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[PARLE G]

Project on: Parle Glucose(parle G)Parle products

Submitted by: kousik sadhu


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INDEX

INTRODUCTION

PARLE BISCUIT STORY

THE STRENGHT OF BRAND

THE QUALITY COMMITENT

THE MARKETING STRENGTH

THE CUSTOMER CONFIDENCE

PARLE G - THE EVOLUTION!!!

IMPORT - EXPORT

VARIOUS UNIT OF COMPANY

IMPORTANT PEOPLES OF THE COMPANY

HIERARCHY OF PARLE PRODUCTS

MANUFACTURING PROCESS FLOW CHART PROCESS LAYOUT ( FLOW )

PROCESS LAYOUT ( DESCRIPTION )

RAW MATERIAL

INVENTORY

SHIFTS

WASTAGES

LOOSE BOSCUITS

STEPHEN MIXER

ROTARY MOULD

COOLING CONVYER

LAMINATOR

BISCUIT BAKING OVEN

ROTARY CUTTER

COUNTING UNIT

SUGAR GRINDER

MULTIPACK WRAPPING MACHINE

POLYBAG

TAPPING MACHINE

PACKING MACHINE

MACHINERY USED IN MAINTANCE OF MAJOR MACHINERY USE OF COST CUTTING MEASURES


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Parle GlucoseBiscuits


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INTRODUCTION

The Parle name conjures up fond memories across the length and breadth of the

country. After all, since 1929, the people of India have been growing up on Parle

biscuits & sweets.Initially a small factory was set up in the suburbs of Mumbai city, to

manufacture sweets and toffees. The year was 1929 and the market was dominated

by famous international brands that were imported freely. Despite the odds and

unequal competition, this company called Parle Products, survived and succeeded,

by adhering to high quality and improvising from time to time.

A decade later, in 1939, Parle Products began manufacturing biscuits, in

addition to sweets and toffees. Having already established a reputation for quality,

the Parle brand name grew in strength with this diversification. Parle Glucose and

Parle Monaco were the first brands of biscuits to be introduced, which later went on

to become leading names for great taste and quality.

For around 75 years, Parle have been manufacturing quality biscuits and

confectionery products. Over the years Parle has grown to become a multi million-

dollar company with many of the products as market leaders in their category. The

recent introduction of Hide & Seek chocolate chip biscuits is a product of

innovation and caters to a new taste, being Indias first ever chocolate-chip

biscuits.

All Parle products are manufactured under most hygienic conditions. Great care is

exercised in the selection and quality control of raw material and standards ensured at

every stage of the manufacturing process.Parle Products has 4 manufacturing units for biscuits and confectionaries at Mumbai,

Haryana, Rajasthan and Karnataka. It also has 14 manufacturing units for biscuits & 5

manufacturing units for confectioneries, on contract.

All these factories are located at strategic locations, so as to ensure a

constant output & easy distribution.

Today, Parle enjoys a 40% share of the total biscuit market and a 15% share

of the total confectionary market, in India.

Parle Products has been India's largest manufacturer of biscuits and confectionery for

almost 80 years. Makers of the world's largest selling biscuit, Parle-G, and a host of other

very popular brands, the Parle name symbolizes quality, nutrition and great taste. With a

reach spanning even to the remotest villages of India, the company has definitely come a

very long way since its inception.

Many of the Parle products - biscuits or confectioneries, are market leaders in their

category and have won acclaim at the Monde Selection, since 1971. With a 40% share of


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the total biscuit market and a 15% share of the total confectionary market in India, Parle

has grown to become a multi-million dollar company. While to the consumers it's a

beacon of faith and trust, competitors look upon Parle as an example of marketing

brilliance.

Available Anywhere

Today, the great strength of Parle Products is the extremely widespread distribution

network. Even at the remotest places, you can buy Parle biscuits and sweets from the

local grocer. It has taken years to create this extensive network. Parles sales force started

with one salesman in Bombay and some agents in few other cities. Gradually, Parle

Products expanded. Soon sweets and biscuits were being sent by rail to Calcutta, Delhi,

Karachi, Madras and other major cities. As production increased, distribution was

amplified. Full time salesmen were appointed in different areas. Currently, Parle Products

has over 33, 00,000 distribution outlets.

BRAND PARLE-G

A cream colored yellow stripped wrapper with a cute baby photo containing

10 12 biscuits with the companys name printed in Red and you know these are

Parle G biscuits. Times changed, variety of biscuits did come and go but nothing

has changed with these biscuits. Yes, the size of their packing has definitely


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changed but for the consumers good as these are money savers pack.

The Parle name conjures up fond memories across the length and breadth of the

country. After all, since 1929, the people of India have been growing up on Parle

biscuits & sweets.

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

taste, high nutrition, and the international quality, makesParle-G a winner.

No wonder, it's the undisputed leader in the biscuit category for decades.

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

cities & in villages. While some have it for breakfast, for others it is a

complete wholesome meal. 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.

Because of this, Parle-G is the world's largest selling brand of biscuits.

Launched in the year 1939, it was one of the first brands of Parle

Products. It was called Parle Glucose Biscuits mainly to cue that it was a

glucose biscuit. It was manufactured at the Mumbai factory, Vile Parle andsold in units of half and quarter pound packs.

The incredible demand led Parle to introduce the brand in special

branded packs and in larger festive tin packs. By the year 1949, Parle

Glucose biscuits were available not just in Mumbai but also across the

state. It was also sold in parts of North India. The early 50s produced over

150 tones of biscuits produced in the Mumbai factory. Looking at the

success of Parle-G, a lot of other me-too brands were introduced in the

market. And these brands had names that were similar to Parle Glucose

Biscuits so that if not by anything else, the consumer would err in picking

the brand. This forced Parle to change the name from Parle Glucose Biscuits

to Parle-G.

Originally packed in the wax paper pack, today it is available in a

contemporary, premium BOPP pack with attractive side fins. The new

airtight pack helps to keep the biscuits fresh and tastier for a longer period.

ParleG Has a market share of 60% in the glucose biscuits category, worth about Rs2,000

crore. It is the flagship brand and sells over 25 crore packs every month.

A long time ago, when the British ruled India, a small factory was set up in the suburbs of

Mumbai city, to manufacture sweets and toffees. The year was 1929 and the market wasdominated by famous international brands that were imported freely. Despite the odds

and unequal competition, this company called Parle Products, survived and succeeded, by

adhering to high quality and improvising from time to time.

A decade later, in 1939, Parle Products began manufacturing biscuits, in addition to

sweets and toffees. Having already established a reputation for quality, the Parle brand


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name grew in strength with this diversification. Parle Glucose and Parle Monaco were the

first brands of biscuits to be introduced, which later went on to become leading names for

great taste and quality.

HOW PARLE FOUGHT TO MAKE BISCUIT AFFORDABLE TO ALL


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Biscuits were very much a luxury food in India, when Parle began production in 1939.

Apart from Glucose and Monaco biscuits, Parle did offer a wide variety of brands.However, during the Second World War, all domestic biscuit production was diverted to

assist the Indian soldiers in India and the Far East. Apart from this, the shortage of wheat

in those days, made Parle decide to concentrate on the more popular brands, so that

people could enjoy the price benefits.

Thankfully today, there's no dearth of ingredients and the demand for more premium

brands is on the rise. That's why; they now have a wide range of biscuits and

mouthwatering confectionaries to offer.


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THE STRENGTH OF THE BRAND

Over the years, Parle has grown to become a multi-million US Dollar company. Many of

the Parle products - biscuits or confectionaries, are market leaders in their category and

have won acclaim at the MondeSelection, since 1971.

Today, Parle enjoys a 40% share of the total biscuit market and a 15% share of the total

confectionary market, in India. The Parle Biscuit brands, such as, Parle-G, Monaco and

Krackjack and confectionery brands, such as, Melody, Poppins, Mangobite and Kismi,

enjoy a strong imagery and appeal amongst consumers.

Be it a big city or a remote village of India, the Parle name symbolizes quality, health and

great taste! And yet, we know that this reputation has been built, by constantly innovating

and catering to new tastes. This can be seen by the success of new brands, such as, Hide

& Seek, or the single twist wrapping of Mango bite.

In this way, by concentrating on consumer tastes and preferences and emphasizingResearch & Development, the Parle brand grows from strength to strength.

THE QUALITY COMMITMENT


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Parle Products has one factory at Mumbai that manufactures biscuits & confectioneries

while another factory at Bahadurgarh, in Haryana manufactures biscuits. Apart from this,

Parle has manufacturing facilities at Neemrana, in Rajasthan and at Bangalore in

Karnataka. The factories at Bahadurgarh and Neemrana are the largest such

manufacturing facilites in India. Parle Products also has 14 manufacturing units for

biscuits & 5 manufacturing units for confectioneries, on contract.

All these factories are located at strategic locations, so as to ensure a constant output &

easy distribution. Each factory has state-of-the-art machinery with automatic printing &

packaging facilities.

All Parle products are manufactured under the most hygienic conditions. Great care is

exercised in the selection & quality control of raw materials, packaging materials & rigid

quality standards are ensured at every stage of the manufacturing process. Every batch of

biscuits & confectioneries are thoroughly checked by expert staff, using the most modernequipment.

THE MARKETING STRENGTH


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The extensive distribution network, built over the years, is a major strength for ParleProducts. Parle biscuits & sweets are available to consumers, even in the most remote

places and in the smallest ofvillages with a population of just 500.

Parle has nearly 1,500 wholesalers, catering to 4,25,000 retail outlets directly or

indirectly. A two hundred strong dedicated field force services these wholesalers &

retailers. Additionally, there are 31 depots and C&F agents supplying goods to the wide

distribution network.

The Parle marketing philosophy emphasizes catering to the masses. They constantly

endeavour at designing products that provide nutrition & fun to the common man. Most

Parle offerings are in the low & mid-range price segments. This is based on their

understanding of the Indian consumer psyche. The value-for-money positioning helpsgenerate large sales volumes for the products.

However, Parle Products also manufactures a variety of premium products for the up-

market, urban consumers. And in this way, caters a range of products to a variety of

consumers.


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THE CUSTOMER CONFIDENCE

The Parle name conjures up fond memories across the length and breadth of the country.

After all, since 1929, the people of India have been growing up on Parle biscuits &

sweets.

Today, the Parle brands have found their way into the hearts and homes of people all over

India & abroad. Parle Biscuits and confectioneries, continue to spread happiness & joy

among people of all ages.

The consumer is the focus of all activities at Parle. Maximizing value to consumers and

forging enduring customer relationships are the core endeavours at Parle.

Their efforts are driven towards maximizing customer satisfaction and this is in synergy

with their quality pledge. " Parle Products Limited will strive toprovide consistently nutritious & quality food products tomeet consumers' satisfaction by using quality materials andby adopting appropriate processes. To facilitate the above wewill strive to continuously train our employees and to providethem an open and participative environment."


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PARLE G - THE EVOLUTION !!!

Parle-Ghas been a strong household name across India. The great taste, high nutrition,

and the international quality, makes Parle-G a winner. No wonder, it's the undisputed

leader in the biscuit category for decades. Parle-G is consumed by people of all ages,

from the rich to the poor, living in cities & in villages. While some have it for breakfast,

for others it is a complete wholesome meal. 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.

Because of this,Parle-G is the world's largest selling brand of biscuits.

Launched in the year 1939, it was one of the first brands of Parle Products. It was called

Parle Gluco Biscuits mainly to cue that it was a glucose biscuit. It was manufactured atthe Mumbai factory, Vile Parle and sold in units of half and quarter pound packs.

The incredible demand led Parle to introduce the brand in special branded packs and in

larger festive tin packs. By the year 1949, Parle Gluco biscuits were available not just in

Mumbai but also across the state. It was also sold in parts of North India. By the early

50s, over 150 tones of biscuits were produced in the Mumbai factory. Looking at the

success of Parle-G, a lot of other me-too brands were introduced inthe market. And these

brands had names that were similar to Parle Gluco Biscuits so that if not by anything else,

the consumer would err in picking thebrand. This forced Parle to change the name fromParle Gluco Biscuits to Parle-G.

Originally packed in the wax paper pack, today it is available in a contemporary,

premium BOPP packwith attractive side fins. The new airtight pack helps to keep the

biscuits fresh and tastier for a longer period.

Parle-G was the only biscuit brand that was always in short supply. It was heading

towards becoming an all-time great brand of biscuit. Parle-G started being advertised in

the 80's. It was advertised mainly through press ads. The communication spoke about the

basic benefits of energy and nutrition. In 1989, Parle-G released its Dadaji commercial,which went on to become one of the most popular commercials for Parle-G. The

commercial was run for a period of 6 years.

Parle-G grew bigger by the minute. Be it the packs sold, the areas covered or the number

of consumers. It became a part of the daily lives of many Indians. It wasn't a biscuit any

more. It had become an icon. The next level of communication associated the brand with
http://newwindow1%28%27parle-gspecial.html%27%2C%27name%27%2C%27365%27%2C%27455%27%2C%27no%27%2C0%29/http://newwindow1%28%27parle-gadd.html%27%2C%27name%27%2C%27610%27%2C%27500%27%2C%27yes%27%2C0%29/http://xopenwindow%28%27parleg-premium1.html%27%29/http://www.parleproducts.com/images/PARLE-GDADAJI.rmhttp://newwindow1%28%27parle-gspecial.html%27%2C%27name%27%2C%27365%27%2C%27455%27%2C%27no%27%2C0%29/http://newwindow1%28%27parle-gadd.html%27%2C%27name%27%2C%27610%27%2C%27500%27%2C%27yes%27%2C0%29/http://xopenwindow%28%27parleg-premium1.html%27%29/http://www.parleproducts.com/images/PARLE-GDADAJI.rm


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thepositive values of life like honesty, sharing and caring.

In the year 1997, Parle-G sponsored the tele-serial of the Indian superhero, Shaktimaan

that went on to become a huge success. The personality of the superhero matched the

overall superb benefits of the brand. Parle extended this association with Shaktimaan and

gave away a lot of merchandise of Shaktimaan, which was supported by POS and press

communication. The children just could not get enough of Parle-G and Shaktimaan.

In the year 2002, it was decided to bring the brand closer to the child who is a major

consumer. A national level promo - `Parle-G Mera Sapna Sach Hoga' was run for a

period of 6 months. The promo was all about fulfilling the dreams of children. There

were over 5 lakh responses and of that, over 300 dreams were fulfilled.

Dreams that were fulfilled ranged from trips to Disneyland atParis & Singapore; free

ride on a chartered plane; 20scholarships worth Rs 50,000; a special cricket coaching etc.

The year 2002 will go down as a special year in Parle-G's advertising history. A year that

saw the birth ofG-Man - a new ambassador for Parle-G. Not just a hero but also a super-

hero that saves the entire world, especially children from all the evil forces. A campaign

that is not just new to the audiences but one that involves a completely new way of

execution that is loved by children all over the world Animation

To make the brand much more interesting and exciting with children, it was decided to

launch a premium version of Parle-G called Parle-G Magix in the year 2002. Parle-G

Magix is available in two exciting tastes -Cocoh

and

Cashew

. The year 2002 also

witnessed the launch ofParle-G Milk Shakti, which has the nourishing combination of

milk and honey, especially launched for the southern market.

Parle-G continues to climb the stairs of success. Take a look at the global market where

it is being exported. First came the Middle East then USA followed by Africa and then

Australia. An Indian brand, that's exported to almost all parts of the world. After all that's

what you would expect from the Parle-G World's Largest Selling Biscuit.
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IMPORT - EXPORT

The immense popularity of Parle products in India was always a challenge to their

production capacity. Now, using more modern techniques for capacity expansion, we

have begun spreading their wings and are going global.

Parle bisuits and confectionaries are fast gaining acceptance in international markets,

such as, Abu Dhabi, Africa, Dubai, South America and Sri Lanka.

Even the more sophisticated markets like USA & Australia, now relish Parle products.

As part of the efforts towards a larger share of the global market, Parle has initiated the

process of getting ISO 9000 certification. Many Parle Products have also won Gold,

silver and bronze medals at the Monde Selection.

VARIOUS UNIT OF COMPANY


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There are five mother units and thirty one contact manufacturing units in India. The main

difference between mother units and contact units is that mother units produce more thanone product that is PARLE G, MONACO, KRACK JACK, SIXER, HIDE AND SEEK

etc. while contact unit manufacture only PARLE G.

Mother units are as follows.

Mumbai (Maharashtra)

Bhadurdgarh (Haryana)

Neemrana (Rajasthan)

Banglore and Kolkata

IMPORTANT PEOPLE OF THE COMPANY

CHAIRPERSON: MR. VIJAY CHAUVAN

DIRECTOR: MR. ANUP CHAUVAN

EXECUTIVE DIRECTOR: MR. AJAY CHAUVAN

COMMERCIAL MANAGER: MR. AMOL

FACTORY MANAGER: MR. NIVATIA

PRODUCTION MANAGER: MR. RAJESH RAUL

STORE MANAGER: MR. DIXIT

HIERARCHY OF PARLE PRODUCTS

CHAIRPERSON


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EXECUTIVE DIRECTOR

PRODUCTION MANAGER PRODUCTION MANAGERBISCUIT CONFECTIONERY

CHIEF ENGINEER ENGINEER OFFICER

HRD

BISCUIT CONFECTIONERY PRINTING

MANAGER

PERSONEL SUPERVISORS

ADMINISTRATOR CHARGE HAND

EMPLOYES EMPLOYEE

MANUFACTURING PROCESS FLOW CHART

RAW MATERIAL TESTING

MIXING


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MOULDING

BAKING

COOLING

PACKING

PROCESS LAYOUT

STEPHAN STEPHAN

MIXER MIXER

MOULDING OVEN CURVE PLATE

COOLING CONVYER

CURVE PLATE


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STALKING TABLE MULTIPACK

MACHINE

BOX SEALING MACHINE

TAPPING

DEVIRSIONBELT

CONVEYORBELT CONVEYOR BELT

DISPATCH SECTOIN

PROCESS LAYOUT OF PARLE PRODUCTS LTD.

PARLE G are madeat parle products ltd. at vile parle .

First of all the parle products buys RAW MATERIAL from the various suppliers and

stored into the store room. This raw material is then sent to laboratory for testing and

after testing only it is used for manufacturing. The raw material consist of Wheat flour,

Sugar, Partially hydrogenated edible vegetable oils, Invert syrup, Leavening agents (503Baking powder) Milk, solids Salt Emulsifiers (E 322 or E 471 or E 481) and Dough

conditioners (E 223).

Such a mixture of raw material is taken and mixed into STEPHAN MIXTURE, which is

high power mixture machine. Specially made for mixture of dough, from which the

mixture is passed to molder called ROTARY MOULDER. Through that moulder


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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.

From rotary moulder the dough is passed through a 260 feet long OVEN which is

approximately 340* c. In oven there are three stages to be followed

Removal of moisture.

Building the structure of biscuits.

Colourings of biscuits take place.

From oven the hot biscuits are placed on the COOLING CONVYOR, which is 260 feet

long and the biscuits continues to run on it for 5 to 7 minutes so that the biscuits become

cool and all the moisture that biscuits contain gets evaporated. And because of the above

reason the factory has S FLOW LAYOUT in the factory.

The conveyor continues to move to COUNTING UNIT where biscuits are counted and

seen that it is going on properly or not.

The conveyor continues till the biscuits reach the STALKING TABLE at which the

biscuits are packed in very orderly manner.

From cooling conveyor sum biscuits are diverted through AUTO FEEDING

MACHINE to another stalking machine where packing is done.

From stalking table the biscuits are moved on conveyor to MULTI PACK WRAPPING

MACHINE were 16 biscuits are packed into a regular parle g wrapper so that the weight

of 16 biscuits comes up to 100 grams.

Then 24 packets of parle g biscuits are packed into a POLY BAG

And after packing it into poly bag it is sent to SEALING MACHINE where it is sealed,

Then it is sent to CORRUGATE BOX SECTION in which 6 poly bags are placed and

Then the boxes are kept on conveyor and sent to DISPATCH SECTION from were the

biscuits are sent to various places in India and all over the world.


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RAW MATERIAL

Wheat flour

Sugar

Partially hydrogenated edible vegetable oils

Invert syrup

Leavening agents (503 Baking powder)

Milk solids

Salt

Emulsifiers (E 322 or E 471 or E 481) and

Dough conditioners (E 223) and contains added flavours.

The raw material is mixed in certain proportion, to get the best quality of biscuits. All the

ingredients are tested in laboratory so that no low quality of raw material is used in

manufacturing process. The raw material is tested for their acidic value, moisture it

contains, and quality of milk powder.

INVENTORY


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The inventory of the company that is the raw material is of a week. They store such

inventory in store room and then is sent for testing in laboratory and after testing it is sent

for production.

SHIFTS

There is nearly 10,000 employees working in the company and are working in three

shifts.35,000 tones of biscuits are manufactured in a day of one particular product, and

there are such nine product manufactured in the factory.

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 notpacked and sold to the customer but

collected in other tray and sold as broken pieces and sold for less price for cattle feeding.

LOOSE BISCUIT

On the stalking table one to two rows of baked biscuits are kept aside for selling it as

loose biscuits. They are normally assumed to be damaged biscuits but they are not

damaged or broken but company keep such loose packets of biscuits to sell it to the local

people for marginal rate of 33 Rs / kg.


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FOLLWING ARE THE MACHINERY USED IN MANUFACTURING

STEPHEN MIXER

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, cookies and

crackers.

The advantages are compelling:

High volume output results from the short kneading time and fast ingredient charging:

1000 kg/h to 6000 kg/h depending on the model.

Totally unassisted automatic discharge combines with predividing of the dough into

approximately 15 kg. Pieces, is the basis for a fully automatic operation without the need

for any full-time operator.

Dosing of flour, water, yeast, salt, shortening and other nutrients.

In a few seconds, all ingredients are homogeneously mixed. Then, as the dough begins

to develop, the Stephan energy meter control will ensure each dough is finished to the

same development

The Stephan Mixer is most economical with:

No-time dough formula Straight dough Liquid broth (yeast slurry) system


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Flour fermented liquid sponge system.

From batch to batch, the doughs will be consistently uniform: "Process Control"

Compact construction, no building preparation necessary, almost service-free day-to-

day operation.

The direct drive design allows the kneading element to be fastened directly onto motor

shaft. There is no coupling or power transmission.

Easy to clean.

Only solid stainless steel construction.

Quiet operation, less vibration.

Count on a better result. In these competitive times, good kneading is not enough. For a

profitable operation, you need a short process time and an exact control on input energy

which allows you to mix each dough to the same development curve.

A short amortization of the capital investment occurs due to an increase in productivity -

more finished product from same amount of flour - and due to a perception of better

quality in the areas of longer shelf life, "a delicate crumb", softer crumb structure, higher

volume and increased flavor.

The process control is simple and reliable. The processes of ingredient loading, mixing

and dough discharge are controlled by each program. Depending on the ingredient

loading system design, the recipe change needs no change of program. However, if the

dosing system can not be adjusted independently, then a different program can be used

for each recipe. The ingredient loading system should be designed to allow each scaled

ingredient to be weighed during the mixing time of each previous batch. With this pre-

scaling or staging of ingredients, all ingredients are ready to be charged at the same time.

This system design will save time and thereby increase output. This control system would

operate the entire loading, batching, mixing, discharging and dough conveying system.

This would include the logic for accurate scaling of ingredients.

Here's how the Stephan Mixer works.

The operation can be divided into four phases: loading, mixing, kneading and

discharging. After loading the mixer with all ingredients, the mixing process starts.


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ROTARY MOULD COOLING CONVEYOR

ROTARY MOULD

structure in corrosion-proof; anodised aluminum

and Aisi 304 stainless steel

satin stainless steel panelling

swivel wheels and

support feet

trays loader with automatic chain feed feeder roller anodised aluminium

presser roller in White rubber

bronze moulder roller with quick change system

scraper blade in stainless steel

pressure adjustment of rubber roller on moulder

roller

scraper blade adjustment

closed ring outlet belt with tension and centering

adjustment

belt cleaner blade with extractable drawer product outlet with power driven roller

1.00 kW speed variator

COOLING CONVEYOR


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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. Cooling conveyor is made in a modular

construction of 2.5 Meters. long and connected together to form the required length. The

supporting side channels are fabricated from 3mm thick M.S. sheet.

Idle rollers are spaced at 750mm apart on conveying direction and 1700mm on the return

direction. All the idle rollers are of 48mm dia, mounted on 6004 ZZ deep groove ball

bearings with grinding finish and hard chrome plated for hygienic conditions.

During the production practically about the droppings of oil from the cloth due to rubbing

of cloth against tie angles when producing high fat biscuits. To minimise this is replaced

the all tie angles also with idle rollers. This might costs little extra, but you can maintain

hygienic conditions at working area.Drive drums are two no's. of 220mm dia and projections are made on the surface of

drums to minimize slip or covered with friction grip rubber tape. Manual tensioning and

tracking are provided.

You can rely only on feeder table to stack the oil sprayed biscuits which does not require

more travel after oil spraying.

LAMINATOR

Laminators are generally used for production of all kinds of hard biscuits, crackers and

cocktail snacks. With laminator it is possible to create a puffy pastry-like structure, which

is of decisive importance for the quality level and consequently for the sales success.

Laminating of Dough band improves the weight/volume ratio considerably i.e., quantity

increase at same weight.

In this superior functioning machine the dough band received from sheeter of 838mm

width is passed through two shuttles. The dough sheet is cut into pieces by a knife for a

length of 1000mm (39") and these pieces are laid on bottom shuttle by top shuttle. This

bottom shuttle layers the pieces on first conveyor unit of 1000mm (39") wide production

line very carefully. The first conveyor unit feeds to the first gauge roll unit. No. of layers

can be controlled by the speed of first conveyor unit or increasing the speed of sheeting

unit and laminator by A.C. variable frequency drive.


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BISCUIT BAKING OVEN

Construction: The oven body consists of steel steam tight tunnel with equally dividedzones of the radiators. Stainless steel expansion joints are provided between these zones

in order to eliminate the expansion of the oven section. 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. The fully automatic imported burner shall be fitted to the

chamber and the temperature shall be controlled by automatic temperature controller on

the control panel.Insulation:

The complete oven will be covered with 10" thick mineral wool insulation from top,

bottom and the sides. The bottom portion of the oven at the sides will be covered with

CRC sheets for the conveyor protection and to avoid heat loss.

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 bakingchamber. 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 fabricated from M.S. & S.S. and will be well balanced to

avoid vibration and will give noise free operation in high speeds

ROTARY CUTTER

The single head rotary cutter prints fine design on a continuously fed dough sheet and

also cuts out the individual dough piece.


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The unit powered by 1.5KW helical geared motor and speed controlled by AC frequency

controller. Drive is given to cutting roller only to accommodate different sizes of die's in

this machine.

Rubber lined anvil roller is adjustable in height so that pressure can be controlled at both

sides in parallel or independently. The anvil roll is being driven by friction of the cutting

web, which is independently powered by its own separate drive. For safety reasons the

cutting roll is provided with guard, removal of which stops the motor.

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.

SUGAR GRINDER

Turbulence System and Steam Extraction:

APPLICATION: The machine is used to granule (crystal) sugar to make it in powder

form for using in biscuit recipe.

DESIGN: Hammer Mill type, body of the machine is fitted on a sheet metal

box/container/receiver with one air exhaust balloon. The driving motor is fitted on the top

of the box. In case of auto feeding a bucket elevator is fitted at one end of the box.

OUTPUT: 10 Kg/min. (icing sugar)

FEEDING: Automatic

POWER LOAD: 5 HP for grinder, 1 HP for auto feeder with built-in control panel

MULTIPACK WRAPPING MACHINE


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This machine helps in wrapping the biscuits on the particular wrapper fixed on the roller

of the machine. The wrapper is feed into the machine and the sealing of the wrapper is

done by four heater roller, which is fitted on the machine. This heater roller heat up the

plastic and seals the packet. And at the same time the jaw cutter cut the packet on the

cutting edge marked i.e. as per the grams of the packet which is feed in the automatic

machine (100 120, 120 150, 150 -170, 170 - 190). The packets coming out from the

wrapping machine in a minute is programmed in computer and can be changed as per the

need.

POLY BAGS

Poly bags contain 24 packets of parle g biscuits in one poly bag. There are 4 workers

employed on this section who take care of the work by putting 24 packets of biscuits in

the bag and forwarding it to sealing machine section.

SEALING MACHINE

The sealing machine has heater rod for sealing the poly bag in which 24 packet of biscuitare placed, and it have a conveyer belt on other side so that when the poly bag passes

through the heater and get sealed then it is passed to the tapping machine.

TAPPING MACHINE

Six such poly bags are placed in one such corrugated box and the box is passed through

the tapping machine where are tapped and then sent through a long diversion conveyerbelt. This belt helps to transfer the box to the dispatch section directly. 36 boxes are

arranged on pallet in the dispatch section, from where they are transferred to the various

dealers all over the India and world wide.


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MACHINERY USED IN MAINTENANCE OF MAJOR MACHINERY

Laphe

Drilling machine

Shaper

Miller

Pantograph and many more.

USE OF COST CUTTING MEASURES.

For example:

All the biscuits are manufactured in this factory i.e. In Mumbai one as the load of work

exceeded many factories were set up in other states of India. So the cost of transportation

decreases and more profit is earned.

Another example is of Hide and Seek one of the products of the company, for which

they used to import chocolate chips from Australia but later when it was available in

Chennai so the import was stopped and the cost dropped by a rupee because the duty

which was on the import was high and then another supplier was found in Hyderabad andthe price was again reduced by a rupee which finally ended up at 14 rupees.

parle products ltd new fin. auto saved)

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