INTERNSHIP REPORT – MISS SANIYA YOUSUF

ON PEARL CONFECTIONARY

By: YUSRA MASOOD

BS – IV - C
Enrollment # 2017/FST/BS/21351
DECLARATION
I hereby declare that, this report contains no material which has been accepted for the award of
any other degree or diploma at any university or equivalent institutions and that to the best of my
knowledge and belief, this report contains no material previously published or written by another
person, except where due reference is made in the text of the report.
- YUSRA MASOOD

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LETTER OF TRANSMITAL:
15th February’2021
To
Chairman
Department of FST
Jinnah University for Women
Subject: Submission of Internship Report on “Pearl Confectionary ltd.”
Dear Sir,
It’s my pleasure in presenting here with the Internship Report on “Pearl Confectionary
ltd.” While preparing this report, I tried my best to follow your instructions. This entire report is
based on my practical experience in the assigned organization. I have the mentioned the entire
thing that I have learnt during the internship at Pearl Confectionary. I shall be highly encouraged
if you are kind enough to receive this report.
Sincerely yours,
Yusra Masood,
Reg #: 2017/FST/BS/21351
Jinnah University for Women
Department Of Food Science & Technology

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 CERTIFICATE

This is to certify that Internship Report entitled “INTERNSHIP REPORT ON PEARL

CONFECTIONERY PVT” by under my supervision and guidance

SUPERVISOR

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CERTIFICATE OF INTERNSHIP:

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ACKNOWLEDGEMENT:
At the very beginning, I would like to express my deepest gratitude to almighty Allah for giving
me the strength and the composure to complete my internship period along with my university
studies and prepare this report within the scheduled time.
This page is to acknowledge the fact that even though the limit of internship lasted around a 15
days, it was an experience that helped me understand my field on a practical level. This wouldn’t
have been possible without a few people specially my mentor.
All those from the head of quality assurance department to the officer all played an important role
in helping me to gain hands on experience. The role Mr. Sohail Akhter (Senior Officer QA) & Ms.
Saniya Rasheed (Lab Analyst) Mr. Mansoor Ali (Officer QA) and QC inspectors (Mr. Sajid
Nayyer, Mr. Waqas, Mr. Shoaib) played was pivotal and I would like to thank head of department
Mr. Adeel Sarwar (Deputy Manager QA & Compliance) & Mr. Mehmood (Associate Compliance)
from the bottom of my heart for their assistance.
The direction and grooming both did was really helpful in looking at things in a more practical
way and at an industrial level. Thinking out of the box in solving problems really helped improve
intellectual skills.
I want to thank you all for all you have taught me. The knowledge you all have imparted to me
have been a great help and support throughout my career. I believe my success will always have
your part due to your sincere support and mentor-ship
I would like to express my gratitude to my department “Food Science and Technology” and the
H.O.D Ms. ANUM LIAQUAT for her part and providing me with various opportunities to learn
and explore.
Thank you for all your support.
Regards

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EXECUTIVE SUMMARY:

This report is based on the internship experienced at Pearl Confectionery Pvt. Ltd. Pearl Food
Industries was established in 1982 with bright vision and dedication which have now ultimately
been converted into M/s. Pearl Confectionery (Pvt) Limited [PCL] and entered into corporate
sector in Pakistan.
Today it is one of the largest confectionery manufacturer and exporter in the Country This
internship report consists of 7 chapter.
The first chapter includes background, objective and purpose of internship. The second chapter
gives literature review. The third chapter explained brief history of company, its vision and mission
statement, corporative information. Report elaborates the principal activities of all department of
company. It also includes the SWOT analysis of the organization that highlights the factor
responsible for overall growth in consumer market. The next two chapters explained the duties and
responsibilities that were assigned during internship period. This chapter also throwing some light
on accomplishment of task assigned during internship period. It discusses those tasks in detail in
this report. This report also explained all the quality testing that was performed in QA lab. The last
two chapter show finding that I analyzed during this study period. It also explained limitation
which hurdle the processing operation of company and internee during learning period
During this internship period Sir Sohail Akhter my supervisor provided guidelines at every single
step and helped me to learn and practically perform those activities.
In the end Peal Confectionary Pvt. Ltd is famous for its innovative approach, always developing
the products that are trending or setting the products that are trendsetter, being one of the oldest
industry Pearl Confectionary industry is using the latest machinery for its jelly and different
confectionary products.

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 INDEX

S.No CONTENTS Page #

1) Declaration 1
2) Letter of transmittal 2
3) Certificate 3
4) Certification of internship 4
5) Acknowledgement 5
6) Executive summary 6
7) Index 7–8
8) Chapter 1 INTRODUCTION 9
9) Chapter 2 REVIEW OF LITERATURE 10
10) Chapter 3 OVERVIEW OF ORGANIZATION 11 – 23
11) Chapter 4 METHODOLOGY AND STUDY 24 – 28
12) Chapter 5 PRACTICAL EXPERIENCE 29
13) Chapter 6 ANALYSIS & FINDING 29
14) Chapter 7 CONCLUSION, LIMITATION & RECOMMENDATION 30

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 CHAPTER 1
1.1 INTRODUCTION:
This report may be a halfway prerequisite of the Internship program of BS program of
Jinnah College for Ladies. This report is the result of 15 days internship program conducted in
Pearl Confectionery Private Restricted and I've done the internship in quality assurance division.
As a result I ought to yield this report based on the “Quality Assurance” at Pearl Confectionary
Private Restricted. This report also includes on the items and services of Pearl Confectionary
Private Constrained, the overview of the organization additionally what components they
consider whereas selecting vendors for distinctive purposes. The most reason of internship is
to uncovered to the work world. Being an understudy the most challenge was to translate
the hypothetical concept into genuine life encounter as well and upgrade my
theoretical information successfully.

1.2 PURPOSE OF INTERNSHIP:

Gain knowledge and skills from real world applications.
Learns new skills that helps me in gaining confidence.
Advantage for applying for job and setting feet in experimental world.
Degree requirement.

1.3 OBJECTIVES OF THE REPORT:

The objective of the study can be viewed in two forms:
 General objective.
 Specific objective.
GENERAL OBJECTIVE:
The internship report is prepared primarily to fulfill the Bachelor of Science in food Science and
Technology degree requirement under the faculty of Jinnah University for Women.
SPECIFIC OBJECTIVE:
More specifically, this study entails the following aspects:
To give an overview of Pearl Confectionery Pvt. Ltd.
To understand and analyze the production and QA process of Pearl Confectionery Pvt. Ltd.
To identify the strategies and policies for QA management process
To discover out bottleneck of their handle with viable arrangements to overcome
the confinement.

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1.4 SIGNIFICANCE OF STUDY:
It improve the manager's valued abilities such as group work, communications,
and consideration to detail. It expose as a proficient part show or guide which give support within
the early stage of internship and give an illustration of the behavior in intern's working
environment. It gives knowledge about quality, its assurance, how to maintain it, factor affecting
it, conditions such as storage etc, maintain documents, internal audits etc.
Other than this it'll too be valuable to employees, administration specialists, competitors, industry
and the society as an entire. Employees can discover out how well or
how terrible the acquirement and contract administration handle is doing based in
their fulfillment towards the organizational environment. Administration professionals can gain
important experiences with respect to the ranges for change or satisfactory circles. Competitors
can also benefit from the results of this ponder by getting a sign of where to center its assets.

1.5 DEFINITION OF TERMS USED IN STUDY

Quality Assurance can be defined as "part of quality management focused on providing
confidence that quality requirements will be fulfilled.
Quality Control is a process through which a business seeks to ensure that product quality is
maintained or improved.
Confectionery is the art of making confections, which are food items that are rich in carbohydrates
such as sugar glucose syrup
A SWOT analysis is a compilation of company's strengths, weaknesses, opportunities and threats.
The primary objective of a SWOT analysis is to help organizations develop a full awareness of all
the factors involved in making a business decision.

1.6 SCOPE OF THE STUDY

This report gives an insight the experiences I gained regarding the industry during my internship
journey.

1.7 ORGANIZATION OF THE STUDY

Chapter-1 Introduction includes: Background of the study, purpose of the study,
significance of the study, definition of terms used in study, Scope of the study and
organization of the study.
Chapter-2 includes: Review literature
Chapter-3 includes: methodology of study
Chapter-4 includes: Overview of the organization
Chapter-5 includes: Practical Experiences gathered through internship.
Chapter-6 includes: Analysis and Findings
Chapter-7 includes: Conclusions, limitations & recommendations.

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 CHAPTER 02
2.0. REVIEW OF THE LITERATURE:
Confectionary items are products that basically comprise of sugar and similar sweeteners. There’s
frequently a refinement made between prepared merchandise and sugar confectionary items. PCL
is a complete confectionary based industry whose products are traded in several areas of the world
such as Saudia Arabia, South Africe, Yemen etc. the industry is diverse and creates diverse items.
It has 4 departments, Snack, Sweet, Chocholate, Sweet department. The total amount of CH is 248
and PF is 224.
For sweet based products, main ingredient comprises of sugar, glucose syrup, fat. Flavoring and
colors are added accordingly to the product preference. Sweets are differentiated into chew and
hard candy, processing of both is different as well as the packaging.
For chocolate manufacturing for bunties lentil line is used in which cocoa is the main ingredient
other than this fat sugar are used, chocolate in other than bunties is also used for coating for
different products as well.
Snacks are also important part of PCL industry, they are manufactured on a wide scale. And sold
throughout Pakistan. Snacks are usually starched based and great in popularity.
Jelly and gum are another sector of the PCL, they are either gelatin based or pectin based. They
are available as plain, sugar coated, spicy. Bubbles are also produced where main ingredient is
gum. Sugar starch is used as well to ensure proper manufacturing sanitation, proper testing,
labelling and cleaning of all areas is done on a daily basis.

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 CHAPTER 3
3.0 AN OVERVIEW OF THE ORGANIZATION:
3.1 BACKGROUND:
The Creator has gifted this Universe with number of precious things and one of them is PEARL,
the most beautiful creation found in the oceans but only lucky people can get this out of the ocean.
After pouring into lifetime efforts and number of year's struggle in the field of manufacturing
candies and confectionery we too got the pearl of candies and we named our factory as "PEARL
CONFECTIONERY (PVT) LIMITED"
Pearl Food Industries was established in 1982 with bright vision and dedication which have now
ultimately been converted into M/s. Pearl Confectionery (Pvt) Limited [PCL] and entered into
corporate sector in Pakistan. Today it is one of the largest confectionery manufacturer and exporter
in the Country.

3.2 NATURE OF THE ORGANIZATION:

Confectionery item (include different candy, chocolate, vermicelli, jelly, bubble, snack product)

3.3 CORPORATE INFORMATION:

The Creator has gifted this Universe with number of precious things and one of them is PEARL,
the most beautiful creation found in the oceans but only lucky people can get this out of the ocean.
After pouring into lifetime efforts and number of year's struggle in the field of manufacturing
candies and confectionery we too got the pearl of candies and we named our factory as "PEARL
CONFECTIONERY (PVT) LIMITED".
QUALITY POLICY:
Pearl Confectionery (Pvt.) Ltd. endeavors to maintain a stringent quality conscious approach in
developing and delivering its products and services, with the aim to satisfy its valued customers.
In this respect, we are committed to fulfill all applicable legal and other requirements, binding on
the company. Our teams of dedicated professionals are committed to work with passion to maintain
and continually improve the effectiveness of our quality management system.
HALAL FOOD SAFETY POLICY:
Pearl Confectionery (Pvt.) Ltd has been engaged in confectionery production for more than 35
years, we at PCL strive to ensure the utmost to comply with the highest level of health and safety
towards our consumers. As Muslims and operating in Muslim Country we adhere to the laws laid
down by our religion and comply with HALAL Food Safety Standards set in Pakistan Standard
PS 3733-2016 (HALAL Food Management System).

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 GLOBAL EXPORT:
Our Brands “Sweethill” and “City Boy” are well recognized in the international markets and those
emerged as leading brands being in demand from every corner. We are producing high profile
products for our overseas buyers and exporting to Australia, Canada, the UK, EU, Far East, Middle
East, South East Asia, West and Central Africa etc., etc. Our product range includes Hard Boiled
Candies, Centre Filled Candies, Depositing Candies, Candies Toffees and Bars, Sugar Coated
Products, Bubble Gums, Lollipops, Snacks and Pan Masala etc.
PAKISTAN WIDE SALE:
We are catering for the domestic market and enjoy the sizable share of the local confectionery
market, as our products are very well known locally too.
EXPORT:
Pearl Confectionery (Pvt) Ltd. offering wide range of Candies, Bubble Gum, Chews & Toffees,
Sugar Free, Sugar Coated and Deco Products etc. With modern management techniques most
advance Quality Control System and Quality Professional, we have confidence and tendency to
become an apex class confectionery manufacturer and will ordeal ourselves in the international
industry of confectionery manufacturers. Today it is one of the largest confectionery manufacturer
and exporter in the Country.

3.4 ORGANIZATION STRUCTURE:

Administration department
HR department
Sales department
Production department
Candy production department
Jelly production department
Snack production department
Quality assurance department
Quality control department
Maintenance department
Cleaning department Organizational Chart

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3.5 NUMBER OF BRANCHES:
There is not any branch of Pearl Continental Private Limited

3.6 NUMBER OF EMPLOYEES:

150 – 250 skilled workers.

3.7 OUR VISION:

To become the leading confectionary company by providing quality, safe and healthy products
nationally and internationally.

3.8 OUR MISSION:

We inspire to put smiles on our customers’ faces by providing creative, safe and healthy products
(nationally and internationally). We consistently meet consumer expectations through innovation
and customer feedback through all the channels. PCL will stay above competitors by achieving
efficiency, operational and manufacturing excellence. Employees are our partners and asset whose
safety and health are our first priority. Our responsibility is towards the community and society.

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3.9 PRODUCT / SERVICES SCHEMES:
PRODUCT CATEGORY AND NAMES:

Candy Bubble Chocolate Jelly Snacks City Boy & Deco Items &
Products Products Products Products Product Supari Other Items
Amrood Fuel Up Choco Bites Berry Berry Tikka Boti City Boy Vermicelli
Candy Bubble Chips Kulfa
Wow Melhor Fruit Cocoz Fruit Cones Prawn City Boy Chocolate
Lollipop Delight Snacks Minta Slab
Taibon Anjo Wow Choco Fun Soft Jelly Wah Wah City Boy Fondant
Center Nimko, Dal Cocomino
Filled Moth
Bubble
Dr Milk + Dino Wow Liquid Mirchilli Green City Boy Other Deco
Bubble Chocolate Tikka Kulfa Items
Chocolate
Lovita Chizler Chocofun 2 Chatpati Biryani Kashmiri
Snacks Sargam
Eclairs Freshlets Chunna Kashmiri
Munna Anmil
Extra X Fruity Mini Kashmini
Chatpata Gold
Love Candy Wow Stick Chatkhara
Pack Masti

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 PRODUCTION
The production department is divided into 4 sections
1) Service line
2) Kitchen section
3) Forming line
4) Packaging line

CANDY PRODUCTION:

Ingredient
Sugar, Glucose Syrup, Citric Acid ( E-330), Malic Acid (E-296), Artificial Flavor & Permitted
Food Color for candy
Sugar, Glucose Syrup, Hydrogenated Vegetable Oil, Full Cream Milk Powder, whey powder,
vanillin, Skim Milk Powder, Emulsifiers (E-422, e-322), Salt, Cream, Butter, Artificial Flavor
for chew are used
Premix & holding
In this step glucose syrup & sugar are mixed in premix tank & then put in holding tank or either
directly to the cooker.
The holding tank has a capacity for minimum 40kg, but it variates depending upon the type of
machine used
Continuous Cooker ( turburak plant )
From the premix tank certain amount (40kg) of premix is added to the cooker where it’s given a
temperature of 145 – 150°C & 700-760 bar pressure for 5 minutes
Chilling:
After cooking the batch is divided into parts and poured onto the chilling table dusted with icing
sugar. Here the temperature of candy is above 100°C
The table is continuously cooled with chilled water with temperature ranging from 3 - 7°C
Pulling (for chew)
After the candy has been chilled it goes into china pulling machine
Time & speed depends upon the product’s nature.
Hard boiled candy doesn’t require pulling.
Round table:
For lollipop the mixture is passed through round table to remove air bubbles
Extruder
After it is pulled it straight away goes into the extruder’s hopper
From the hopper it passes through the 4 different sizer and then die & is cut into pieces.
Speed & temperature of the extruder depends upon the product

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Conveyer
The candy after its been cut is sent to the conveyer for further cooling
The conveyer is attacked with blowers, here cool air having a temperature of 18 - 22°C is blown.
This is applied for chew & hard boiled candy only
Closed conveyer
For lollipops cooling conveyer isn’t used rather a closed conveyer is used whose temperature is
8°C the lollipop stays her for 4-5 minutes
Collection:
The produce is then collected in shoppers in big boxes & sorted at the same time
Metal detection:
After they’ve been collected they pass through metal detectors
Wrapping:
After they’re cleared from metal detection section they are put on disk machine which spins and
puts each piece in the hole present which conveys each piece of candy to the primary wrapper
attached on the machine by detecting the eye mark with the help of sensors
Wrapping depends upon the products either twist or pillow wrap is used, for delicate product
inner lining is also added with the primary wrapper.

FLOW CHART FOR CANDY PROCESSING:

Ingredients Pre Mix Cooking Chilling Pulling Extruder Die

Cooling Sorting Wrapping Semi Finished Goods Finished Goods

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 JELLY PRODUCTION:
Ingredients:
Sugar, Glucose Syrup, Pectin, Tri-sodium Citrate (E-331), Sodium Benzoate (E-211), Citric
Acid(E-330), Artificial Flavor & Permitted Food Colors are used
Batch mixing:
- Pectin solution:
In a talk pectin solution is made with water citric acid sodium dehydrate, cooked at 50°C.
The brix of solution should de 4.0 – 2.
- Sugar tank:
- In this tank sugar tank is cooked at 85°C, the pH should be 4.0 – 4.3
Forming:
The prepared mixture are hold in holding tank at 118 - 122°C, brix should be 78 & vacuum
should be 50 – 80 mm/Hg
Holding:
The formed jelly is then held for curing at 80 - 85°C
Holding dosage pump:
Here 2 dosage pumps are present in 1st pump color acid & additives are added while in 2nd pump
center filling is done.
Conveyer:
After all ingredients are added it goes on conveyer where it is deposited onto the molds here a
brush is also present which helps the jelly to get out from the mold.
Sorting:
After the jelly has been deposited it goes for sorting.
Sugar coating:
In this step sanding sugar is coated in sugar coating drum.
Drying conveyer:
In this step jelly is dried at 30 - 33°C, in this step the coated sanding sugar gets absorbed in the
jelly for 18 – 20 minutes
Freezing area:
In this place the jelly is held in freezing area for 24 hours.
Packaging:
After the jelly has been formed it goes for packaging.
The latest wrapping machine used is Ishida wrapping machine it automatically wraps, detects
metal & perfectly wraps the product packing currently packing 94 pouches per minute
After primary packing it goes for secondary & then tertiary wrapping.
Some products are packed in pouch while some are packed in twist wrap.

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FLOW CHART FOR JELLY PROCESSING:

Ingredients Batch Mixing Forming Holding Conveyer Sorting

Sugar Coating Drying Freezing Area Wrapping Semi Finished Goods

Finished Goods.

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 CHOCOLATE PRODUCTION (WOW LIQUID CHOCOLATE):

Ingredients:
Ingredients: Sugar, Hydrogenated Palm Oil, Cocoa Powder, Skimmed Milk Powder, Emulsifier
(E-322) Dextrin (E-1400), Glazing Agents (E-901 & E-903), Artificial Colors (E-102, E-110, E-
129, E-133, E-155 & E-171) are used
Cooking:
Sugar syrup, water, crystal sugar are cooked at 107 - 108°C
Sugar holding tank:
In this jacketed tank sugar is held at 50°C, here the brix should be 72 – 74.
Fat tank:
In this tank fat is present which is in block form it’s connected with the holding tank.
Conching:
All ingredients are mixed in conching machine for 35 – 40 minutes & then holded
Ball milling:
In this machine stainless steels balls PLC balls of different mm are used for proper mashing.
The conched chocolate is rotated for 1 – 5 hours at a temperature of 40 – 50°C within holding &
ball milling machine.
Packaging:
The liquid chocolate is then packed in primary packaging and then secondary & tertiary
packaging.

FOR BUNTIES (LENTIL LINE):

Ingredients:
Sugar, Hydrogenated Palm Oil, Cocoa Powder, Skimmed Milk Powder, Emulsifier (E-322)
Dextrin (E-1400), Glazing Agents (E-901 & E-903), Artificial Colors (E-102, E-110, E-129, E-
133, E-155 & E-171).
Batch mixing:
The ingredients are mixed together except colors
Die:
Hot chocolate mix is passed in a die rollers (lentil shaped) the temperature of die is -18 - -22°C
ie, chilled by water, therefore to prevent freezing of water glycol is used on a continuous basis.
Lentil line:
The beans are then passed to the lentil line through the conveyer where they are cooled at a
temperature of 0 – 6 °C

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Sieving drum:
After they pass through lentil line they are transferred to the sieving drum, here all small
particles falls down in collecting tray.
Color coating & polishing:
1st the bunties are gum sealed with maltose, dextrin & water mixture and then coated & dusted
with icing sugar and then held
The bunties are then white coating in coating tanks & then held
After holding they are color coated with different color’s solution & then polished with wax.
Holding:
After they’re colored they are held for 24 hours
Packaging:
After holding bunties are now packed in blister packaging, followed by secondary & tertiary
packaging

FLOW CHART FOR CHOCOLATE PROCESSING:

Ingredients Batch Mixing Forming Holding Gum Sealing White

Coating Color Coating Holding & Polishing Wrapping Semi

Finished Goods Finished Goods.

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 BUBBLE PRODUCTION:
Ingredients:
Ingredients: Sugar, corn syrup, Gum Base, Glycerine (E-422), Emulsifier (E-322), cystal mint,
Artificiali flavor and permitted food color, Tartrazine (E-102), Brilliant Blue (E-133) are used.
Mixture mixer:
The ingredients are added in this machine for 20 minutes
Cooker:
For chew bubble cooker is used, for others cooker isn’t used
Chilling:
After this the bubble is cooled on chilling trays
Extruder:
The chilled bubble passes through the extruder here the bubble is cut into desired shape through
a sizer & cut through a die.
For center filled gum jelly is inserted through a hole in extruder.
Cooling:
The bubble is cooled through a conveyer & coated with starch.
Coating:
For freshlets, fruity & other coated products gum sealing, white coating & polish is done.
Holding:
After coating they are held for 24 hours
Packaging:
After holding they are packed in wrapper, pouches & then secondary & tertiary packaging.

FLOW CHART FOR BUBBLE PROCESSING:

Ingredients Batch Mixing Forming Holding Gum Sealing White

Coating Color Coating Holding & Polishing Wrapping Semi

Finished Goods Finished Goods.

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3.10 STANDARD IMPLEMENTED BY PCL:
Pearl Confectionery Pvt. Ltd is one of those organizations which strive for the better Management
System when it considers Customer Satisfaction and Continual improvement. This can be
validated from the fact that our organization complies with the requirements as stated
internationally by ISO in its standard ISO 9001-2008 QMS through SGS (Society Ganerale De
Durvilliance) Pakistan Office. After achieving one milestone the Company is looking towards to
be part of that elite group who in corporate world are socially responsible, environmental friendly
and Food Safety Complaint organizations. Halal Certification through SGS (Society Ganerale De
Durvilliance) Pakistan Office. PCL has been going through rigorous HACCP (ISO 22000:2005)
Prerequisite program along with Social Accountability (SA8000:1999) Certification Process.

CORE BUSINESS VALUES

Quality: We strive to put quality and safety at the heart of all of the activities through
product, people, partnerships and performance.
Teamwork: As the Pearl Confectionery family, we display effective teamwork by
providing the necessary support for each other and make the most of our differences in
knowledge, skills and experience through mutual respect and insight.
Respect: Pearl Confectionery genuinely care for the business and the colleagues which like
listen, understand and respond. The company is open, friendly and welcoming. The
company embraces new ideas and diverse customs and cultures.
Operational Excellence: We are passionate about winning in our markets. The company
competes in a tough but fair way. The company is striving, hardworking and makes the
most of the abilities. The company is prepared to take risks and act with speed. We
continuously improve our efficiency in every area and strive to create sustainable added
value for our stakeholders and enable our customers to obtain quality products at
reasonable prices.
Trust: Our employees will conduct themselves in an honest and trustworthy manner with
all clients and fellow employees.
Consumer Health: We effectively foresee, understand and meet the needs of our
customers ensuring maximum satisfaction.
Health and Safety of Employee: The safety and health of our employees is critically
important. We aim to have a healthy, safe workplace by providing necessary training, well-
maintained equipment, and employee accountability on the job.
Creativity: We are a company that is constantly and rapidly learning, adapting, developing
and adding value to its industry through its progressive ideas.
Positive Attitude: Negativity is not welcome in our workplace. Employees should
maintain a positive attitude in all interactions with fellow employees and our customers.

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3.11 SWOT ANALYSIS OF ORGANIZATION:
STRENGTH:
39 year established presence
Own research lab
Export to international market
Consistent Quality
Constant innovation.
WEEKNESS:
Tough competition in candy segment.
Rapid growth of confectionary industries.
OPPORTUNITIES:
Expansions of business into newly developed parts of the country.
Open products up to all minor ingredients
THREAT:
Price sensitive industry
Increasing sugar price
Strong marketing strategies

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 CHAPTER 4
METHODOLOGY AND STUDY:
DUTIES AND RESPOSIBILITIES:
Duties and responsibilities performed I have performed in QA department:

4.1: RAW MATERIAL:

There are 100s of raw material that arrive in lab for testing, few of them are listed below:
 Sugar
 Salt
 Flavor
 Color
 Cream
 Butter
 Starch (maize, corn)
 Almond
 Coconut
 Oil
 Masala

4.1.1: PACKAGING MATERIAL:

Few of packaging material are given below

 Mini boxes & boxes.
 Wrappers & pouches.
 Carton & jars.
 Hanger & Trays

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4.2.0 QUALITY CONTROL TESTING PERFORMED IN QA LAB:
4.2 TESTING ON RAW MATERIAL:

RAW MATERIAL QUALITY CONTROL PARAMETER:

Sugar Moisture Content, Solubility, metal particle, Brix, color of
sugar solution, appearance (Coarse or fine crystal)
Glucose liquid Moisture content , Color, Brix, Appearance
Almond Moisture Content, Color
Flavor Color, Appearance, Odor, Density, pH
Color Color, appearance, Solubility
Cream FFA, Slip melting point, Color, Appearance, Moisture Content
Butter FFA, Slip melting point, Color, Appearance
Vegetable fat FFA, Slip melting point, Color, Appearance
Gum Base Appearance, Color, Moisture Content, Texture
Masala Moisture
Color Appearance, density, color, odor

4.3TESTING ON PACKAGING MATERIAL:

QUALITY PARAMETER PACKAGING MATERIAL

Dimension Carton, Wrapper, Plastic bag, Boxes, Pouches.
Weight Carton, Wrapper, Plastic bag, Boxes, Pouches.
Eye Mark Wrapper.
Grammage Wrapper, Plastic bag, Pouches, boxes, hanger
Sealing test Plastic Bag, Pouches, blister packing
Leakage test Pouches, Plastic Bag, blister packing
Height Plastic jar
Texting, Labeling Carton, Wrapper, Plastic bag, Boxes, Pouches.
Color Carton, Wrapper, Plastic bag, Boxes, Pouches.
Strength Cartons, boxes.

4.4 TESTING ON FINISHED GOODS:

QUALITY PARAMETERS FINISHED GOODS

Moisture content Vermicelli
Moisture content, Chips
Blister leakage test Extra x
Blister leakage test Wow liquid chocolate
Moisture content Jelly
Moisture content Candy

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4.5: EQUIPMENT USED FOR TESTING:

Weighing Balance.
Moisture Analyzer (moisture content).
Karl Fischer (Moisture content).
pH meter (pH).
Heat sealer (packaging material).
TDS meter (TDS value).
Hotplate.
Thermometer.
Titration setup (FFA).
Refractometer (Brix).
Screw Gauge (micron).
Blaster Leakage Test (Packaging material).
Magnetic stirrer.
RD bottle (specific gravity).
Pastel & mortar

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 4.6: PROCEDURE OF TESTING:

s.no Equipment name description method

1 Moisture analyzer a device used to detect Place sample in crushed
moisture & water content form onto the disposable
of any product pan.
Turn the lid down
Press start
Wait till the analyzer
“beeps”
Note the readings
2 Heat sealer it is used to seal the Turn on the heal sealer
packaging material such as Give it a few seconds to heat
plastic, pvc etc. by the Once heated place the
action of heat packaging material in
between flaps
Press down the upper flap
for a few second & then
check whether sealing is
done or not.

3 Magnetic stirrer A device that employs he Turn on the stirrer

magnetic field to cause a In a beaker where sample is
stir added put magnetic stirrer
Set the magnet speed by the
knob
The more the speed the more
the
mixin/stirring/immersion.
4 Blister leakage Device used to check any Turn on the machine
sort of leakage in the Put sample in the colored
packaging material with the water bowl
help of vacuum Cover the bowl with its lid
and seal the nozzle with its
pipe
Turn the vacuum on and then
wait for 2 minutes

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5 Karl fischer Device used to determine
the trace amount of water
in the sample
6 PH meter Device used to check the
ph of usually liquid-y
products
7 TDS meter Device used to check the
total dissolved solids in a
solution
After 2 minutes the machine
will turn off automatically
Remove the lid when the
vacuum reduces to 00
Check by hand if there is any
leakage present or not.
The
fundamental principle behind
it is based on the Bunsen
Reaction between iodine and
sulfur dioxide in an aqueous
medium. Karl
Fischer discovered that this
reaction could be modified to
be used for the determination
of water in a non-aqueous
system containing an excess
of sulfur dioxide.
Turn on the ph meter
Dip the probe in distilled
water first to set the ph to
neutral
Dip the ph meter in the
testing sample wait for a few
seconds so that reading stays
constant
Note down the ph
Clean the TDS meter with
water
Pour a drop of sample on
the glass of meter
Close the lid
See the meter in light &
check the reading
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 CHAPTER 5

PRACTICAL EXPERIENCE GATHERED THROUGH INTERNSHIP:

Through the help of Sir Sohail Akhter and Miss Saniya Rasheed, things that’s were tough and
hard were easily understood. They taught me:
Record keeping of different document.
Receiving of raw material
Testing of raw material
Receiving and testing of packaging material
Filing document
Sampling of raw material
Arrangement of files, chemicals and flavors.
Learned grammage, leakage test properly.
Learned about different packaging material and their different uses.

CHAPTER 6
ANALYSIS AND FINDINGS:
After doing 15 working day internship at PCL, everything I learned there was extraordinary.
Proper rules, standards being followed were taught. The compliance department was on par with
the standards followed here in Pakistan. Production area was properly monitored, as mentioned in
the introduction chapter PCL is the name of quality, helping to improve the knowledge,
communication skills, working skills through internship programs.

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 CHAPTER 7
CONCLUSION, LIMITATION AND RECOMMENDATION:
CONCLUSION:
This entire time, this internship was a valuable encounter. I have picked up unused information, abilities,
and met numerous skilled people. I accomplished my learning objectives and got knowledge into proficient
hone, learned the distinctive feature of working with distinctive divisions. I experienced that industrial
training is an important factor for the progress of projects.

LIMITATIONS:
In pearl confectionery, this internship has been a great and fulfilling involvement But there are
some restriction that ought to be moved forward:
The R&D research facility isn't well organized. In spite of the fact that R&D is working but
well created lab worked more viably. There is also lack of space. Q&A research facility is well created and
do its work but there's too require of instrument and put for equipment and documentation too. Also there
is no microbiology lab, so no microbiological testing occur which is an important part of testing in any food
industry.

RECOMMENDATION:
They should make some new product.
They should form a microbiology lab.
They should introduce new range of products.
They should up their snack industry by innovating new snack products.
Proper advertisement and marketing team should be allotted as competition is very high.

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