INTRODUCTION

ABOUT THI STUDY

MILKA WONDER CAKE has become popular for manufacturing

variety of cakes and so it is recognized as one of the leading cake

manufactures in India. This famous company produces cakes in term of

bar cakes, rich plum and roll cakes. All variety of cake are being made

from the hygienic and nutritive raw materials like pure wheat flavors. The

cakes produced by Milka Wonder cakes are healthy, tasty, hygienic and

boosting. It (cake) yields much calories and that assumes the significance

of the best quality product. So it increases the number of customers for

the cake day by day.

As part of bright expansion plans, the company Milka Wonder

cake has an export house too. As if specifies in the quality product, it

launches exporting to foreign countries. Many sales is in the foreign

countries soil. Foreign consumers’ strength too increase day by day.

The new Hope food Industries P (Ltd) was started on 13th

dec 1996 for manufacturing breads and cakes. The Company is situated

at Chinnasadayam palayam, and Erode – 2. Mr. Raja is the Chairman of

the company.

In the modern materialistic era, a person finds no time to

cook anything. This has become a major problem for most of the

peoples in the cosmopolitan cities. To rectify this Milka group launched a

product named “Milka Wonder Cake” which is something different from

the ordinary cakes. Cakes are being manufactured in the hygienic and

clean atmosphere.

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No one can find cream or design in the wonder cake. This renders

the best services to the people equal to a hotel or a mess. Some parents

prefer wonder cake to their children as their lunch. Such types of cakes

are also used in meetings, parties, etc, which has raised the consumption

pattern of such cakes in the market. The importance of wonder cakes has

also increased by the following reasons.

More tastier

Instant

More nutritious

Save time and energy

Readily available at reasonable price

Available in different flavors

This has contributed towards the development of the cake industry.

A markets general may be described as a place or geographical area

where the buyer’s and sellers meet. Gods and Services are offered for sale

and transfer of title of ownership occurs, analysis of markets include

product, promotional measures of obtaining sales to be analyzed.

A retailer or a retail stores is a business enterprise whose primary

function is to sell to ultimate customer. Jerome Cathy’s one which consist

primary of buying a satisfying assortment of goods available for

reasonable price and after convincing the target consumers that the goods

will satisfy them. Retailing therefore is the last activity of firm in selling

goods and services to the ultimate customer.

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Retailers are understandably concerned with consumers and

suppliers. They have been portrayed as the buying agents for their

customers. Majority of customers will be satisfied by the price and

quality of the cakes.

INDUSTRIAL PROFILE

WONDERS [INDIA] EXPORTS is established as a Wholesaler

and Exporter of agro products. Incepted in the year 2000, the company

has firmly maintained the substantial foothold in the domain of

agricultural Industry. The company is managed, under the guidance of the

CEO, Mr.Rajan.S, a man known for his rich experience. Owing to our

extensive networking with esteemed vendors, we are able to cater Agro

Products as per the requirements of clients. Herein, we present some

essential features of the organization that distinguish ourselves in the

Indian as well as International market.

Infrastructure

The company has constructed a huge warehouse with various

sections to meet the market demand within the stipulated timeframe. As

we are located in the heart of Coimbatore that is also known as the

Manchester of South India, we avail excellent transport facility to meet

the timely delivery clients.

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Quality Policy

We provide value and satisfaction to the customers through our

quality products and services. With strong dedication, discipline, desire,

and delight, we provide superior agricultural products such as Coconut

fruits, Grass Mats, Red chilies, Decorative Bamboo Basket, Coir Pith

Briquette, etc.

Vision and Mission

They have achieved excellence in all the aspects of business such

as products, services, policies, etc. They endeavor to attain leadership

in the respective domain by providing maximum satisfaction to the

clients. Besides, They work hard to bring new range of products in the

market to meet the different requirements of the clients.

Name of CEO : Mr. Rajan .S

Establishment Year : 2000

Primary Business Type : Wholesaler & Exporter

Market Covered : African Countries, Singapore,

European Countries, Western

Countries & India

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Bimbo Bakery Product

Bimbo brand of bakery product is popular in USA as well as in its

origin country Mexico and other Latin American countries. Established in

year 1945 it has created brand loyalties across continents. Group Bimbo

brands and plants are now located in Latin America, Europe and Asia. it

is present in mexico, The U.S.A., Argentina, Prazil, Colombia, Costa

Rica, Panama, Chile, E1 Salvadoe, Guatemala, Honduras, Nicaragua,

Peru, Venezuela, Uruguay, Paraguay, the Czech Republic and China.

Products and Brands

Bimbo products are Breads, Cookies, Crackers, Snacks, Candy,

Tortillas, Pastries, Buns. Its major brands are Bimbo, Marinela, Mailpa

Real, TiaRose, Mrs. Baird’s Oroweat, Endermann’s Thomas Boboli,

barcel, ricolino, Coronado, Lacornado, PasteleriasE1Globo, Sunday.

COMPANY PROFILE

About Managing Director

Mr. Raja is not only a business icon but also an active Managing

Director. His Fifteen Year’s experience in the Bakery cake manufacturing

field has resulted in the incorporation of a company named M/S New

Food Industries Ltd.

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His hi-tech knowledge in the cake manufacturing is vast. The rich

experience helps him invent his own formula in manufacturing this cake

in the technology and catering. This cake has become known as “MILKA

WONDER CAKE” in its unique brand name. It stands No.1 product in its

taste and best in quality.

Being an educated man, Mr. Raja takes much internet in

developing and catering technology and skills in producing cakes. The

taste of Milka Wonder Cake is a favorite of everyone. Its name and fame

has spread far and wide in India. It is proud to remember that Mr. Raja, a

Business magnet is a recipient of “ARCH OF EXCELLENCE AWARD

97” which was awarded in ALL INDIA ACHIEVER’S CONFERENCE

in recognition of his high level business services.

Cake Varieties

Different types of flavor were introduction by the company by

namely Vanilla, fruits, pineapple, orange, chocolate, cup cake, rich palm,

and strawberry. Type of cake variety which was produced is 250gm.

Milka Wonder Cake

The company has a wide & well-established network of

distribution and caters to the need of its customers promptly and

effectively. Within a span of 6 years the growth rate is higher than the

other cake business because of their better business strategies.

They have also the largest market share within Tamil nadu. ‘Milka

Wonder Cake’ is the market leader and it has a good market position in

Pondicheery, Karnataka, and Andaman Nicobar Island.

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Milka provides employment for around 110 employees. Milka is

taking welfare and caring steps for the employees. Milka provides various

accommodations and transport facilities. This encourages training and

personal growth of the employees.

Milka had made its employees “The strength of the company”. It

has evolved into a force the growth of Milka. Milka also provides

Provident Funds and Life Insurances for accidental coverage.

Raw Materials

The raw materials that are used for the product are,

Maida

Sugar

Vanaspathi

Egg

Vegetable shortening corn flour (420)

Milk Powder

Salt

Raising agent (500, 341)

Class 2 preservative (282, 319)

Permitted Synthetic food colors (110)

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Added flavors

INFRASTRUCTURE

Milka provides employment for around 110 employees. Milka is

taking welfare and caring steps for the employees. Milka provides various

accommodations and transport facilities.

This encourages training and personal growth of the employees,

Milka had made its employees, “the strength of the company”. It has

evolved into the force of the growth of Milka. Milka also provides

provident funds and life insurances for accidental coverage.

Milka’s is a wide network. Its spreads all over the South India.

Thousands of Agencies, Agents and Distributors are used for marketing

the Milka products.

About hundreds of vehicles like Tempos, Lorries and Vans are

servicing for Milka all over the network. These vast distribution plans and

facilities are provided to service and dedicate to the Milka’s ever –

growing consumer population.

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DEPARTMENTS:

The various departments in the Bakeries are.

1. Production department

2. Purchase department

3. Lab

4. Sales department

5. Personnel department

6. Finance department

7. Marketing department

8. Stores department.

9. Sanitation and hygiene

Types of Product

Under the table direction of Mr. Raja, the Milka Wonder Cake has

reached its peak. Milka Wonder Cake is being produced by New Hope

Food Industries (P) Ltd situated in Erode. It was established on 11 th

December 1996. This company manufactures only cakes.

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FRUITS CAKE

CHOCOLATECAKE

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ORANGE CAKE

PINEAPPLE CAKE

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ORANGE CHOCILATE CAKE

VANILLA CAKE

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PRODUCTION DEPARTMENT

Production is a process of giving same input element and getting an

output element. The factors of production i.e., input elements are men,

materials, money and machine. The output element comes out with more

quality and quantity.

They produce variety of bakery products. Production department

receives the cleaned raw materials before the production process start,

which results in less wastage of materials.

Production department, adopt the labor incentive techniques (i.e.,)

more labors and less machines.

In the production department there are two white color employees.

They are production manager and supervisors. The production process

only differentiates one industry from other industries.

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PRODUCTION PROCESS FLOW CHART

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PURCHASE DEPATMENT

Purchasing the raw materials for the production is essential. The

main aim of the firm is to produce a good quality of products to public.

In this view, the Bakeries, purchase quality goods only. They keep

a policy “To purchase the raw materials with adequate quality.”

Maida, yeast and sugar are the main raw materials of the company.

The supplement materials are flavors, vanaspathi, and milk-Maid. The

raw materials

Madia and sugar are stored in 100 kg bags and yeast is stored in 20

kg bags which are the important raw materials. These items are stored

compulsorily in the quantum of 200kg bags.

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LAB

Lab have two departments,

1) Nutrition 2) Microbiology

Nutrition

Yearly once all Nutrition information’s to be calculated by CFTRI.

Nutrition Information

NUTRIENTS PER 100 GMS

Calories 423.13 kcal

Total Fat 19.17g

Saturated fat 12.16g

Polyunsaturated fat 1.65g

Mono unsaturated fat 5.29g

Transfat 0g

Protein 6.92g

Vit A 134mg

Vit C 0mg

Calcium 19mg

Iron 1.78

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Cholesterol 127mg

Sodium 221mg

Total Carbohydrates 55.73 gm

Dietary fiber 1.50gm

Sugars 24.87mg

Moisture Content

Take 10gms of sample to be in oven at 105oC for 4hrs. The

difference between the initial weight and after drying weight is the

moisture content of the cake. The moisture should be below 20% .

ASH Content

Take 3gms of sample to be in buffle at 550oC for 1 hr. The

difference between the initial weight and after drying weight is the ash

content of the cake.

Ph

Ph meter to be used fro determining ph value of the cake. Sample

to be in solid State only. So take 5gms sample mix with 10ml of water

(ph 7). Ph of the cake is 8.

Raw Material Testing

Maida

Maida is the important raw material for cake preparation moisture

and ash content of the Maida to be tested for every batch.

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Vanaspathi and Margarine

Vanaspathi and Margarine also to be used in the cake preparation.

Moisture content, free fatty acid, and peroxide value to be check for every

batch of Vanaspathi and Margrien.

MICROBIOLOGY

Microbiology tests for every outgoing batch of cakes are done.

Cakes are mainly spoiled and bacteria.

Molds are the chief cause of the microbiology spoilage of cakes

and other baker’s Products. Since the normal baking process destroys

much of the original microorganisms. Cake mainly spoiled by mold and

bacteria.

Molds

Molds are the most common, hence the most important cause of

the spoilage of Bread and most bakery products. The temperatures

obtained in the baking procedure usually are high enough to kill all mold

spores in and on the loaf, so that molds must spores in and on the loaf, so

that molds must reach. The outer surface penetrates after baking. They

can come from the air during cooling or thereafter, from hading, or from

wrappers and usually initiate growth in the crease of the loaf and between

the slices of Sliced cake.

Chief molds involved in the spoilage of bread are the so-called

bread mold, Rhizopus stolonifer.

Penicillium expansum,

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Aspergillus niger

Monilia Sitophile

Mold Spoilage is Favored By

1) Heavy contamination after banking, die. For example, to an heavily

laden with mold spores, along cooling time, considerable air

circulation or a contaminated slicing machine.

2) Slicing in that more air is introduced into the load

3) Wrapping, especially of the bread is warm when wrapped

4) Storage in a warm, humid place.

Identification of Molds

Aspergillu’s and pencillium are mainly in the cake.

Medium Preparation

Chloromphenical and yeast glucose agar medium & to be used.

Some time rose Bengal agar medium also used. Take 0.25gm of

ahlormphenical and 0.25gm of yeast glucose agar medium to dissolved in

100ml of distilled water.

This solution auto clave at 121oC in 151 for ½ hours. Petri plates

should be sterilized by autoclave.

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Sample Preparation

Sample preparation to be done by serial dilution. Sample serial

dilution to be done with peptone water.

Procedure

1gm of sample of cake to be mixed with 9ml peptone water. This

solution only taken for serial dilution. Serail dilution should be done from

10-1 to 10-7.

Culture Preparation

Take 1ml of medium solution and 1ml of sample solution to be mix

well and become to thick. Then incubate the mixture. For 5 to 7 day at

27oC temperature.

After incubation, if have any growth means to be follow the

microscopic examination.

Microscopic Examination

This test used to identity the mold present in the cake.

Procedure

(i) Examine the specimen under the low power lens to see the

arrangement of Spores and my Celia make a sketch

(ii)The glass slide was washes and dried. A drop of water was placed

on the Center of slide with the help of a loop. A smear was prepared by

taking a small Portion of the specimen with the needle, the end of which

has been bent at right of when has been bent at right angles a short, sharp

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hook. Do piece of the growth near the Edge where speculation is first

beginning. Observe under the microscope. The high power lens was used

to identity timer details.

Methods For prevent Moldiness

Prevention of contamination of bread with mold spores insofar as

practicable

Prompt and adequate cooling of the leaves before wrapping to

reduce condensation of moisture beneath the wrapper

Ultraviolet irradiation of the surface of the loaf and of slicing

knives

Destruction of molds on the surface by electronic heating

Keeping the cake cool to slow mold growth of freezing and storage

in the frozen condition to prevent growth entirely.

Incorporation in the bread dough of some gyrostatic chemical.

Most Commonly employed how is sodium or calcium propionate at

the rate of 0.1 and 0.3 percent of the weight of the flour, a

treatment that also is effective against rope, sorbic and, up to 0.1

percent and sodium diacetate, up to 0.32%, are also used. An older

remedy was the addition of vinegar or acetate to the dough or

treatment of the exterior of the loaf with vinegar.

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BACTERIAL SPOILAGE

Ropiness means bacterial spoilage. Ropiness is mainly caused by.

(1) Bacillus subtillis

(2) B.Lichenformis

(3) B. Panis

(4) Salmonella

(5) E.Coli

(6) Coliform

The Spores of these species can withstand the temperature of the bread

during baking, which does not exceed 100oC, and can germinate and

grow in the loaf if conditions are favorable. The ropy condition

apparently is the result of capsulation of the bacillus, together with

hydrolysis of the hair protein (gluten) by proteinases of the organism and

of starch by amylase to give sugars that encourage rope formation. The

area of ropiness is yellow to brown in colour and is soft and sticky to the

touch. In one stage the slimy material can be drawn out into is soft and

sticky to the touch. In one stage the slimy material can be drawn out into

long threads when the bread is broken and pulled apart. The unpleasant

odor is difficult to characterize, although it has been described as that

decomposed or overripe melons. First the odor is evident, then

discolorations and finally softening of the crumb, with stickiness and

stringiness.

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Identification Test for Bacteria

Pure plate method to be used for total bacteria count in the cake.

Medium Preparation

Nutrients agar medium to be used. Take 0.5gm of Nutrient agar

dissolved in 100ml of distilled water. This solution auto crave at 121

degree Celsius in 151 bs for ½ hours. Petri plate should be sterilized by

auto care.

Sample Presentation

Sample presentation to be done by serial dilution. Sample serial

dilution to be done with peptone water. 1gm of sample cake to be mixed

with 9ml of peptone water.

This solution only taken for serial dilation should be done.

Culture Preparation

Take 1ml of medium solution to be mix well and become too thick.

Then in cube this mixture for 24 hours at 37 degree C temperature.

After the incubation, if have any growth means to be follow they

microscopic examinations.

Microscopic Examinations

Gram Staining method to be used for identifies the bacteria culture.

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Procedure

A thin film of the sample cutter was made on the slide if have

bacteria means Fixed by hosting the under portion of the slide.

i. The smear was stained with aniline dye such as crystal violet, in

95% alcchol. The stain was held for 2 minutes.

ii. Excess stain is removed by washing is distilled water and slide was

immersed in mordant. It is left for about 2 minutes to fix the

colour.

The slide is now washed in 95% alcohol till no more colours are

removed from the slide. Then, wash well with distilled water of the

colour is completely removed then the bacteria would be gram negative.

However if they retail the colour, despite the treatment they would be

considered as gram positive. Finally the slide was ilmmersed in 1%

(aqueocess) solution of suffrain so the gram negative bacteria which has

lost colour may show as pink organism under the microscope.

Precautions

Great care should be take while using this staining method because

gram positive will because gram negative organisms with age.

Identify the bacteria by this method.

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SALES DEPARTMENT

For any, concern sales department is the vital one. The sales

department functions effectively in this concern.

The salesmen conduct market survey.

They have proper sales knowledge of the products.

They collect competitor’s sales price lists.

Marketing is done daily.

They do the collection of money on a daily basis.

They identify new retail sales counter’s whenever they come

across.

They collect competitor’s samples to compare quality and maintain

quality and maintain quality control.

Distribution Network Channel

The company at present has no direct dealing with retails. The

distribution network of the company is as follow.

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Manufacturer

Dealer

Retailers

Consumes

PERSONNEL DEPARTMENT

Recruitment

For production department the age limit for recruitment is 18 to 24.

In case of others, age limit may vary according to the designation,

educational qualification of the workers. In this institution the educational

qualification of the workers should be above 8th standard.

Selection

Selection tests may provide information about their aptitude,

interest, speed, eye test etc., selection tests are normally followed in the

personal interview of the candidates. The personal manager conducts it.

Training

The company for improving performance of the individual workers

in particular job conducts various training programmers.

Placement:

After completing all the formalities are appointed for a

probationary period. The probationary period may range from 3 months

to 1 year.

During this period the candidates are keenly observed. if the

complete the training period successfully, they become permanent

employees.

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Types of Benefits

1. Monetary benefits

2. Non-monetary benefits

Monetary Benefits

1. Basic Salary

2. House rent allowance

3. Conveyance

4. Leave travel allowance

5. Medical reimbursement

6. Bonus

7. Special allowance

Basic Salary

Salary is amount received by the employee in lieu of the done by

him/her for a certain period say a day, a week, a month, etc. It is the

money an employee receives from his/her employer by rendering his/her

services.

House Rent Allowance

Organizations either provide accommodations to its employees

who are from different state or country or they provide house rent

allowances to its employees. This is done to provide them social security

and motivate them to work.

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Conveyance

Organizations provide for cab facilities to their employees. Few

organizations also provide vehicles and petrol allowances to their

employees to motivate them.

Leave Travel Allowance

These allowances are provided to retain the best talent in the

organization. The employees are given allowance to visit any place they

wish with their families. The allowances are scaled as per the position of

employee in the organization.

Medical Reimbursement

Organizations also look after the health condition of their

employees. The employees are provided with medi-claims for them and

their family members. These medi-claims include health – insurances and

treatment bills reimbursement.

Bonus

Bonus is paid to the employees during festive seasons to motivate

them and provide them the social security. The bonus amount usually

amounts to one moth’s salary of the employees.

Special / Allowance

Special allowance such as overtime, mobile allowance, meals,

commission, travel expenses, reduce interest loans , insurance, club

membership, etc., provided to employees to provide them social security

and motivate them which improve the organization productivity.

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NON MONETARY BENEFITS

1. Leave policy

2. Overtime policy

3. Hospitalization

4. Insurance

5. Leave travels

6. Retirement benefit

7. Holiday homes

8. Flexible timings

Leave Policy

It is right of employee to get adequate number of leave while

working with the organization. The organization provide for paid leave

such as, casual, medical leaves, and maternity leaves, statutory pays, etc.,

Overtime Policy

Employees should be provide with the adequate allowances and

facilities during their overtime. If they happened to do so, such as

transport facilities, overtime pay, etc.,

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Hospitalization

The employees should be provided allowance to get their regular

check-ups, say at an interval of one year. Even their dependents should

be eligible for the medi-claims that provide them emotional and social

security.

Insurance

Organizations also provide for accidental insurance and life

insurance for employees. This gives them the emotional security and they

feel themselves valued in the organization.

Leave travel

The employees as provided with leaves and travel allowances to go

fro holiday with their families. Some organizations arrange for a tour for

the employees of the organization. This is usually done to make the

employees stress free.

Retirement benefits

Organizations provide for pension plans and other benefits for their

employees which benefits them after they retire from the organization at

the prescribed age.

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Holiday homes

Organizations provide for holiday homes and guest house for their

employees at different locations. These holiday homes are usually located

in hill station and other most wanted holiday spots. The organization

make sure that the employees do not face any kind of difficulties during

their stay in the guest house.

Flexible timings

Organization provide for flexible timings to the employees

who cannot come to work during normal shifts due to their personal

problems and valid reasons.

FINANCE DEPARTMENT

The main work of this department is to record the financial

transactions. The day-to-day transactions are recorded in the proper book

and are kept for reference. The transactions are first recorded in the

journal as and when they take place. Subsequently these transactions are

recorded, in the bank book, purchase journal, Sales journal, Debtors

ledger, Creditors ledger, etc.,

Profitability

The primary objective of a business under taking is to earn profit.

Profit earning is considered essential for the survival of the business. A

business needs profit not only for its existence, but also expansion and

diversification. Profitability ratios measures the results of business

operations or overall performance and effectiveness of the firm. They are

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designed to highlight the end result of the business activities which in the

imperfect world of ours, is the sole criterion for the overall efficiency of a

business unit.

Our range of Accounting Outsourcing services include:

General accounting

Book Keeping

Cash Management

Payables and Receivables

Managing financial Records

Asset management

Financial analysis

Collection management

Preparation of financial reports and statements

The need for holding Cash arises from a variety of reasons which

are:

1. Transaction Motive

2. Precautionary Motive

3. Speculative Motive

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1. Transaction Motive

A company is always entering into transaction with other entities.

While some of these transactions may not result in an immediate

inflow/outflow of cash (E.g. Credit purchases and Sales), other

transactions cause immediate inflows and outflows. SO firms keep a

certain amount of cash so as to deal with routine transactions where

immediate cash payment is required.

2. Precautionary Motive

Contingencies have a habit of cropping up when least expected. A

sudden fire may break out, accidents may happen, employees may go on

a strike, creditors may present bills earlier than expected or the debtors

may make payment earlier than warranted. The company has to be

prepared to meet these contingencies to minimize the losses. For this

purpose companies generally maintain some amount in the form of Cash.

3. Speculative Motive

Firms also maintain cash balances in order to take advantage of

opportunities that do not take place in the course of routine business

activities. For example, there may be a sudden decrease in the price of

Raw Materials which is not expected to last long or the firm may want to

invent in securities of other companies when the price is just right. These

transactions are purely of speculative nature for which the firms need

cash.

Thus, the objectives of Cash Management can be regarded as

making short-term forecasts of cash position, finding avenues for

financing during the periods when Cash Deflects are anticipated and

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arranging for repayment/investment during periods when the cash

surpluses are anticipated with a view to minimizing idle cash as far as

possible.

MARKETING DEPARTMENT

Marketing is the one of the important departments. For each and

every concern the whole position and performance for the company

depends on the marketing and without the knowledge of marketing

department the company can not all the goods.

Functions of the department

1. The important functions of this department are to sell their product.

2. The major function is payment of bills and receipt cheques from

the parties, and then paid to the financial department.

3. This department has control over the transport out of all the items

for in coming for raw materials late, work and any other materials

and the out going of the finished goods.

4. The main objective of this department is also production.

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STORE DEPARTMENT

Stores department plays a vital role in any business organization.

For the smooth running of a business, stores department is very essential.

Generally, stores reveries to the safe custody of all materials stored

in store room. Physically, storage of materials is done in a scientific and

systematic manner.

Store is essential to avoid all kinds of damages and losses. The

stores department enables the management to minimize the cost of

production and give effective services.

Functions

Stores department carries out the following functions.

i. It monitories the materials stored.

ii. It segregates the materials

iii. It controls the materials.

Hygiens And Sanitation

Personal hygiene

This is a very important aspect to be taken into consideration.

Workers use clean uniform, apron and cap.

Not only for workers but all who ever processing area, it is a must

to wear caps. They always wash their hands with hand disinfectants

handling cakes.

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CONCLUSION

On the completion of the summer training in the New Hope and

Industries Ltd for a period of 42 days, I have gained a lot of knowledge.

I have learnt about the preparation of different types of cakes, and

packing methods of cakes, portion of raw materials mixing etc. I

observed the working of production department, purchase department,

sales department, personnel department, finance department, marketing

department. I have learnt about raw materials testing. As a whole training

was very much important and useful for me.

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