2. INTRODUCTION
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 the remotest villages of India.
It has 70% market share in India.
The brand is estimated to be worth over Rs. 2,100 crore (Rs 21
billion ).
More than 1600 Whole sellers an 1.5 Million retail outlets
3. HISTORY
In 1929 a small company by the name of Parle products emerged in
British dominated India. . In 1947, when India became independent, the
company launched an ad campaign, showcasing its Gluco. biscuits as an
Indian alternative to the British biscuits.
In the 1950s the Hindu undivided Chauhan family manufactured
beverages, water, confectionery, biscuits, etc.
Under its registered brand name Parle.
Over the years, the group split into three different companies – Parle
Products, Parle Bisleri and Parle Agro.
Currently, all three are separate companies with separate ownership
and management.
The Goal was to cheer to children and adults.
7. WHEAT FLOUR
• Types of wheat flour:- strong flour & weak flour.
• Strong flour mainly used in bread making and fermented biscuits
such as crackers.
• Soft wheat flour with low Protien content is used for all biscuits,
cookies.
• It contain protein 8.5-10.5%.
• It contain gluten which is a viscoelastic Protien mass. It is a mixture
of GLIADIN & GLUTENIN which is responsible for the
rheological properties of dough.
• Gliadin behaves mainly as viscous liquid when hydrated and
confers extensibility and allow the dough to rise during
fermentation.
8. TESTING OFWHEAT FLOUR
• Moisture content : range 11-13% , self life of flour.
• Total ash content : 1% max , significance for milling
• Acid insoluble ash :0.1%,indicate silica contamination
• Gluten content: range 8.5-10.5%,selection of flour
• W.A.P.: range 55-60%,quality of protein and starch
• Sedimentation value: 19-23ml,swelling capacity, quality of
protein.
• Alcoholic acidity: 0.065%max,presence of acidic organic
materials
• pH of flour: 6 approx
• Sieve test
9. SUGAR
• Imparts in browning reaction during baking, which
causes surface colouration.
• Imparts taste in biscuit.
• Flavour enhancer in biscuit.
• Imparts structure and hardness in biscuits.
• As a nutrient in fermentation.
• As a decoration on the surface of biscuits.
Test:- retention value of sugar. (40-50%)
10. INVERT SYRUP
• Used in gluco. biscuit to provide glucose and fructose.
• Sweeter than sucrose and retain the moisture.
• Are less prone to crystallization.
• Get Inverson of sucrose upto 80%.
TESTS:-
• BRIX- 80 approx
• pH - 2.7-3.5
11. SUCROSE CONVERSION
PROCESS
• By hydrolysis sucrose convert 80% in glucose.
• Sugar(100kg) and water(33kg) is boiled to 102 ℃ than add
120 gm citric acid and heat to 116 ℃ to get 80% glucose.
So we call it parle G biscuit G means Glucose not G for
genius.
12. R.B.D. PALM OIL
• Refined, Bleached, and Deodorised crude palm oil.
• It has high beta-carotene content.
• High oxidative stability.
• Lower cost.
• High concentration of saturated fat, specifically
Palmitic Acid.
• Reasonable replacement of trans fat.
• Important role in creaming.
13. TESTING OF R.B.D. PALM OIL
• FFA Content:-The free fatty acids content of fat is
essentially measure of the amount of hydrolysis that has
occurred since hydrolysis and oxidation of reaction leading
to detectible rancidity.
range:-0.05-0.1%
• Peroxide value:-The peroxide value is defined as the
amount of peroxide oxygen per 1 kilogram of fat or oil.
Range:-0.7-1.25 m eq.
• Iodine value:-The iodine value of an oil is define as the
weight of iodine observed by 100 parts by weight of sample.
range:-47-56
• Melting point:- 35-37 0C.
14. SKIMMED MILK POWDER
• Contains less fat than whole milk powder.
• Strong flavour.
• Imparts in mallard reaction.
• Aids in colouring.
• Textural improvement.
TESTS:-
• Moisture content.
• Protein content
• Ash content.
• Acidity
• Adulteration-sucrose,starch.
15. FINAMUL-DL
• To stabilize mixtures of two immiscible liquids.
• It is not soluble in water but dissolve in warm oil.
• Surface active agent.
• It aids the dispersion of the fat in semi-sweet dough.
• Improves emulsification during cream up in short dough.
16. SODIUM METABI-SULPHATE
• Used in very small quantities to modify the gluten
quality chemically.
• It behaves as a reducing agent through the liberation
of SO2 gas when in solution.
• It causes the gluten to become more extensible & less
elastic, therefore reduces the shrinkage of dough
pieces as the are baked.
17. SODIUM CARBONATE
Self contained leavening agent.
Puffing activity.
Adjust the acidity of dough and taste of biscuits.
SODIUM BICARBONATE
AMMONIUM BICARBONATE
Leavening agent.
Maintains the stack height of biscuits.
19. STEPS FOR PRODUCTION
Pre Mixing
Creaming
Mixing
Forming
Baking
Cooling
Packaging
20. PREMIXING PROCESS
DRY
• R.B.D
• Invert Syrup
• S.M.P.
• Sugar Powder
• Recycled/broken
• Flavour
• Emulsifier
(Finamul-DL)
WET
• Treated Water
• Soda
• Salt
• Ammonium
Bicarbonate
21. CREAMING PROCESS
At our unit their are three creamer works alternatively.
After premixing dry and wet chemicals are mixed together for 3
minutes i.e. called Mixing.
After creaming it goes to mixing unit.
22. MIXING
In the damper, from one pipe flour is taken and from other pipe
cream comes into it.
Mixing of flour and cream takes place.
Mixing time and dough consistency is maintained.
Dough temperature is regulated.
24. BAKING
Baking is divided in three parts consisting of 2 zones each.
PUFFING(Zone:1-2)- Temperature ranges from 100⁰C to 200ºC.
BAKING(Zone:3-4)- Temperature ranges from 300ºC to 325ºC.
COLOURING(Zone:5-6)- Temperature ranges from 200ºC to 250ºC.
25. CHANGES DURING BAKING
• Evaluation and expansion of gases.
• Coagulation of gluten and gelatinisation of starch.
• Partial dehydration from evaporation of water .
• Development of flavours.
• Change of colour due to caramelization between gluten
protein and reducing sugars as well as other chemical
changes.
• Crust formation from surface dehydration.
• Crust darkening from mallard browning and caramelized
sugar
26. MULTIPACK MACHINE
• IT IS FULLY COMPUTERIZED MACHINE TOM PACK PACKETS
OF DIFFERENT WEIGHTS ACCORDING TO REQUIREMENT.
27. COOLING CONVEYOR
• The hot baked biscuits from oven are conveyed through cooling
conveying belt.
• As biscuit come out from oven have temperature 101 ℃ so we have
to lower the temperature till 45 ℃ for packaging.
• For the perfect cooling conveyor is 1.5 times of oven length.
• It is done for 5-7 minutes so that biscuits become cool and all the
moisture gets evaporated.
30. SEALING MACHINE
• It is used to seal poly
packs of biscuits.
TAPPING MACHINE
• It is used to seal the
cartons
31. CONCLUSION
• Practical part was seen i.e. from procurement of raw material to the
final dispatch.
• Proper process control and quality checks were maintained.
• Protocols were followed in the entire process.
• Allotment of responsibilities and authorities for food safety and
management systems
