 6. Rest Dough balls for 3 mins

7.Pass balls through sheeter 8.Place sheeted dough on oiled pan

Par-baked shell Production Process

9. Twist the patty in

pan to remove air gap10. Proofing

- proof at 37°C ± 2 - Proofing time 45 - 60 min.

11. Retarding at 2-4 ⁰Cfor 1 hour

12. Put perforated pan on doughBake at 235± 5 °C Belt speed 2min 30 sec

Par-baked shell Production Process

13. Remove Par BakedShell to cooling rack and cool it below 25 ⁰C

14. Packing 15. Transfer to trays and sendto cool room

Product Quality Assurance• High quality raw materials from approved suppliers

• GMP, OPRP, PRP and CCP

• Commissary products have defined specifications

• Employees in packing section, Supervisors and QAA evaluate conformance of products with specifications

For Ex: Par-baked dough

Dough diameter : Small – More than 5.4 cm

Regular – More than 8.4 cmLarge – More than 11.4 cm

Dough height :Edge – 22 to 29 mm

Center – 19 to 25 mm29

22

Diameter

• Dough color

• Surface nature

• Texture , etc..

• Check each and every product for possible parameters

• Products are tested in outlets for same parameters

Product Safety Certification

FSSC 22000 certificate ISO 22000 certificate

YUM Brands’ supplier

certificate

HACCP certificate

Case studies during training

• Upgrading of Annual Microbial Test Analysis

Program for all ingredients and finished products

• Preparing of Quality Assurance Procedures (QAP)

for all finished products of GC

• Preparing of temperature and time combination

graphs for all delivery vehicle using vehicle tracking

system.

Problems and Solutions

1. One of the major problems associated with GC is lack of

enough labors.

• allowing employees to work on shift basis

2. Difficult task for GC to find qualified suppliers

• All GC suppliers must be adequately acknowledged on YUM

Brands’ standards

3. Machine breakdown and lack of enough instruments,

machine and space

• As a solution factory expansion should be done very quickly

with new machines

4. Factory is located in a village

- Noise

SWOT Analysis

Strengths

- Strong Brand name

- Innovativeness

- Product range

- Delivery service

- High customer base

- Feedback system

Weaknesses

- Too expensive

- Lack of products with local

touch

- Low attention for nutritious

products

- Lack of enough instruments,

machines and labors

Opportunities

- Ability to grow (80 outlets

by 2020)

- Freedom in innovativeness

Threats

- Fast food restaurant chains

(Ex: Dominos, KFC,

McDonalds, Burger king)

- Rising cheese cost

References

• Pizza Hut , 2014. Available from <http://www.yum.com/ brands

/ph.asp>. [23rd January 2015]

• Buehler, E, 2001. BREAD SCIENCE: The Chemistry and Craft of

Making Bread. 1st ed. Carrboro, North Carolina: Two Blue Books.

Acknowledgements

I offer my heartiest gratitude to,

• Dr. S. Jayathilake, Senior Lecturer, Department of Food Science and

Technology

• Mr. Prasad Gunathilake, Asst. Quality Assurance Manager, GAMMA

Pizza Kraft Lanka (Pvt) Ltd.

• Prof. CVL Jayasinghe, Head of the Department,

Department of Food Science and Technology

• Dr. ODAN Perera, Senior Lecturer, Department of Food science and

Technology, WUSL