WACHEMO UNIVERSITY

COLLAGE OF AGRICUTURAL SCEINCE

DEPARTMENT OF FOOD SCIENCE AND POST-HARVEST

TECHNOLOGY
HOSTING COMPANY; ESHET FOOD COMPLEX FACTORY
INTERNSHIP PERIOD: FOUR MONTHS
By: Tamirat Haile
ID No….006130/11

Submitted to; Wachemo University, College of Agricultural

science Department of food science and Postharvest Technology
in Fulfillment of the Requirement for the course Internship
(FSPT 4181).

ADVOSOR: Mrs. Melkayo Geremu (MSc)

Mar
ch, 2022

Hossana, Ethiopia

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2
 TABLE CONTENTS
TABLE CONTENTS....................................................................................................................II

DECLARATION.........................................................................................................................VI

ACKNOULEDGMENT.............................................................................................................VII

LIST OF TABLE......................................................................................................................VIII

LIST OF FIGURE....................................................................................................................VIII

EXECUTIVE SUMMARY.........................................................................................................IX

CHAPTRE ONE............................................................................................................................1

1. Introduction...............................................................................................................................1

1.1. Background of the Organization...........................................................................................1

1.2. Vision....................................................................................................................................1

1.3. Mission of the Organization..................................................................................................1

1.4. Main product of the Organization.........................................................................................2

1.5. Main customers of the company...........................................................................................3

1.6. Price dynamics........................................................................................................................3

1.7. Current status of Organization..............................................................................................4

1.8. Working sections in the company.........................................................................................4

1.9. Objectives..............................................................................................................................4

1.9.1 General objective.............................................................................................................4

1.9.2 Specific objectives...........................................................................................................4

1.10. Organizational structure of Eshet food complex.................................................................4

CHAPTER TWO.........................................................................................................................6

2. Overall internship experience...................................................................................................6

2.1. How I get in to the company.................................................................................................6

2.2. Challenges faced and measures taken...................................................................................6

2.3. Biscuit Process Description..................................................................................................7

2.3.1. Nature of the product......................................................................................................7

2.3.2. Biscuit Production Steps................................................................................................8

2.3.2.1. Raw Material of Biscuit Production........................................................................8

2.3.2.1.1. Function of basic ingredients for the production of Biscuit..............................9

2.3.2.2. Raw material storage.............................................................................................13

2.3.2.3. Mixing....................................................................................................................14

2.3.2.3.1. Dough mixer...................................................................................................14

2.3.2.3.2. Application......................................................................................................14

2.3.2.3.3. Working Principle of Mixer............................................................................14

2.3.2.4. Cream preparation.................................................................................................15

2.3.2.5. Standing Time........................................................................................................16

2.3.2.6. Molding..................................................................................................................16

2.3.2.6.1. Rotary molder.................................................................................................17

2.3.2.6.2. Working principle of Rotary molder...............................................................17

2.3.2.6.3. Parts of rotary molder.....................................................................................17

2.3.2.6.4. Molding roll....................................................................................................18

2.3.2.6.5. Extraction rolls................................................................................................18

2.3.2.6.6. Control parameter of Rotary molder...............................................................18

2.3.2.7. Baking....................................................................................................................18

2.3.2.7.1. Baking oven....................................................................................................18

2.3.2.7.2. Working principle of baking oven..................................................................20

2.3.2.7.3. Moisture zone..................................................................................................21

2.3.2.7.4. Baking zone.....................................................................................................21

 2.3.2.7.5. Coloring zone..................................................................................................22

2.3.2.7.6. Controlling Parameters...................................................................................22

2.3.2.8. Cooling..................................................................................................................23

2.3.2.9. Stacking.................................................................................................................23

2.3.2.10. Sandwiching........................................................................................................24

2.3.2.10.1. Sandwiching machine...................................................................................25

2.3.2.11. Packing................................................................................................................26

2.3.2.11.1. Packing machine...........................................................................................26

2.3.2.11.2. Working principle.........................................................................................26

2.3.2.11.3. Primary packaging........................................................................................27

2.3.2.11.4. Secondary packaging....................................................................................27

2.3.3. Quality control and assurance......................................................................................28

2.3.3.1. External quality......................................................................................................28

2.3.3.1.1. Determination of color attribute of biscuit......................................................29

2.3.3.2. Internal quality.......................................................................................................29

CHAPTER THREE.....................................................................................................................30

3. OVERALL INTERNSHIP BENEFITS I GAINED.............................................................30

3.1. Practical skill.......................................................................................................................30

3.2. Theoretical skill...................................................................................................................30

3.3. Team playing skill...............................................................................................................30

3.4. Work ethics.........................................................................................................................31

3.5. Leaderships skill;................................................................................................................32

3.6. Entrepreneurship skill.........................................................................................................32

3.7. Interpersonal communication skill......................................................................................33

CHAPTER FOUR.......................................................................................................................36
4. CONCLUSION AND RECOMMENDATION.....................................................................36

4.1. Conclusion..........................................................................................................................36

4.2. Recommendation................................................................................................................36

REFERENCS.................................................................................................................................38
 DECLARATION

I would like to declare that, I would successfully complete four months of my internship
program at the company called Eshet food complex. I have worked at Eshet food complex in
the given four months successfully. In addition I declare that all written in this document are
performed by my effort and with the help of my monitor Mrs. Melkayo.

Thus, I want to certify for the above statement and for the successful completed
internship program.

Sign

Prepared By Tamirat; Haile

Approved by Mrs. Melkayo; Geremu

ACKNOULEDGMENT
First, I would like to thanks the almighty God for his give me the strength and wisdom to
successfully complete the company work and this final report. Moreover, I would like to
express my heartfelt appreciation thanks to my advisor Mrs. Melkayo Geremu and Mr.
Ermiyas for their appreciable guidance, advising, for sharing their knowledge, skills
experience and fine-tuning up to successful completion of worked time and report writing
time. And also I would like to acknowledge my classmates who helped me during my
document writing. Finally I would like to acknowledge my family with the deepest gratitude
that encouraged me to strive towards academic excellence and always wish the best for them.
LIST OF TABLE

Table 1 products and it's characteristics.........................................................................................2

Table 2 . Raw materials of biscuit production.................................................................................9

LIST OF FIGURE

Figure 1 Organizational structure of Eshet food complex .............................................................5

Figure 2 Production steps ...............................................................................................................8

Figure 3 Raw materials and packaging materials store................................................................14

Figure 4 Dough mixer...................................................................................................................15

Figure 5 Cream mixers..................................................................................................................16

Figure 6 Rotary molder.................................................................................................................17

Figure 7 baking- oven...................................................................................................................19

Figure 8 cooling conveyor............................................................................................................23

Figure 9 Stacking machine............................................................................................................24

Figure 10 Sandwiching machine...................................................................................................25

Figure 11 . packaging machine.....................................................................................................27

Figure 12 Finished products store.................................................................................................28

EXECUTIVE SUMMARY
This report is focused on the production of Biscuit. Biscuits are produced from flour and other
ingredient. Biscuit is a popular food product where it was produced using wheat flour, sugar and
fat as its main ingredients. Wheat flour was the major material used in biscuit production and
within the flour starch is the principal component. Major ingredients are water, flour, sugar.
Minor ingredients are fat, sodium bicarbonate, ammonium bicarbonate. Starch is the major
structural element in many foods, with the fat or sugar also playing key roles. Sugar gives
sweetness, color, add volumes and influence the texture of a biscuit. The production of biscuit
also contain other unit operations like raw materials storage, mixing, cream preparation,
moulding, baking, cooling, stacking, sandwiching, packaging, and storing of raw materials. The
other important point off the report is benefits gained from the internship like, communicative
skill, theoretical skill, practical skill, ethics of the work and others. Chapter four contains
conclusion of the report and recommendation which is important to build the company.
 CHAPTRE ONE

1. Introduction
1.1. Background of the Organization
Eshet Food Complex (EFC) is a private owned factory established in October 2004
E.C following the previously planted Flour factory in the vicinity which proved to be
successful. The Eshet food complex (EFC) is placed in Shashemene City
Administration.
In a short time after its establishment, it started producing high quality flour and a
variety of biscuits with a common brand "Eshet" its products are widely available in
every market around most of the Oromia regions. The region where our factories reside
is 175 Km away from the city capital, Addis Ababa; Oromia region is famous for
growing high quality wheat with most quantity nationally. The factory is capable of
producing various kinds of biscuits and flour to the local as well as the international
market; currently they are producing flour and biscuit.
Currently the company has totally 220 workers. Workers by the amount of 150 are
permanent and the rest of 70 are leased (interview).
.

1.2. Vision
Company vision is to be a lucrative company specialized in producing an international
quality Biscuits that supply to the local as well as the international market. They also
need to produce high quality, quantity and long shelf life of products.
Eshet food complex have another strong vision, to satisfy the demand for food in
Ethiopia and work hard to produces best biscuits.

1.3. Mission of the Organization

Eshet food complex is strongly committed to produce and provide safe nutritious and
high quality biscuit products that fulfill applicable international, national and mutually

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agreed food safety and quality standards regulatory and statutory requirement to
highest satisfaction of its custom.

Eshet food complex have strong vision, to deliver high quality biscuits and flour
supplies to their customers.

1.4. Main product of the Organization

Eshet food complex products are biscuit and flour. There are 8 types of biscuit
produced in this company. Those are Vanilla, Apple, and Cappuccino, orange, high
energy (galeta), mango, glucose and fasting. They differentiate by their color and
flavor.
Vanilla: - Basically prepared from, wheat flour. Sugar, water, vegetable fat, Ammonium
bicarbonate, sodium bicarbonate, citric acid, salt, starch, liquid glucose, vanilla flavoring
and tatrazon color /vanilla color that means white.
Apple:- Basically prepared from wheat flour, sugar, water, vegetable fat, Ammonium
bicarbonate, sodium bicarbonate, salt, recycle biscuit, soya lecithin and apple flavor.
Cappuccino: - Basically prepared from wheat flour, sugars, vegetable fat, Ammonium
bicarbonate, sodium bicarbonate, salt, starch, liquid glucose, chocolate brown color, cocoa
powder, sunset color, soya lecithin, cappuccino flavor
Orange: - are types of biscuit basically prepared from wheat flour, sugars, water,
vegetable fat, Ammonium bicarbonate, salt, sodium bi carbonate, sodium meta
bisulphate.
Fasting: Basically prepared from wheat flour, sugars, water, vegetable fat, Ammonium
bicarbonate, salt, sodium bicarbonate, and sodium Meta bisulphate.
High energy (galeta): - Basically prepared from wheat flour, sugars, water, vegetable fat,
Ammonium bicarbonate, salt, sodium bicarbonate, and sodium metal sulphate, liquid
glucose, and citric acid, tatrazon coloring and mango flavor.
Mango: basically prepared from wheat flour, sugar, water, vegetable fat, ammonium b
icarbonate, salt, sodium bicarbonate, mango flavor, soya lecithin
Glucose: basically prepared from wheat flour, sugar, water, vegetable fat,, ammonium
bicarbonate, salt, sodium bicarbonate, soya lecithin

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Table 1. Products and it's characteristics

Products Flavoring Coloring Cream Shape of each Net weight

type agent agent color piece of biscuit of packed
products(g
m)

Vanilla Vanilla No Coloring White Rectangular 45

flavor

Apple Apple flavor No Yellow Circular 50

Cappuccino Cappuccino Cocoa Blue black Rectangular 45

flavor powder

Orange Orange No No cream Circular 45

flavor

Fasting Vanilla No No cream Rectangular 17

flavor

High energy Vanilla No No cream Rectangular 58.5

flavor

Mango Mango No Red Rectangular 37

flavor

Glucose Vanilla No No cream Rectangular 37

flavor

Source; from interview

1.5. Main customers of the company

Eshet food complex supplies wheat flour and biscuits for the whole customers around
Ethiopia. And its product has a wide range of requirement. So the customers are south
Oromia, like Yabello, Shakiso, Bulehora and western Oromia like Assassa, Bale Robe,
and distribute their products to other areas like Jimma and Hararge.

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 1.6. Price dynamics
The prices of all the commodities being produced by the factory vary from time to time
due to various factors affecting market relation such as cost of raw materials and
quality of the product.

1.7. Current status of Organization

Eshet food complex has the capacity to produce 3200 to 3600 cartons which means 80 to 90
batch biscuit per a day. But this much amount is produced without the interruption of electricity
and insufficient water and compressor air. Otherwise they produced below the above amount. .
Although, they use dc but it has low capacity power and it is not the ability to continue the
overall process. but, it is used for helping to push out the biscuit from oven by low speed .they
used this machine only for pushing out the biscuits in the oven after the electric power is lost.

1.8. Working sections in the company

There are different working sections in Eshet food complex company. This are:

The administration: Whose job is to control the operation of a plant in man power management,
row materials management and manage working hours of the plant.

The finance: Whose job is purchasing all the row materials needed for the biscuits production
and controlling the amount of row materials which will be brought by the company in order to
protect extravagance.

The production and techniques: works on each unit operations individually and by mass
controlling and operating the machines.

1.9. Objectives

1.9.1 General objective

 To understand the production practice in case of Eshet food complex.

1.9.2 Specific objectives

 To know all operations involved in biscuit production.
 To identify the activities in biscuit production section.
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 To know the quality control mechanisms of the factory.

1.10. Organizational structure of Eshet food complex

Product
ion
departmen Quality
Technical
t departm
departmen
ent
t

Finance Production
administrat supervisor
ion

Eshet Laboratory
General
food department
Manager
complex

Human Chemist
resource departm
manageme ent
nt
Marketing
Security departme
Cafeteri nt
a

Figure 1 Organizational structure of Eshet food complex

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 CHAPTER TWO

2. Overall internship experience

2.1. How I get in to the company
I get in to the company by sending a letter, which was given to us by our department head, the
company manager head office Mr. Tesfaye positively accepted our request to work as intern
students in the company by this internship placement letter. I got my hosting company (Eshet
food complex company) in good situations.

2.2. Challenges faced and measures taken

There were different challenges I was faced at the beginning and during my internship program,
while I performed my task successfully. I would list the challenges below and the measure that I
would take to solve the challenges when I performed my tasks.

Challenges

Since, it was my first time to be in a working environment, I had faced different challenges
during this internship period. In Eshet food complex company there were five students entered
for their internship program, from those, I was one of them. Without me the rest four of them
were know Afan Oromo and the company manager could not communicated by Amharic and
only communicated by afan Oromo. This great challenge was faced for me at the first time.

The second great challenge was the working time of the company. The company works was
achieved by shift and the morning shift was from 12Am to 8Am and the afternoon shift was from
8Am to 4Pm. So, the company manager said us, we must work together with the worker as a
company rule and regulations as the time set by the company. This was another big challenge for
me. Another challenges was, there is no professional person, who could help us on our questions.

Measures taken

To communicate with the company manager, I gone to him with friends who know afan Oromo.
We solved the challenges of working time by discussed with them and they modified the
working time only for us, for shift A (morning) 2Am to 8Am and for shift B (afternoon) 8Am to

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12Pm.We get some answers about our questions from some professionals like mechanics and
food engineers. I searched Google to get more information about biscuit production.

2.3. Biscuit Process Description

2.3.1. Nature of the product

Biscuits are small baked products made principally from flour, sugar and fat. They
typically have a moisture content of less than 4% and when packaged in moisture proof
containers has a long shelf life, perhaps six months or more. The appeal to consumers
is determined by the appearance and eating qualities. Biscuits are made in many shapes
and sizes and after baking they may be coated with chocolate, sandwiched with a fat-
based filling or have other pleasantly flavored additions. White wheat flour is the
largest ingredient in nearly all biscuits. There are two types of biscuits i.e. hard biscuits
and soft biscuits. (Atwell et al.,1988.)
A. Hard dough has high water and relatively low fat (and sugar) contents and the
dough is tough and extensible (it can be pulled out without immediately breaking), like
tight bread dough. The biscuits are either crackers or in a group known as semi-sweet
or hard sweet. In hard dough’s the gluten is partially developed and to some extent
extensible depending on the percentage of sugar and fat in the composition.

B. Soft dough contain much less water and relatively high level of fat and sugar .the
dough is short, (it breaks when it is pulled out) which means that exhibits very low
extensible character. Short dough’s, which are soft enough to be just pourable, are
called as soft dough.
Pieces are formed by extrusion in a similar way and in the same machine as wire cut
and rout biscuits but nozzles rather die holes are used to channel the dough. The dough
is reseed pressed out either continuously or intermittently on the oven band that may be
raised up and then dropped if discrete deposits are requires. As the band drops, the
dough pieces break away from the nozzle. The biscuits produced in this way are
usually rich in fat or based on egg whites whipped to a stable form, the dough must be
very short to allow it to break away easily as it is pulled away from the nozzle.
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2.3.2. Biscuit Production Steps
Biscuit are flour based that are generally crisp and crumbly in texture, due to fact that
they baked twice. The name "biscuit "comes from French word which means "twice
cooked "during the production of biscuit workers follows some step which is the same
very where. Some steps are common they are:

Raw materials received Raw material stored Mixed

moulded

Baked

Cooled

Stored Packed Sandwiched by

cream Stacked

Figure 2 Production steps

2.3.2.1. Raw Material of Biscuit Production

The raw material of biscuit chiefly used in biscuit manufacture is flour and many other
substances are also employed for biscuit

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Table 2. Raw materials of biscuit production

Some of the raw materials

Flour Water Salt
NH4HCO3 Sugar (Na2HCO3)
Glucose syrup Shortening Color
( Invert)
Recycle biscuit SMS Citric acid
Flavor

2.3.2.1.1. Function of basic ingredients for the production of Biscuit

Raw materials

The structure and texture of the biscuit was determined by the ingredients, mixing and forming
and the baking process. Here we would introduce briefly the main ingredients and process
requirements for the baking of biscuits. Our aim was to indicate the complex chemical and
physical changes which take place with temperature and particularly during baking. This would
inform how we designend and operated the baking oven.

Wheat flour

The principle ingredient of biscuits was wheat flour. The grain consists of bran (12%), which
was the outer husk, endosperm, which were the white part (85.5%) and the tiny germ (2.5%).
Typical biscuit flour was milled to a yield or extraction of 70-75%. Whole meal flour is of 100%
extraction and wheat meal flours in between these extraction rates, normally around 84%
extraction. The flour would also contain moisture of between 13 – 15%.The wheat flour is
composed of carbohydrate (as starch), protein and fat, together with some fiber, ash and trace
minerals and vitamins. The protein is mainly gluten, composed of gliadin and glutenin. The
percentage of protein determines the flour strength. Dough made from strong flour with high
protein content, is extensible and can be machined into a continuous sheet for crackers and hard
biscuits. Weak flour with low protein content produces soft dough which may be molded or
deposited on the baking band and when baked, gives a short texture. ( Lui, Q. 2005.)
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Sugar

Give sweet test and major component of dough

Coloring agent (Browning) used to give color

Source of carbohydrate

Common sugar (sucrose) is a carbohydrate derived from sugar cane or sugar beet. Sucrose is
disaccharides composed of two monosaccharaides, a molecule of glucose joined to a molecule of
fructose. Sugar gives sweetness, but it is also important in developing the texture of the biscuit.
Dissolved sugar tends to inhibit starch gelatinization and gluten formation and creates a biscuit
with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture. Sugar
crystals, which melt during baking, cool to a non-crystalline glass-like state which gives a crispy,
crunchy texture, particularly on sugar topped biscuits

Dry sucrose melts at 160°C – 186°C. Biscuits with sugar toppings which are melted to a smooth,
shiny surface require high intensity flash heat at the end of the oven to fully melt the

Sugar is most commonly thought of as a sweetener, but in baked goods it is also involved in
several other processes. Sugar undergoes a series of complex browning reactions above 160oc,
and the products of these form the brown crust of many baked goods. The reactions are known as
Millard reactions, and are essentially amino acid-catalyzed Caramelization reactions in which a
sugar aldhyde or ketone is converted to unsaturated aldhyde or ketone.

Invert sugar syrup is a mixture of glucose and fructose. The sucrose is split into its component
monosaccharides by hydrolysis. The sucrose in solution is heated with a small quantity of acid
such as citric acid. After inversion, the solution is neutralized by the addition of soda. The invert
syrup is sweeter than sugar and it contributes to moist, tender texture in the biscuit.

Shortening

Vegetable fats

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Fats are a vitally important ingredient in achieving the texture, mouth feel, and the bite of the
biscuit. The fats are produced from good quality crude oils by a process of refining, bleaching
and deodorizing. They are produced primarily from vegetable oils, but may contain
hydrogenated fish oils. Typical blended vegetable dough fats are solid at ambient temperature
and melt over a wide temperature range. Most fats used in biscuit making are melted below
blood temperature (36.9oC), and this avoids a waxy mouth feel.

SMS (Sodium Meta bisulphate)

Provide an elasticity property to the dough during mixing then side effect of SMS is loss of
memories.

Soya lecithin

Works as an emulsifying agent, in which it mixes the fat with water and other ingredients.

Used for buffing process.

The side effect of NH4HCO3 is soapy teats by use over.

Glucose syrup

Glucose syrup (C6H12O6) is a solution (up to 80%) of glucose (dextrose), maltose and malto
dextrin in water. It is normally obtained by enzymatic hydrolysis of starch. Starch from wheat,
corn, potato, cassava or any other plant can be used for this purpose. Standard glucose syrup has
a DE value (dextrose equivalent) of 42.

Provide brown color

Give nutritional value used as preservatives.

Prevent side reactions which elongate the expired date

Additives
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Natural color (artificial color and Natural flavors (artificial flavors)

Natural color

During mixing process of ingredients, some permitted additives of color are added to change the
color of dough like: Orange color, Chocolate color and Vanilla color

Natural Flavors

At the same condition flavors is one of the most requirements during preparation of dough for
biscuit and during the preparation of cream. These ingredients determine the type of biscuit that
is produce. For cream formation many kinds of flavors are used. Some of them are the
following:- Cappuccino flavor ,Apple flavor, Orange flavor, Apple flavor and Vanilla flavor

Leaving Agents

For the production of biscuit most biscuit makers use leaving agent instead of yeast for dough
treatments. Ammonium bicarbonate used as foaming agent of dough and sodium bicarbonate
used to kill some microorganisms and to stop growing of some bacteria.

Yeast is normally used in the production of cream crackers. The yeast is most active at
temperatures of 30°C – 35°C during dough fermentation. At temperature above 40°C, the yeast
activity stops and is there for inactive during the baking process.

Sodium bicarbonate (“soda”)

Soda is readily soluble and it reacts with acidulates in the dough in the presence of water,
producing carbon dioxide and decomposing to salt and water. The speed of the reaction may be
controlled by the type of acidulate used. The leavening of the dough takes place during mixing
and fermentation of the dough

Ammonium bicarbonate

This leavening agent decomposes completely when heated, producing carbon dioxide, ammonia
and water. The reaction is rapid at around 60°C and therefore the expansion of the dough takes
place during the initial stages of baking. Used in food industry as raising agent and completely
decompose in to gaseous products that evaporate during baking. But it cannot be used for most
12
bulky baked goods however, such as normal bread of cakes since some ammonia will be trapped
inside and will cause unpleasant taste. Decompose above about 36 0C in to ammonia, carbon
dioxide, and water in an endothermic process and so cause a drop in the temperature of the
water. Sodium bicarbonate has the property of releasing CO2 when it is heated:

NH4HCO3⟶ NH3 +H2O +CO2 (Iain Davidson (2016),)

Water

Water is very important material for the formation of dough and for all cleaning process at any
time. Cold water is used during the preparation of dough.

Water is an essential ingredient in dough which when added to wheat flour helps in the
formation of gluten by hydrating the gluten proteins when dough is subjected to mechanical
mixing. The gluten provides to the dough its characteristic rheological properties like desired
strength, extensibility, gas retention power and elasticity. The water has additional functions as
follows: first it helps in maintenance of a particular temperature of dough during mixing. Then
Amount of water determines the consistency of dough. Then it helps in the distribution of
dissolved salt and sugar uniformly throughout the dough and it facilitates the activities of
enzymes in dough. Finally Water helps in the gelatinization of starch during baking.

2.3.2.2. Raw material storage

Raw material storage was the proper placing of raw material at well-defined place and specified
time.

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Figure 3 Raw materials and packaging materials store

2.3.2.3. Mixing
Mixing of the ingredients was an action at which all the required ingredients are mixed
together in a proper amount and type.
Mixing was done in the two stages. In the first stage, all the ingredients mixed except
the flour. For the second stage, the flour was added and mixed for 1 minute at slow
speed and 1-2 minute at high speed. The final dough temperature should be 18-220c.

2.3.2.3.1. Dough mixer

Dough mixer was one of the equipment which is used for mixing of different
ingredients in to one component. In mixer there was no considerable chemical change
of components, but the change was physical state.

2.3.2.3.2. Application

Dough Mixer – The dough mixer is utilized for the mixing of various ingredients used
in the production of biscuits. These ingredients include flour, fat, sugar, water and
other chemicals used in forming soft, hard or fermented dough that was then used to
make the cookies and biscuits. Inside the mixing chamber, there are typically one
mixing blades that are fitted which rotate in continually at varying speeds. This process
allows the dough mixer to mix different types of hard or soft dough, thereby achieving
the right dough consistency. The dough mixer was covered on all sides to prevent the
occurrence of accidents as well as the penetration of dust. The capacity of the dough
mixers were 100kg.flour, 200kg.flour, 300kg.flour per batch.

2.3.2.3.3. Working Principle of Mixer

Using electrical motor an electrical energy was converted in to a rotational mechanical
energy. Then the mechanical energy was transferred as it is by using belt to the mixer
agitator then the rotational mechanical energy was directly applied to the mixing
materials by agitator blades.

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 Figure 4 Dough mixer

2.3.2.4. Cream preparation

Cream was a thick semi solid or jelly like liquid substance and it was used for bind two
biscuit pieces. Cream preparation was the process of mixing the ingredients like high amount of
fat and sugar, flavor, soya lecithin, color, starch and salt. These ingredients were mixed well
except sugar and after at least five minute grained sugar were added and well mixed together for
required condition.

There were two cream mixers used for cream preparation. Main parts of the mixers
were agitator (movable tank) & controlling board. The controlling board used to set
agitator speed and mixing time. Averagely it takes 3-5 minute for complete mixing of
ingredients.
Ingredients of cream-Shortening, Starch, Flavor, Sugar, Soya lecithin, Color

15
Figure 5 Cream mixers

2.3.2.5. Standing Time

After mixed, the dough was stood to allow the enzyme to react with the gluten. The
standing time was about 2.0-2.5 minute at 35°C. The time must be determined
carefully depending on the amount of enzyme and the quality of the flour in order to
achieve the soft, delicate eating texture of the cracker.

2.3.2.6. Molding
This stage was a stage at which the mixed dough was formed to be sheet, shape and cut
at this stage well-mixed dough was molded. There were two type of dough are found,
hard and soft dough. After mixing the dough has been prepared, its consistency can be
controlled by three ways.
 By adding of water
 By controlling of rotation of moulder
 By controlling rotor temperature
Lamination was a process that the dough biscuits are formed and shaped,
almost 80% of the process occurred in this unit operation, it was a biscuit
making process by which a layered structure was built up through the rolling of
the dough and folding it.

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 2.3.2.6.1. Rotary molder
Application of the rotary molder was a machine commonly in use for the producing
biscuit dough pieces from short dough.

2.3.2.6.2. Working principle of Rotary molder

The dough to be mould was feed in to the hopper and forcing roller force in to the
cavities of the molding roller out of the gun metal, uniformly engraved and coated with
food grade Teflon. Excess dough was cleared with a knife which is held by a holder
made from too steel to ensure uniform filling. An adjustable rubber roller conveying
the discharge cotton web, press it uniformly against the molding roller for perfect
transfer of molded pieces from the moulding roller on to the web. The purpose of three
drives was speed of the forcing roller influences the density of dough forced in to the
molding cavity, The speed of the die roller influences the production speed and The
discharge web speed influences the sample of the biscuits produced a long the web or
cross the web.

Figure 6 Rotary molder

2.3.2.6.3. Parts of rotary molder

 It designed to hold a blanket of dough. The roll is driven so that dough from the
hopper down in to the nip against molding rolls.
17
2.3.2.6.4. Molding roll
 It has smooth surface in to which were in graved, or insert, moulds to form the
shape of the dough pieces.
 Baring on the molding roll was a blade steel known as scraper. Dough which has
been forced in to the mould was sliced off and the excess runs down the scraper
and it pressed in to the blanket of dough which adheres to the forcing roll.

2.3.2.6.5. Extraction rolls.

 It has a thick rubber coating over a steel center around it passes the extraction web
 By adjusting this roll in a vertical direction the extraction web can be pressed
against the molding roll.
 It was driven in the direction shown and the dough pieces were pulled out from the
mould onto the extraction web.
 On its return the extraction roll the web passes over a web cleaning scraper which
removes any remaining trace of dough

2.3.2.6.6. Control parameter of Rotary molder

This unit for the production of soft dough, and low fat biscuits were designed to give
high levels of performance in terms of running speeds, the quality of the dough pieces
formed and consistency of production. The fine-tuning adjustment of the height of the
knife ensures precise control of the weight of each dough piece.

2.3.2.7. Baking
The biscuit move on to a flat steel band wire mesh conveyor that would carry them
through the oven in a continuous process. They were passed through a funnel oven and
baked as they move. The first requirement in baking was aeration of the mixture by
incorporation of gas. The second was coagulation of the material by heating in the
oven. So that the gas was retained and the structural of the material was stabilized.

2.3.2.7.1. Baking oven

Drying or baking was the removal of volatile substance (moisture) by heat from a
mixture that yields solid products (biscuit). Biscuit baking ovens, generally known as
tunnel ovens, have long conveyors which carry the dough pieces through a heated box
section baking chamber. An oven was a thermally insulated chamber used for the
18
heating, baking or drying of a substance and most commonly used for baking. Oven
lengths vary typically between 65m long. The conveyor band material was a wire-
mesh or a carbon steel sheet, which turns around large cylindrical drums at each end of
the oven. The conveyor was driven by a variable speed drive at the oven end which
allows the operator to adjust the baking time.

Figure 7 baking- oven

Parts of oven
A. Sensor
This determines temperature of each zone in the oven, and display on the control panel
board.
B. Flap
A handle found on each zone, used to close & open or partially open the metal pipes as
desired for the flow of hot air.
C. Metal pipe

The compressed hot air flows through a high heat resistant stainless steel pipe.
D. Wire mesh

19
It was long mesh metal conveyor belt which can resist high temperature. It passes
through the oven carrying the dough at the inlet & baked biscuit at the out let.
E. Control panel board

It displays all the parameter & conditions like temperature and air pressure, speed of
wire mesh.
f. Steam pump piece:

Each house (zone) has fan which pumps steam from dough to the atmosphere through
steam pipe.

2.3.2.7.2. Working principle of baking oven

After switching on the oven it takes 2.5-3 hours to be ready & start backing. This
match time was needed for heating the metal pipes to rich the desirable temperature.
Baking was a very important process but is very complex and somewhat difficult to
understand and describe. The design and control of an oven was principally a matter of
heat transfer, but for the baker it was a matter of temperatures and turbulence at
specific stages. Heat and temperature are not the same and should not be confused. It
was relatively easy to measure temperatures in an oven but much more difficult to
measure heat, or heat flux, which was the rate at which heat was being transferred.
Heat is transferred much more effectively if the air is moving near the dough piece at a
given temperature.
The heat was provided by burning gas and transferred by the three modes known as
radiation Conduction and convection Dough pieces were supported on a baking surface
which was usually a Sheet of steel on entering the oven, heat was applied to the dough
piece by a combination of conduction (through the baking surface), heat transfer from
the oven band heat transfer directly to base of dough pieces aids development of
structure, increased life for crackers baked on heavy mesh bands, good spread of
cookies on steel bands baked.
Convection: - (from the hot air moving in the oven). Convection were drying by air jets
that dough pieces dried, surface of dough pieces heated, moisture reduced by
evaporation from the surface, risk of checking due to moisture gradient between Centre
and surface. radiation:- (from hot surfaces of the structure of the oven).radiation was
20
baking by infrared radiation, dough pieces (electromagnetic waves penetrate dough by
* /-5mm,increased volume, good development of structure, moisture reduced from
Centre by conduction to the surface of the dough pieces The most effective form of
heat transfer was by convection but moving hot air also sweeps away moisture and
dries the dough surface very rapidly.
Nearly all biscuits were baked in band or travelling ovens with several independently
controlled zones. This means that oven conditions such as temperature, movement and
humidity of the atmosphere might be altered during the course of the baking period.
In Eshet food complex the oven has 3 zones for controlling temperature. The different
zones are:

 Moisture zone: - at this step moister was removed. -gas delivery or evaporation
takes placed, example Ammonia
 Baking zone:
 Coloring zone

2.3.2.7.3. Moisture zone

In this zone gas bubbles and water vapor are formed which expand and result in a large
reduction in the density of the dough. And also ammonium, carbon dioxide and steam
are to release surrounding. Continues to remove ‘free water’ from the dough piece.
Maximum gas/dough piece expansion achieved. Product volume relaxes. Fixing the
product structure: – Starch gelatinization – Gluten proteins change (denaturize)
Crusting of the product surface begins.
Temperature of this zone in Eshet food complex was averaged between 220-
250 c
o

2.3.2.7.4. Baking zone

In this zone gas bubbles and water vapor are formed which expand and result in a large
reduction in the density of the dough - During this period, the characteristic color and
flavor of biscuit is developed. The color becomes yellowish brown, which merely
darkens. The possible mechanism is occurrence of Millard reaction and non-enzymatic
browning, which involves the chemical reaction between reducing sugars in the dough
with proteins and produces the attractive color.
Temperature of this zone was ranging between 230-250oc.
21
2.3.2.7.5. Coloring zone
During this period desired texture of biscuits was obtained. In these zones relatively all
moisture and some chemicals of dough were removed. Color and flavor of biscuit was
developed. There were several chemical and physical changes which contribute to the
coloring of the biscuit surface. After the moisture has been mainly evaporated from the
dough pieces, the temperature of the surface rises quickly and the color will change
from around 150°C. There were three processes which contribute to the browning of
the biscuits.

Caramelization was a non-enzymatic browning reaction, which was caused by the

breakdown of sugars at high temperatures. The Caramelization of different sugars
occurs at different temperatures: fructose at 110°C, glucose 160°C and sucrose at
160°C. Caramelization results in both color and flavor development.

A second browning process, dextrinisation was the breaking down of starch molecules
by heating. This produces pyrodextrins which were brown in color and have a
distinctive flavor. Dextrinisation of the starch occurs at temperatures of 100-200°C.
The third browning process is known as the Millard reaction. This was a complex
chemistry in which many compounds are formed at high temperatures by the reaction
of reducing sugars and amino acids. Since milk has a high content of proteins and
amino acids, the Millard reaction would also contribute to the color of biscuits which
have been brushed with milk before baking giving a darker rich brown color.
These browning processes all require high temperatures and occur when the biscuit
surface was already dry. The coloring takes place in the final stage of the baking
process. Majority of moisture removed during Stages 1 & 2 and coloring now
occurs .Structure was fully set and Product was firm, The color develops due to: –
Sugar Caramelization – protein reactions (Millard browning) These also develop
flavor.

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2.3.2.7.6. Controlling Parameters
The main parameters which control the baking processes were temperature and wire
mesh speed (time). If it was desired to increase the total rate of production then the
speed of wire mesh and the temperature of each zones were increased.

2.3.2.8. Cooling
The biscuit were cooled under room temperature without any forced air circulation. To
keep the quality of biscuit and to protect from cracking natural cooling were mostly
used. After baking, the biscuits need to be gently cooled down to ambient temperature:
forced cooling was not advisable as it generates unwanted “checking” effects on the
biscuit shells, leaving them fragile and affecting the overall efficiency of the
production. The cooling time depends on the type of biscuits and the package format.
Sandwiched biscuits, usually require a longer cooling time as the biscuit shell must be
at the same temperature as the cream before entering the sandwiching machine. The
cooling of the biscuits takes place on a set of conveyors, usually positioned overhead.
The speed of the conveyors was automatically adjusted to that of the rest of the line,
for which the” master signal” was given by the oven.

Figure 8 cooling conveyor

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 2.3.2.9. Stacking

It was the process of pushing biscuit together for easy lifting. Stacking was a process used to
collecting and ordering of biscuits which was suitable for next process. At the end of the cooling
conveyor was stacking. The function of this unit operation was to collect biscuit from the cooling
conveyor, from in to lanes and stack them on edge or overlapping each other for easier handling.
The stacking allows a more vertical orientation of the biscuit, this orientation was possible for
the transfer of sallower moving vertical stacking band or if the stacking is done on to vibrated
inclined conveyors. Vibrating conveyors means of stacking and feeding biscuit to the in- feeds of
wrapping machines.

Stacking machine

The flip stacker relies on acceleration by a fast rotating flipping roller which throws
each biscuit forward over the one before it. The staking machine usually stack the
biscuit directly on to the packing table (or the table beside a cream sandwiching
machine).guide strips of steel are usually fitted at appropriate spacing across the
packing table to collect the lanes from the stacker and to maintain the along the
packing table.

Figure 9 Stacking machine

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2.3.2.10. Sandwiching
Sandwiching was the process of dropping cream on the reverse side of biscuit. It was
done by sandwiching machine.

Sandwiching was used to creaming a pair of biscuits together and also this unit
operation was necessary for creamy biscuit. This unit operation was important for
connecting prepared cream and baked a shell of biscuits.

2.3.2.10.1. Sandwiching machine

Sandwiching machines were used to sandwich the cream between to biscuits. All soft
biscuits were creamy biscuits. After cream preparation the process of cream filling
starts by cream pumping. Agitator tank which push (feed) cream to screw Then Screw
conveyor transport cream to gear Pump. Gear pump It pump cream through the pipe up
to syringe after that Double pipe heat exchanger were the cream passes through the
inner pipe and hot or cold water moves through the outer pipe. Next to cream pump the
process was cream dispensing to biscuits. First a vibrating shooter transport biscuits to
fingers then the finger takes the biscuit to syringe. The syringe receives cream from
double pipe heat exchanger, and then by rotating continuously it dispenses the cream
through holes. The thickness of cream can be adjusted by operators as required but
averagely 1.3 gram of cream was used for each Sandwiching biscuits.

25
Figure 10 Sandwiching machine

2.3.2.11. Packing
During packing a number of biscuit pass (pushed) by stick on the machine and warped
by plastic cover and this cover attached by high temperature.

2.3.2.11.1. Packing machine

Packaging machine was equipment used to pack finished products by use of different
type of Film. Some of the materials used for packing were: Film, carton, packing
machines, plaster (cello tape), metal stands etc- Film was a thin plastic sheet where the
company name and brand, type or name of biscuit, ingredients and production and
expired dates were written on it. It was a main material used by packing machines to
cover or pack biscuits.

2.3.2.11.2. Working principle

The films passes through a series of many rollers date printer & photocell before it
riches to folder. The operator adjusts the photo cell before the machine starts work.
This photocell emits Light that can sense dark or white color on the film. The date
printer has in k & numbers made of Bronze. So, date printer was adjusted (changed)
monthly and annually. During work the photocell reading, date printing and jaw
cutting takes place at the same time simultaneously. Therefore, the use of date printer
was to adjust and control the timing of date printer and jaw cutter.
Finally the film passes through folder, where it was shaped and packing is started. The
fingers insert the biscuit inside the folder or film, then the first circular wheel pull then
give the axial edge of film to the next wheel heater where film edges are sewed. The
fingers which were found next to folder are used to hold and transport the packed
biscuit to jaw cutter. The jaw cutter have upper and lower jaws both having heater. It
cut and sews both ends of the packed biscuit film. Finally a conveyor belt takes out the
packed biscuits where packers bring and pack it in a carton.

26
Figure 11. packaging machine

There were two types of packaging. Primary packaging and Secondary packaging
(carton sealing)

2.3.2.11.3. Primary packaging

The biscuits are packed by the plastic film with the help of packing machine
In primary packing (film) contain the following information. Self life, production Date,
Expiry date/use best before, Company logo, Quantity, Barcode, Detail/ingredient,
Detail Address of the company, Product name with photo with brand name, Bach no

2.3.2.11.4. Secondary packaging

This type of packaging was manual packaging of biscuits that packed by the plastic
film together in the strong paper (carton) with the help of self-adhesives

On secondary packing/on carton contain the following information was;

 Name of the product with photo

 Brand name
 Company logo
 Total Quantity
 Details Address of the company
27
  Bach no
Storage; Storage was the final phase of biscuit and cookie production that in evolves storing
product in containers, facilities and conditions that was guaranteed to maintain the shelf of the
product.

Figure 12 Finished products store

2.3.3. Quality control and assurance

2.3.3.1. External quality

Thickness of biscuits was determined by measuring the diameter of four, eight, and
twelve biscuits samples placed edge to edge with a digital vernier caliper. An average
of six values was taken for each set of samples. Average value for thickness was
reported in millimeter.

Diameter of biscuits was determined by placing four biscuit samples edge to edge and
measuring with a digital vernier caliper. An average of six values was taken for each
set of samples. Average value for diameter was reported in millimeter. Weight of
biscuits was measured as average values of six individual biscuits with the help of an
analytical weighing balance. Average value for weight was reported in grams. Spread
ratio was calculated by dividing diameter by thickness. Spread ratio or diameter is used

28
to determine the quality of flour used in preparing biscuits and the ability of the biscuit
to rise.

Textural quality [hardness and fracturability] was a very important and desirable
quality attribute for biscuit. Hardness, which was the peak force required to break the
biscuit, decreased as the percentage inclusion of PPF in the formulation reduced.
Fracturability measures the ability of a product to fight to regain its original status or
form. Fracturability of the biscuit samples significantly (p < 0.05) reduced as the level
of UBF increased. Apart from the baking conditions, the type, quantity of ingredients,
and protein content of the flour used have been reported to influence its hardness and
other textural attributes

2.3.3.1.1. Determination of color attribute of biscuit

Color is an important attribute because it can arouse individual's appetite. It is one of
the parameters used for process control during baking and roasting, because brown
pigments appear as browning and Caramelization reactions progress. The color of the
crust of the biscuits was an important sensory attributes, which can enhance
acceptability.

Biscuits color become darker with increasing the level of protein in the formulation
due to the amino acid of protein react with reducing sugar during baking in the Millard
reaction.

Crispness of biscuits

Crispness of biscuits was one of the most important for customer. The interaction of
cultivar and growing environment significantly influence the crispness of biscuit
production. The result indicated that the dry matter content of cultivars influence the
crispness of the biscuit.

2.3.3.2. Internal quality

In case of nutritional value, high carbohydrates 75g per 100g, high protein 7.5g
per100g biscuits, high energy 475kcal per 100g, high fat 16g per 100g and fibers <1g.
In case of flavor and aroma, it has good flavor and aroma.

29
 CHAPTER THREE

3. OVERALL INTERNSHIP BENEFITS I GAINED

3.1. Practical skill
Since, I have never had a chance of working at a plant, being one of the interns
undergoing this program helped me in many ways. I was understand How to
differentiate soft from hard dough, how to analyze the quality of processed products
that are used for the consumption. The laboratory interns of moisture content,
Impurities, and hardness of the wheat for the quality of product and for the profitability
of the company and the effects of the quality of row materials on the quality of
product.

I know to handle material and equipment in order to maintain the quality of product,
process unit operations involved in biscuits production.

3.2. Theoretical skill

When in the four months of my internship program, I stayed in the company, in this
time; I did get the chance of being engaged in any design work. the practice is depends
on theory, it was easy to correspond with each other it was the most interesting when
in the way of improving interpersonal relation may be removed. It was challenging to
be liberated enough to ask questions and observe the practical parts of the process I
believe that going to in new working environment would not be difficult after this
experience.

3.3. Team playing skill

I was developing easily and rapidly this skill during four months of my internship
program. I was beginning this skill when I was in a campus some assignments and
group discussion were done together. This helps us to handle different characteristics
of the person we worked with. I had been working, most of the time with my friends
and company supervisor gaining benefits in terms of improving my team playing skill
during my internship period in the company. Therefore, I understand that team work is
30
important to do high a quality work at a short period. Besides communication, team
playing is a vital part of work flow. During I stayed in Eshet food complex company, I
was knowledgeable about the labor force employed in the plant. In this regard I have
experienced a team work culture and improve my communication skills. With this
experience I believe that I will full experience to work within in the future.

3.4. Work ethics

Work ethics was also the other things that I have learned. Respecting time and protocol
is very important. Even when there is no urgent work that needs to be done, every staff
members respect their hours and aim of making themselves valuable in their own
work.

Work ethics related issues in terms of the following principles

Punctuality: this means arriving at work on time. Since, there is a transparency

service of the company, arriving on time at work was necessary.

Honesty: honesty at work means spending working hours and resources totally on
work. As I have observed in the company all the labors spend their time on work but
they have a break time to talk with their friends over coffee and tea. They wear
working clothes on the work, not outside the work place. They also use transportation
services only from the company labor.

Initiative: this means being prepared to see what needs doing and to do work without
always being asked or told to do it. When you finish a piece of work and see something
else that needs doing, you have to take the initiative to do that work. As we have
observed in the company some of the labor do their work without command by other
person I have also tried to participate to help all workers in all section of the process.

Loyalty: it is important always to support your employer and do what is best for the
growth of the organization.

Maximizing productivity: this is the ability to do high quality work faster and
efficiently. Some workers produce good quality but they are slew. Others work quickly
but the quality was low. 31
Willingness to learn: this means understanding the way things are done at your work
place and trying to do it better.

3.5. Leaderships skill;

Being an intern student, I have experienced leadership skill. I have understood that in
order to manage a company, one must possess leadership quality and ability to handle
intricate interpersonal relationships effectively within an organization. The important
factor is loyalty to the company and the work. I learned to expand my energy in the
direction most advantageous to the work not our benefits. Therefore, no one should
talk it for guaranteed that a company team will not work together harmoniously just
because its members are placed physically together in one location. On the contrary
there should be a good communication together with a good ethical behavior. To build
and believe that leadership is dynamics, those are managing time, motivating
individuals, giving feedback and building teams.

3.6. Entrepreneurship skill

Entrepreneurship is a key driver of economic growth and job creation. it provides
many people with career opportunities that better fit their preference than waged
employment.

After the completion of internship I am more motivated to look forward in

manufacturing business. I could say that I have taken some crucial advantage from my
internship experience in Eshet food complex. I have said this because I have learnt or
have taken some entrepreneurship ideas from my friends met in the company who are
very keen in this corner.

Practical activity is exactly corresponding to the theoretical lesson that I have learned
in the previous three years course and reference material that I got a chance to refer.
During my internship period in Eshet food complex, I upgraded my theoretical
knowledge, which I have been learned in the previous three years. My theoretical
knowledge got strengthen more by those practical techniques. This is because I had to
refer Every time when I came across a problem.

32
Going through a report that was on a bid evaluation, I learnt the basic requirements of a bid
evaluation. Depending on the results of technical evaluation, the financial proposal of the bidder
will be opened in the presence of the bidders, consultants, and the clients or their representatives.
a team of bid evaluating committee will take over the document and evaluate it. What is
expected from the financial offer and technical proposal will be stipulated in the bidding
document. After the financial and technical score are presented the combination of the two is
presented. a bidders achieving the highest combined technical and financial score would be the
winner. The committee will finally reveal their recommendations based on the evaluation they
made.

Every activity excited in a month will compiled in document called monthly report. this
document will contain the contract condition and name of the clients, work executed in that
month, the work schedule, problem encountered, supervision report, tests conducted, number of
employer, equipment used, photo report, total work executed, and at the end summary for the
month.

3.7. Interpersonal communication skill

During My internship period the interpersonal communication skill, which are the life skill use
every day to communicate and interact with other people, individually or in group. Not only how
I communicate with others, but also I got confidence and raise an ability to listen and understand.
Problem solving, discussion making, effective communication, teamwork and service recovery,
attention to detail, time management, personal empowerment, self-confidence, responsibility and
cultural sensitivity which are also consider as interpersonal communication skill. I can say this
skill was easy for me and I had gotten a wonderful internship that spent such a happy moment
with all of them. Though, still have so much to learn, I think this challenge was that should
include in my career. Participate in the process of manufacturing the product have different
perspective because of working with food scientist specialized knowledge can very beneficial,
particularly in large project, since expert in various specialty can provide valuable service.
However it is advantageous to understand how the different parts of the process fit together.
Effective cost and delays can result from poor coordination and communication among
specialist.

33
When working in a large and complex project coming across associates that have different duties
and expectations is unavoidable. So in order to perform any activities one should communicate
wisely and effectively. Development of effective communication and mechanism for resolving
conflicts’ among the various participants will be handy. Even within a single profession such a
food scientists there are quite distinct groups of specialty in working, design management,
operators, construction and other subspecialties. Good communication and coordination among
these participants is essential to accomplish the overall goals of the company.

The fundamental challenge is to enhance communication among individuals, group and

organizations.

34
35
 CHAPTER FOUR

4. CONCLUSION AND RECOMMENDATION

4.1. Conclusion

The company produces about eight (8) types of biscuits and, wheat flour. Its end users or
customers are ranging from regional countries in most of oromiya region. The main steps used to
produce biscuit were mixing, lamination, baking, cooling, stacking, packaging and cartooning.
The main ingredients used for biscuit production are: Flour, Sugar, Shortening, Flavor and
Coloring agent etc. the manufacture of biscuits and has own process.
This internship program is the best program for the university students l ever seen I know what it
puts in my life. So I can say that it was the time that I faced challenges. Because I hope I learn
from challenges.

4.2. Recommendation
 Since eshet food complex (EFC) factory production machines were modern and it's
producing product were very well but, they couldn't how to protect it's modernity.
They should need skilled mechanics.
 The factory should assign professionals and skilled workers for specific duties.
 They should receive enough amounts of raw material (wheat) for their current and
future production.
 They should advertise their products for the people in order to get market
acceptance.
 The factory should allocate budget for the buying of generator which reduce all the
losses which caused by lack of electricity.
 Most low level workers have no enough knowledge about some ingredient they
used, to solve this problem they should give different tutorials and give the chance
to improve their background knowledge but not based only on experience
 Also your products are for local market, please extend to foreign country

36
 The company should work on quality more to strengthen its relationship with
customers.
 The company should employ additional well experienced workers.
 Written documents and releasing information to the website to the internet are
needed.
 The company should have additional working clothes as a reserve
 Lack of Greenness of compound. Also, the laboratories are not fully organized I
think the top management is not focused and I recommended that the company
must fulfill the necessarily laboratory equipment in order to produce high quality.

37
 REFERENCS

 Atwell, W. A., Hood, L. F., Lineback, D. R., Varrianomarston, E. and Zobel, H. F.

1988. The technology and methodology associated with basic starch phenomena.
Cereal food world 33: 306-311.
 Lui, Q. 2005. Understanding starch and their role in foods. In steve W. C. (ed). Food
carbohydrates: chemistry, physical properties, and application, P. 310-355. Boca
Raton: CRC press.
 Iain Davidson (2016), biscuit baking technology 2nd edition processing and engineering
manual pp. 35-48 and pp. 73-91.
 Manley, D. 2000. Technology of biscuit, crackers and cookies. Cambridge: woodhead publishing
limited.

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