PROJECT IN

PRODUCTION PROCESS OF BISCUITS

(BRITANNIA)

SUBMITTED TO: - SUBMITTED BY:-

Dr.Garima J. Chandra Varun Dhaila

Page 1
 Contents

ACKNOWLEDGEMENT ...................................................................................... 3
INTRODUCTION ................................................................................................ 4
 COMPANY OVERVIEW .......................................................................... 4
 COMPANY PROFILE .............................................................................. 5
 BRITANNIA PRODUCTS ......................................................................... 6
 BISCUITS SECTORS ................................................................................ 6
 KIDS NUTRITION ................................................................................ 6
 TREAT OR LUXURY ............................................................................. 8
 SNACKING ....................................................................................... 10
 ADULT HEALTH ................................................................................ 11
 INGREDIENTS USED IN PRODUCTION OF BISCUITS ............................. 12
 BISCUITS MANUFACTURING ............................................................... 15
PREMIXING ............................................................................................. 16
CREAMING .............................................................................................. 18
MIXING ................................................................................................... 19
MOULDING ............................................................................................. 20
BAKING ................................................................................................... 21
PACKAGING ............................................................................................ 22
BIBLIOGRAPHY................................................................................................ 24

Page 2
 ACKNOWLEDGEMENT

A work is never a work of an individual. I owe a sense of gratitude to

the people who have been instrumental in the successful
completion of this project.

I express my profound thanks to Dr.Ritvik Dubey (Director, FCBM

Department) and project guide Dr.Garima J. Chandra for their co-
operation and much needed inspiration in doing this project.

I would also like to express my immense gratitude towards our

institute Amrapali group of institute, which created a platform to
attain knowledge about production process of biscuits in Britannia.

Page 3
 INTRODUCTION
 COMPANY OVERVIEW

The story of one of the India’s favorite brand started in 1892 when a biscuit
company was started in a non- descript house in Kolkata with an initial
investment of rupees 295. The company today we all know as Britannia today.

By 1910, with the advent of electricity, Britannia mechanized its operations,

and in 1921, it became the first company east of the Suez Canal to use
imported gas oven. Britannia business was flourishing. But more important
was Britannia was acquiring a reputation for quality and value. As a result,
during the tragic World War 2, the government reposed its trust in Britannia
by contracting it to supply large quantities of “service biscuits” to the armed
forces.

In 1975, the Britannia biscuit company took over the distribution of biscuits
from Parry’s who till now distributed biscuits in India. In 1978, Indian
shareholding crossed 60%, firmly establishing the Indianness of the firm. In
1983, it crossed Rs.100 crores revenue mark.

In 1977, the company unveiled its new corporate identity –“Eat healthy, think
Better”-and made its first foray into the dairy products market.

In 1979, with effect from 3rd October, the name of the company was changed
from Britannia Biscuits Company limited to Britannia Industries Limited.

In 1999, the “Britannia Khao, World Cup Jao “promotion further notified the
affinity consumers had with the “Brand Britannia’

Britannia stored into the 21st century as one of the India’s biggest brand and
the preeminent food brand of the country. It was equally recognized for its
innovative approach to products and marketing: the Lagan was voted India’s
most successful promotional activity of the year 2001. In 2002, Britannia new
business division formed a joint venture with Fonterra, the second largest
Dairy Company, and Britannia’s New Zealand foods Pvt. limited was born.

Page 4
  COMPANY PROFILE

Registered office of Britannia industries limited is situated in West Bengal.

This company is registered under companies act, 2013.

Britannia Biscuits Company limited was originally incorporated on 21st march,

1918 under Indian companies act under the name “The Britannia Biscuits
Company Limited “under section 21 of the companies act and approval of
Central Government.

The main aim of the company is to make goods available and improved quality
biscuit to each and every part.

The company has got ISO 14001 certificate and it is ISO 22000 certified.

The company was established at the Pantnagar branch on 1st April 2005
mainly for the production with a coverage area of approximately 20 acres.

The control of management is through Board of directors.

The companies head and registered office and workplaces are located at
various different locations:-

REGISTERED OFFICE:

5/1A Hungerford Street, Kolkata

EXECUTIVE OFFICE:

Prestige Shantiniketan, tower c,

Whitefield Main Road, Mahadevapura Post, Bangalore

And other workplaces are located in Chennai, Delhi, Kolkata, Mumbai,

Odisha, and Uttrakhand.

Page 5
  BRITANNIA PRODUCTS

Britannia product focused on bringing more productive products and

expanding the market rapidly. Their brand name including the features,
quality, price, design, etc. helped them in growth of rapid sales and keeping
regular customers. The Britannia Company mainly focuses on biscuits, snacks,
and dairy products.

Britannia products consist of the 4 sectors:

Biscuits sectors

Breads, Cakes and Rusk sectors

Gift sectors

Dairy products

 BISCUITS SECTORS
Britannia biscuits are famous worldwide for its taste which is sold at a
reasonable and affordable price. Millions of people enjoy eating biscuits
which is healthy snack and which is available in all over the store at anytime,
anywhere, and every day.

Britannia biscuits are further classified under below sectors :

 Kids Nutrition
 Treat Or Luxury
 Snacking
 Adult health

 KIDS NUTRITION
Biscuits are fond of everyone, kids, adults, old or new generations.
Britannia brings wide variety of Biscuits which gives consumer to choose

Page 6
 wide range of these products and enjoy the benefits. Types of biscuits
under kids Nutrition sectors are:

 Tiger biscuits
 Milk Bikis

a) Britannia Tiger Biscuits

It is one of the biggest brands in kids sector. Tiger biscuits were launched in
1997. The biscuits are full of nutrients like iron, calcium, folic acid and vitamin
A and Vitamin D and are essential for growing kids.

b) Britannia Milk Bikis Biscuits

Britannia Milk Bikis Biscuits is also one of the biggest brands in the kids sector,
launched in 1996. The biscuits are full of smart nutrients with vital vitamins
which helps kids in mental and physical development. Kids dislike milk but
love to eat Britannia Milk Bikis.

Page 7
 TREAT OR LUXURY
Biscuits which consist of cookies with Almond, butter, fruit, wheat, milk are
fond of everyone. Britannia brings wide variety of such biscuits which gives
consumers to choose wide range of these products and enjoy. Types of
biscuits under Treat and Luxury sectors: Britannia Good Day Biscuits,
Britannia Nice Time Biscuits, Britannia Treat Biscuits and Britannia Pure
magic.

a) Britannia Good Day Biscuits

Britannia Good Day was launched in 1986 which were available in two
delicious kind one with Cashew and other with Butter. In year 1989, Good
Day Pista Badam was launched. Today it consists of Butter, Cashew,
Coconut cookies, Butter Scotch Cookies, Honey and Raisin Cookies and rich
Pista Badam.

Page 8
b) Britannia Nice Time Biscuits

Britannia Nice Time Biscuits were fully enriched with sugar which was
sprinkled over the biscuits which was so tasty for everyone. There was a
huge market for this sector of biscuits as this was preferred by all as this
was sweet to consume. It was rightly said no one can stop eating the whole
packet.

c) Britannia Treat Biscuits

It was launched for kids of all ages in the year 2002. These biscuits are
round in shape, sizes and good existing flavors and are sweet, yummy in
taste. Every kid in the morning prefers this as well as afternoon snacks.

Page 9
d) Britannia Pure Magic Biscuits

Britannia Pure Magic Biscuits is a luxury kind of Biscuits. Preferred by

people of all generations, as this is enriched with full chocolate flavor.
Britannia Pure Magic Biscuits consists of Chocolate Crème biscuits, Vanilla
Crème Biscuits and Parline Crème Biscuit.

 SNACKING
Biscuits which are consumed as snacks are one of the best products of
Britannia Company. Britannia brings wide variety of such snacks which
gives consumer to choose wide variety of these products and enjoy the
benefits under snacking sector.

Types of biscuits under snacking sector:

 BRITANNIA 50-50
 Time Pass
 Little Hearts
 Bourbon

Page 10
  ADULT HEALTH
Biscuits which are consumed by adult which are good for health as it consists
of vital nutrients and vitamins, oats, honey, fiber, Ravi, Grains and Multigrain
and are referred as best products of Britannia company.

Types of Biscuits under Adult Health Sectors:

 Britannia Marie Biscuits

 Britannia Nutri Choice Biscuits

a) Britannia Marie Biscuits is successful with its balanced taste, crispy and
lightness along with added vitamins and minerals and is rightly called as
“healthy tea time biscuits”.

b) Britannia Nutri choice provides you with a range of healthy snacks and
good in taste which is rich in fiber, oats, ragi, rice, corn. This product is
one of the best and good for those people who have high cholesterol
and heart problems

Page 11
 INGREDIENTS USED IN PRODUCTION OF BISCUITS
WHEAT FLOUR
 Produced by gradual separation from bran in wheat.
 Principle ingredients in Bakery products.
 Unique ability to form Gluten.
 Gluten is made of Gliadin and Glutenin (Insoluble proteins).
 Soluble proteins present in wheat flour are Albumin and Globulin.
 Gluten is elastic- like and forms matrix only on mixing with water.
 Gliadin contributes to elasticity and glutenin imparts strength.
 Both quantity and quality of gluten are important in assessing the
strength of flour.

WATER
 Second major ingredients in Bakery products.
 Hydration of proteins.
 Acts as a dispersion medium for sugar and other chemicals.
 The consistency of dough largely depends on water.
 An excellent leavening agent.
 Medium hard water is preferred for most of the bakery products.

FATS and OILS

 Acts as lubricants.
 Tenderizing agent.
 Provides structure to the product.
 Act as aerating agents.
 Eating quality.
 Moisture- barrier in finished products.

Page 12
 SUGAR
 Particle size of sugar greatly affects baking properties.
 Gluten development.
 Creaming.
 Gelatinization.

Salt
 Preservative.
 Texture aid.
 Binder.
 Fermentation control.
 Flavor enhancer.

MILK AND MILK PRODUCTS

 Flavor and taste contribution.
 To enhance crust color and bloom.
 To improve tenderness of the product.
 To reduce the greasy feeling in sandwich creams.
 As an alternate to eggs.

FLAVOURS
 Taste enhancer.
 Dispersibility in water or fat as per requirement.
 Compatibility to the product as the expression of flavor generally varies
with the fat content in the product.
 Masking and undesirable odour from the product.
 Closeness to the natural product envisaged.

COLOURS
 To provide identity to the food products.
 To provide variety to the consumers.

Page 13
  To correct the natural variation in the color of the food.
 To enhance the natural color but at levels lower than that usually
attached to the given food.

EMULSIFIERS
 Starch complexion.
 Lubrication.
 Suspension and dispersion.
 Foaming and aeration.
 Texture modification.

LEAVNING AGENT

 Raise the volume of dough.

 Baking powder contains baking soda and the right amount of acid to
react with it.
 Butters made with double acting baking powder rise twice.
 Once when dry and moist ingredients are mixed together and again
when the product is baked.
1. S.B.C (Sodium bicarbonate)
Above 700C, it gradually decomposes into sodium carbonate, water and
carbon dioxide. The conversion is fast at 2500C
2. A.B.C (Ammonium bicarbonate)
Leavening agents where in application low final moisture content is
reached in baked products such as cookies and crackers.

DOUGH CONDITIONER
A dough conditioner is any chemical added to dough to strengthen its texture
or otherwise improve it in some way.

Page 14
 BISCUITS MANUFACTURING

MATERIAL RECEIVING

PREMIXING

CREAMING

MIXING

MOULDING

BAKING

COOLING

STACKING

PACKING

Page 15
 PREMIXING

Some biscuit recipes include a long list of different ingredients and some
ingredients are required in only very small amounts. Preparation of blends of
ingredients to suit a particular recipe involving the weighing of the blend for
each mix simplifies the operation provided that a homogeneous and stable
blend can be prepared in the first place.

Advantages of premixing
 Preparation of ingredients to desired states.
 Reduction in number of separate weighing needed for each batch.
 Reduction off incidents of meeting errors and ingredient omission.
 Reduction of mix cycle time by allowing a shorter mixer loading time.
 Means of adjusting ingredient temperatures.

LECITHIN PASTE PRODUCTION

Mixture
dumped to Mixture melts
1 Kg Lecithin steam from
Lecithinpaste and ready to
+3 kg HVO boiler
preparation be used
tank

Page 16
BUTTER PREPARATION
Butter melting tank

Filter

Load cell

Storage tank

Mixture

SKIM MILK POWDER (SMP) PREPARATION

solution prepared &

75 kg of SMP 150 kg of water ready to be used in
the mixer

Page 17
 CREAMING

This is also called”sugar-shortening”method. During this fat, sugar, flavor is

mixed & small air cells are formed and then incorporated into the mix. This
mix becomes larger in volume and softer in consistency.

The exact time for proper creaming is controlled by several factors.

 21 o C is best. Cold shortening is not plastic enough to hold air cells.

Also fats that are too warm will not be able to hold as much air.
 Sugar and shortening are creamed at a medium speed until soft and
light.

Page 18
 MIXING

After creaming it is mixed with other ingredients (like flour) for further 2
minutes. Mixing is a general term that includes stirring, beating, blending,
binding, whipping and folding.

CONTINUOUS MIXTURE

BENEFITS OF CONTINUOUS MIXING

 Simplifies the mixing process

 Disperses ingredients consistently
 Simplifies dough feed equipment
 Provides tight control over the mixing process
 Is safer, more sanitary and can be operated with less labour and energy
than batch mixing
 Is easy to sanitize, maintain , clean and inspect due to the clamshell
design
 No dough contamination because the dough is never exposed to the
environment
 Is easy to operate

DOUGH IS PREPARED

Page 19
MOULDING

Page 20
 BAKING
The zones are classified as:

There are 7 independent zones in three plants. These are-

a) Proofing Zone – zone 1 and 2

b) Puffing zone- zone 3 and 4
c) Baking zone- zone 5 and 6
d) Coloring zone- zone 6 and 7

Page 21
 PACKAGING
These biscuits are then stacked and fed into packing machines for packing.
These are then put into secondary packing like cartons to be transported to
retailers. Packing machines can be selected as per the plant capacities.

Page 22
Page 23
 BIBLIOGRAPHY

 www.britannia.com
 www.google.com
 Magazine of Britannia

Page 24
Page 25
Page 26