PROJECT ON PARLE

BISCUIT MAKING
Presented By Sneha Bhosale
Saket College Of Management
Roll No- 3
 Introduction
 A biscuit  an edible product which we can associate
with since our childhood.

 The FRENCH word bescuit is derived from

the Latin words bis (twice) and coquere (to cook), and,
hence, means "twice-cooked.”This is because biscuits
were originally cooked in a twofold process: first
baked, and then dried out in a slow oven. Hence: 

- “Biscuit in Modern French”

 ABOUT
 The Parle name symbolizes quality, health and great
taste!
 Parle-G has been a strong household name across India.
 The great taste, high nutrition, and the international
quality, makes Parle-G a winner.
 Parle-G is consumed by people of all ages, from the rich
to the poor, living in cities & in villages
 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.
 Further will try to understand the production
process of PARLE G biscuit at the Vile Parle
factory.
 This is the first factory established by the
company which supplies to various
intermediaries across Mumbai.
 Process Layout Of Parle G
RAW MATERIAL MIXING

BAKING MOULDING

COOLING PACKING
 STEP WISE PRODUCTION
PROCESS
 RAW MATERIAL:
1. Wheat Flour,
2. Sugar,
3. Partially Hydrogenated Edible Vegetable Oils,
4. Invert Syrup*,
5. Leavening Agents [ 503 ( ii ), 500 ( ii ) ],
6. Salt,
7. Milk Solids,
8. Emulsifiers [ 322 or 471 & 481 ( i ) ] and
9. Dough Conditioners [ 223 ].

 This raw material is first sent to laboratory for testing

and after testing only it is used for production.
 STEP WISE PRODUCTION
PROCESS
 STEPHAN MIXTURE
- 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 mixture of raw material is taken and mixed
into STEPHAN MIXTURE, which is high power
mixture machine.
- The operation can be divided into four phases: loading,
mixing, kneading and discharging. After loading the mixer
with all ingredients, the mixing process starts.
 STEP WISE PRODUCTION
PROCESS
 ROTARY MOULDER:
Specially made for mixture of dough, from which
the mixture is passed to molder called ROTARY
MOULDER. Through that moulder
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.
PICTURE OF ROTRAY MOULDER
 STEP WISE PRODUCTION PROCESS
 BISCUIT BAKING OVEN

Construction: The oven body consists of steel steam tight tunnel

with equally divided zones of the radiators. 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.
Insulation:
The complete oven will be covered with 10" thick mineral wool
insulation from top, bottom and the sides.
 STEP WISE PRODUCTION PROCESS
 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 baking chamber. 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 well balanced to avoid vibration and
will give noise free operation in high speeds.
BISCUIT BAKING OVEN
STEP WISE PRODUCTION PROCESS
 COOLING CONVEYOR
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.
STEP WISE PRODUCTION PROCESS
 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
STEP WISE PRODUCTION PROCESS
 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 not packed and sold
to the customer but collected in other tray and
sold as broken pieces and sold for less price for
cattle feeding.
 THE 2nd GENERATION
ENTREPRENEURS OF PARLE
Schauna Chauhan-CEO, Parle
AGRO
She is the eldest of the Chauhan
siblings. Schauna, who in many ways
was groomed for the top post,
returned from business school, and
joined the company in 1999. By 2002,
she was running Parle Agro, even as
her father, Prakash Chauhan still
remains the chairman. …
 THE 2nd GENERATION
ENTREPRENEURS OF PARLE
Alisha Chauhan- DIRECTOR,
PARLE AGRO & FOUNDER,
V3 FITNESS COMMUNE
She has made passion a business by
opening a chain of health and fitness
centers branded V3. She has diversified
Parle Agro’s business by entering the
fitness segment.
 THE 2nd GENERATION
ENTREPRENEURS OF PARLE
Nadia Chauhan-DIRECTOR, PARLE AGRO
When normal 11 year olds were dealing
with the drudgery of school and
homework, she attended marketing
meetings. In 2002, Nadia, joined Parle
Agro officially. She oversees product
development, marketing, sales and
distribution for all the brands and
also leads new business ventures.…