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Project on: Parle Glucose (parle G) Parle products Submitted by: Kunal R. Doctor.
Email : email@example.com, firstname.lastname@example.org
Class: Fybms Division: A Roll. no.: 14
Submitted to: Prof. Parasuram
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 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 PEOPLE’S 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
Parle Glucose Biscuits .
the Parle brand name grew in strength with this diversification. to manufacture sweets and toffees. when Parle began production in 1939. Parle has grown to become a multi-million US Dollar company. the shortage of wheat in those days. by adhering to high quality and improvising from time to time. enjoy a strong imagery and appeal amongst consumers. Parle enjoys a 40% share of the total biscuit market and a 15% share of the total confectionary market. A decade later. such as. this company called Parle Products. in 1939. are market leaders in their category and have won acclaim at the Monde Selection. Parle Products began manufacturing biscuits. when the British ruled India. during the Second World War. Poppins. Mangobite and Kismi. Apart from Glucose and Monaco biscuits. Parle-G. Parle Glucose and Parle Monaco were the first brands of biscuits to be introduced. Parle did offer a wide variety of brands. THE STRENGTH OF THE BRAND Over the years. Having already established a reputation for quality. The year was 1929 and the market was dominated by famous international brands that were imported freely. there's no dearth of ingredients and the demand for more premium brands is on the rise. Many of the Parle products . However. That's why. which later went on to become leading names for great taste and quality. since 1971. Melody. they now have a wide range of biscuits and mouthwatering confectionaries to offer. so that people could enjoy the price benefits. such as. Apart from this. in addition to sweets and toffees. survived and succeeded. in India. all domestic biscuit production was diverted to assist the Indian soldiers in India and the Far East.biscuits or confectionaries. . made Parle decide to concentrate on the more popular brands.INTRODUCTION A long time ago. Today. The Parle Biscuit brands. HOW PARLE FOUGHT TO MAKE BISCUIT AFFORDABLE TO ALL Biscuits were very much a luxury food in India. Thankfully today. a small factory was set up in the suburbs of Mumbai city. Despite the odds and unequal competition. Monaco and Krackjack and confectionery brands.
The factories at Bahadurgarh and Neemrana are the largest such manufacturing facilites in India. on contract. the Parle name symbolizes quality. All these factories are located at strategic locations. in Rajasthan and at Bangalore in Karnataka. Parle Products also has 14 manufacturing units for biscuits & 5 manufacturing units for confectioneries. Parle has manufacturing facilities at Neemrana. In this way. even in the most remote places and in the smallest of villages with a population of just 500. there are 31 depots and C&F agents supplying goods to the wide distribution network. A two hundred strong dedicated field force services these wholesalers & retailers. using the most modern equipment. Hide & Seek. . Additionally. the Parle brand grows from strength to strength. THE QUALITY COMMITMENT Parle Products has one factory at Mumbai that manufactures biscuits & confectioneries while another factory at Bahadurgarh.000 retail outlets directly or indirectly. All Parle products are manufactured under the most hygienic conditions. we know that this reputation has been built. by constantly innovating and catering to new tastes. in Haryana manufactures biscuits. health and great taste! And yet. catering to 4. 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. This can be seen by the success of new brands.25. Every batch of biscuits & confectioneries are thoroughly checked by expert staff. THE MARKETING STRENGTH The extensive distribution network. such as. Each factory has state-of-the-art machinery with automatic printing & packaging facilities.Be it a big city or a remote village of India. Parle biscuits & sweets are available to consumers.500 wholesalers. Apart from this. by concentrating on consumer tastes and preferences and emphasizing Research & Development. is a major strength for Parle Products. or the single twist wrapping of Mango bite. so as to ensure a constant output & easy distribution. Parle has nearly 1. built over the years.
They constantly endeavour at designing products that provide nutrition & fun to the common man. continue to spread happiness & joy among people of all ages. The consumer is the focus of all activities at Parle. After all. urban consumers. The value-for-money positioning helps generate large sales volumes for the products. since 1929. Most Parle offerings are in the low & mid-range price segments. Parle Products also manufactures a variety of premium products for the upmarket. Their efforts are driven towards maximizing customer satisfaction and this is in synergy with their quality pledge. Parle Biscuits and confectioneries. the people of India have been growing up on Parle biscuits & sweets. To facilitate the above we will strive to continuously train our employees and to provide them an open and participative environment. THE CUSTOMER CONFIDENCE The Parle name conjures up fond memories across the length and breadth of the country. Maximizing value to consumers and forging enduring customer relationships are the core endeavours at Parle. This is based on their understanding of the Indian consumer psyche." . And in this way. the Parle brands have found their way into the hearts and homes of people all over India & abroad. Today.The Parle marketing philosophy emphasizes catering to the masses. However. caters a range of products to a variety of consumers. " Parle Products Limited will strive to provide consistently nutritious & quality food products to meet consumers' satisfaction by using quality materials and by adopting appropriate processes.
While some have it for breakfast. makes Parle-G a winner. In 1989. Parle-G released its Dadaji commercial. Parle-G is the world's largest selling brand of biscuits. No wonder. Launched in the year 1939. Because of this. from the rich to the poor. It was called Parle Gluco Biscuits mainly to cue that it was a glucose biscuit. Parle Gluco biscuits were available not just in Mumbai but also across the state. Originally packed in the wax paper pack. it was one of the first brands of Parle Products. By the year 1949. over 150 tones of biscuits were produced in the Mumbai factory. . The incredible demand led Parle to introduce the brand in special branded packs and in larger festive tin packs. Parle-G grew bigger by the minute. today it is available in a contemporary. The great taste. It became a part of the daily lives of many Indians. This forced Parle to change the name from Parle Gluco Biscuits to Parle-G. Vile Parle and sold in units of half and quarter pound packs. it's the undisputed leader in the biscuit category for decades. It had become an icon. Parle-G is consumed by people of all ages.THE EVOLUTION !!! Parle-G has been a strong household name across India. And these brands had names that were similar to Parle Gluco Biscuits so that if not by anything else. It was manufactured at the Mumbai factory. the consumer would err in picking the brand. It was advertised mainly through press ads. Looking at the success of Parle-G. for others it is a complete wholesome meal. 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. and the international quality. a lot of other me-too brands were introduced in the market. The communication spoke about the basic benefits of energy and nutrition. premium BOPP pack with attractive side fins. the areas covered or the number of consumers. The next level of communication associated the brand with the positive values of life like honesty.PARLE G . Be it the packs sold. It wasn't a biscuit any more. By the early 50s. For some it's the best accompaniment for chai. living in cities & in villages. which went on to become one of the most popular commercials for Parle-G. It was heading towards becoming an all-time great brand of biscuit. It was also sold in parts of North India. The commercial was run for a period of 6 years. Parle-G started being advertised in the 80's. while for some it's a way of getting charged whenever they are low on energy. sharing and caring. high nutrition.
A year that saw the birth of G-Man . 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.In the year 1997. Parle-G continues to climb the stairs of success. which was supported by POS and press communication. over 300 dreams were fulfilled. Parle extended this association with Shaktimaan and gave away a lot of merchandise of Shaktimaan. Dreams that were fulfilled ranged from trips to Disneyland at Paris & Singapore. which has the nourishing combination of milk and honey. A national level promo . There were over 5 lakh responses and of that.a new ambassador for Parle-G. The year 2002 also witnessed the launch of Parle-G Milk Shakti. we have begun spreading their wings and are going global. IMPORT . After all that's what you would expect from the Parle-G World's Largest Selling Biscuit. Now. Parle-G sponsored the tele-serial of the Indian superhero. The children just could not get enough of Parle-G and Shaktimaan. that's exported to almost all parts of the world. First came the Middle East then USA followed by Africa and then Australia. it was decided to launch a premium version of Parle-G called Parle-G Magix in the year 2002. especially children from all the evil forces. a special cricket coaching etc. especially launched for the southern market.EXPORT The immense popularity of Parle products in India was always a challenge to their production capacity. it was decided to bring the brand closer to the child who is a major consumer. The year 2002 will go down as a special year in Parle-G's advertising history. An Indian brand. The promo was all about fulfilling the dreams of children. free ride on a chartered plane. 20 scholarships worth Rs 50. Not just a hero but also a superhero that saves the entire world.‘Cocoh’ and ‘Cashew’. The personality of the superhero matched the overall superb benefits of the brand.`Parle-G Mera Sapna Sach Hoga' was run for a period of 6 months. Parle bisuits and confectionaries are fast gaining acceptance in international markets. Shaktimaan that went on to become a huge success. Parle-G Magix is available in two exciting tastes . . In the year 2002. using more modern techniques for capacity expansion.000. Take a look at the global market where it is being exported.
Mother units are as follows. while contact unit manufacture only PARLE G. VARIOUS UNIT OF COMPANY There are five mother units and thirty one contact manufacturing units in India. Parle has initiated the process of getting ISO 9000 certification. Dubai. MONACO. Even the more sophisticated markets like USA & Australia. AMOL MR. AJAY CHAUVAN MR. The main difference between mother units and contact units is that mother units produce more than one product that is PARLE G. silver and bronze medals at the Monde Selection. As part of the efforts towards a larger share of the global market. Many Parle Products have also won Gold. now relish Parle products. VIJAY CHAUVAN MR. RAJESH RAUL MR. KRACK JACK. Mumbai (Maharashtra) Bhadurdgarh (Haryana) Neemrana (Rajasthan) Banglore and Kolkata IMPORTANT PEOPLE OF THE COMPANY CHAIRPERSON: DIRECTOR: EXECUTIVE DIRECTOR: COMMERCIAL MANAGER: FACTORY MANAGER: PRODUCTION MANAGER: STORE MANAGER: MR. SIXER. DIXIT HIERARCHY OF PARLE PRODUCTS . HIDE AND SEEK etc. Africa. Abu Dhabi. South America and Sri Lanka. NIVATIA MR. ANUP CHAUVAN MR.such as.
CHAIRPERSON EXECUTIVE DIRECTOR PRODUCTION MANAGER PRODUCTIONMANAGER BISCUIT CONFECTIONERY CHIEF ENGINEER HRD BISCUIT MANAGER PERSONEL ADMINISTRATOR EMPLOYES ENGINEER OFFICER CONFECTIONERY PRINTING SUPERVISORS CHARGE HAND EMPLOYEE MANUFACTURING PROCESS FLOW CHART RAW MATERIAL TESTING .
MIXING MOULDING BAKING COOLING PACKING PROCESS LAYOUT STEPHAN MIXER STEPHAN MIXER MOULDING OVEN CURVE PLATE .
which is high power mixture machine. at vile parle . Through that moulder . 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. solids Salt Emulsifiers (E 322 or E 471 or E 481) and Dough conditioners (E 223). First of all the parle products buys RAW MATERIAL from the various suppliers and stored into the store room. Such a mixture of raw material is taken and mixed into STEPHAN MIXTURE. Invert syrup. from which the mixture is passed to molder called ROTARY MOULDER. Partially hydrogenated edible vegetable oils.COOLING CONVYER CURVE PLATE STALKING TABLE MULTIPACK MACHINE BOX TAPPING DEVIRSION BELT CONVEYOR BELT SEALING MACHINE CONVEYOR BELT DISPATCH SECTOIN PROCESS LAYOUT OF PARLE PRODUCTS LTD. PARLE G are made at parle products ltd. Specially made for mixture of dough. Leavening agents (503 Baking powder) Milk.
The conveyor continues till the biscuits reach the STALKING TABLE at which the biscuits are packed in very orderly manner.000 come out in a minute. From rotary moulder the dough is passed through a 260 feet long OVEN which is approximately 340* c. Building the structure of biscuits. 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. 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. From cooling conveyor sum biscuits are diverted through AUTO FEEDING MACHINE to another stalking machine where packing is done. Colourings of biscuits take place. From oven the hot biscuits are placed on the COOLING CONVYOR. In oven there are three stages to be followed • • • Removal of moisture. 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. Moulder had 260 cups fitted in it which gives shape to the biscuits and an impression embossed on it of parle-g.approximately 10. 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.
moisture it contains. . 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. and quality of milk powder.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. to get the best quality of biscuits. The raw material is mixed in certain proportion.
WASTAGES There are two type of wastage in factory. . First is the waste materials fallen on ground.INVENTORY The inventory of the company that is the raw material is of a week. Second types of waste are the biscuit collected in tray of the multi-pack wrapping machine. Such waste material is of 1% which is marginal and acceptable which goes into total waste. 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. 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. LOOSE BISCUIT On the stalking table one to two rows of baked biscuits are kept aside for selling it as loose biscuits.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. SHIFTS There is nearly 10. They store such inventory in store room and then is sent for testing in laboratory and after testing it is sent for production.
Totally unassisted automatic discharge combines with predividing of the dough into approximately 15 kg. yeast. Then. In a few seconds. salt. 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 . rolls. 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. cake. as the dough begins to develop.FOLLWING ARE THE MACHINERY USED IN MANUFACTURING STEPHEN MIXER The Stephan TK Mixer is an ideal component to fully automatically feed the downstream make-up equipment for biscuits. Pieces. buns. sweet goods. all ingredients are homogeneously mixed. is the basis for a fully automatic operation without the need for any full-time operator. Dosing of flour. bread. water. cookies and crackers. shortening and other nutrients.
With this prescaling or staging of ingredients. almost service-free day-today operation. A short amortization of the capital investment occurs due to an increase in productivity more finished product from same amount of flour . mixing. produces a very homogeneous mix. The ingredient loading system should be designed to allow each scaled ingredient to be weighed during the mixing time of each previous batch. less vibration. mixing and dough discharge are controlled by each program. The operation can be divided into four phases: loading. For a profitable operation. Only solid stainless steel construction. From batch to batch. no building preparation necessary. The processes of ingredient loading. The combination of the mixing tool allows for the . combined with the mixing baffle. the mixing process starts. the recipe change needs no change of program. the doughs will be consistently uniform: "Process Control" Compact construction. After loading the mixer with all ingredients. This system design will save time and thereby increase output. kneading and discharging. Quiet operation. This would include the logic for accurate scaling of ingredients.and due to a perception of better quality in the areas of longer shelf life. This control system would operate the entire loading. softer crumb structure. good kneading is not enough. then a different program can be used for each recipe. 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. The unique shape of the mixing/kneading tool. "a delicate crumb". all ingredients are ready to be charged at the same time.Flour fermented liquid sponge system. higher volume and increased flavor. batching. In these competitive times. Easy to clean. if the dosing system can not be adjusted independently. Count on a better result. There is no coupling or power transmission. The direct drive design allows the kneading element to be fastened directly onto motor shaft. However. mixing. discharging and dough conveying system. Depending on the ingredient loading system design. The process control is simple and reliable. Here's how the Stephan Mixer works.
Automatic make-up equipment is fed totally automatically by the Stephan Mixer. Biscuits and rolls will have bigger volumes. more uniform texture and a more tender and delicate crumb. Stephan Mixers are powerful and versatile. Using a special attachment. all of the above described products can be produced.5-3% depending on the type of dough. a higher yield is possible in the range of 1. the Stephan Mixer can knead the dough’s under a vacuum. STEPHAN MIXER ROTARY MOULD COOLING CONVEYOR . Due to this intensive hydration.optimum hydration of the flour. The Stephan Mixer is also used efficiently in the cookie and cracker industry for products such as: Biscuits Bread sticks Soda crackers Rotary cookies Wire-cut cookies With only two different mixing and kneading tools. This complete development leads to a delicate crumb and an extremely machine able dough. if it is desired to have a super fine pore structure like American or English white pan bread. Quality improvement and automatic batching are the main advantages of the Stephan Mixer.
00 kW speed variator 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. 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. The total travel of .ROTARY MOULD • • • • • • • • • • • • • • structure in corrosion-proof.
As per need specifications it need the travel of 150 ft. Drive drums are two no's..S.C. but you can maintain hygienic conditions at working area. The first conveyor unit feeds to the first gauge roll unit. sheet. No. To minimise this is replaced the all tie angles also with idle rollers.5 times the oven length. mounted on 6004 ZZ deep groove ball bearings with grinding finish and hard chrome plated for hygienic conditions. Cooling conveyor is made in a modular construction of 2. for effecting cooling. 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. You can rely only on feeder table to stack the oil sprayed biscuits which does not require more travel after oil spraying. variable frequency drive. 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. long and connected together to form the required length. Manual tensioning and tracking are provided. 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. Laminating of Dough band improves the weight/volume ratio considerably i. All the idle rollers are of 48mm dia. Idle rollers are spaced at 750mm apart on conveying direction and 1700mm on the return direction. of layers can be controlled by the speed of first conveyor unit or increasing the speed of sheeting unit and laminator by A.e.5 Meters. This bottom shuttle layers the pieces on first conveyor unit of 1000mm (39") wide production line very carefully. crackers and cocktail snacks. The supporting side channels are fabricated from 3mm thick M. This might costs little extra.the cooling conveyor is 1. In this superior functioning machine the dough band received from sheeter of 838mm width is passed through two shuttles. LAMINATOR Laminators are generally used for production of all kinds of hard biscuits. quantity increase at same weight. . of 220mm dia and projections are made on the surface of drums to minimize slip or covered with friction grip rubber tape.
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. The unit powered by 1.5KW helical geared motor and speed controlled by AC frequency controller. The recirculation heating gases of these radiators can be controlled for each zone separately. 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. The inspection doors are provided for inspection of the baking goods during the process. The bottom portion of the oven at the sides will be covered with CRC sheets for the conveyor protection and to avoid heat loss. And it is 260 feet long. & S. The closed recirculation system is having slight vacuum so that combustion gases can not enter into the baking chamber. Insulation: The complete oven will be covered with 10" thick mineral wool insulation from top. bottom and the sides.S. Firing Chambers: The complete chamber are insulated with minerwoll filled from outside to conserve heat and increase efficiency. Stainless steel expansion joints are provided between these zones in order to eliminate the expansion of the oven section. 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 fully automatic imported burner shall be fitted to the chamber and the temperature shall be controlled by automatic temperature controller on the control panel. Drive is given to cutting roller only to accommodate different sizes of die's in .BISCUIT BAKING OVEN Construction: The oven body consists of steel steam tight tunnel with equally divided zones of the radiators.S. Fans: All the circulating fans are fabricated from M.
COUNTING UNIT The counting unit counts and see that the biscuit making process is going fine or not.e. (icing sugar) FEEDING: Automatic POWER LOAD: 5 HP for grinder. program is set as per the grams required. In case of auto feeding a bucket elevator is fitted at one end of the box. as per the program set in the machine. The anvil roll is being driven by friction of the cutting web. The driving motor is fitted on the top of the box. For safety reasons the cutting roll is provided with guard. 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. The wrapper is feed into the machine and the sealing of the wrapper is . i. which is independently powered by its own separate drive. Generally 16 biscuits are taken by the counting unit so that it leads to 100 grams. 1 HP for auto feeder with built-in control panel MULTIPACK WRAPPING MACHINE This machine helps in wrapping the biscuits on the particular wrapper fixed on the roller of the machine. Rubber lined anvil roller is adjustable in height so that pressure can be controlled at both sides in parallel or independently. DESIGN: Hammer Mill type. body of the machine is fitted on a sheet metal box/container/receiver with one air exhaust balloon. OUTPUT: 10 Kg/min. removal of which stops the motor.this machine.
190). POLY BAGS Poly bags contain 24 packets of parle g biscuits in one poly bag. The packets coming out from the wrapping machine in a minute is programmed in computer and can be changed as per the need. 36 boxes are arranged on pallet in the dispatch section. as per the grams of the packet which is feed in the automatic machine (100 – 120.e. which is fitted on the machine. This heater roller heat up the plastic and seals the packet. 120 – 150.done by four heater roller. This belt helps to transfer the box to the dispatch section directly. from where they are transferred to the various dealers all over the India and world wide. 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. MACHINERY USED IN MAINTENANCE OF MAJOR MACHINERY . 170 . And at the same time the jaw cutter cut the packet on the cutting edge marked i. 150 -170. 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. 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 conveyer belt. SEALING MACHINE The sealing machine has heater rod for sealing the poly bag in which 24 packet of biscuit are placed.
USE OF COST CUTTING MEASURES. 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 and the price was again reduced by a rupee which finally ended up at 14 rupees. So the cost of transportation decreases and more profit is earned. . For example: All the biscuits are manufactured in this factory i.e. Another example is of “Hide and Seek” one of the products of the company. In Mumbai one as the load of work exceeded many factories were set up in other states of India.Laphe Drilling machine Shaper Miller Pantograph and many more.