IN TR OD UC TI ON

A lon g t_im_e ago, when the British rul

w
ed India, a small factory was set up in
Mu~ba1 city, to manufacture sweets the suburbs of
and toffees. The year was 1929 and the
dominated by famo~~ int e~a tio nal market was
brands that were imported freely. De
and u~equal ~ompetlt~on, th•~ comp~~ spite the odds
adh enn g to high qua hty and 1mprov1s y called Parle Products, survived and succeeded, by
ing from time to time.
A decade later, in 1939, Parle Pro
ducts began manufacturing biscuits,
sw eet s and toffees. Having already in addition to
established a reputation for quality, the
nam e grew in strength with this divers Parle brand
ification. Parle Glucose and Parle Monac
first brands of biscuits to be introduced o were the
gre at taste and quality. , which later went on to become leadin
g names for

HO W PARLE FOUGHT TO MAKE

BI SC UI T AFFORDABLE TO ALL
Biscuits we re ver y much a luxury foo
d in India, when Parle began production
Ap art from Glucose and Monaco bis in 1939.
cuits, Parle did offer a wide variety of
However, during the Second World Wa brands.
r, all domestic biscuit production was
assist the Indian soldiers in India and diverted to
the Far East. Apart from this, the shortag
in those days, made Parle decide to con e of wheat
centrate on the more popular brands, so
people cou ld enjoy the price benefits. that

Thankfully today, there's no dearth of

ingredients and the demand _for ~o re pre
bra nds is on the rise. That's why; the mium
y now have a wide range ofb1scu1ts and
mouthwatering confectionaries to off
er.

TH E ST RE NG TH OF THE BR AN
D
Ov er the years, Parle has grown to bec
ome a multi-million US Ool)ar co~pan
the Parle products _ biscuits or confec y. Many of
ti~nari~, are market leaders in their cat
hav e wo n acclaim at the Monde Select egory and
To day Parle enjoys a 40% share of the ion , sin ce 1971.
total biscuit market and a 15% share of
confedtionary market, in India. The Par the tota~
le Biscuit brands, su~h as; ;ar l\G ; M
Krackjack and confectionery brands, o;~ ::~
such as, Melody, Poppins, ango I e
enj oy a str ong imagery and appeal am an •
ongst consumers.
 HIERARCHY OF PARLE PRODUCTS
w
ICHAIRPERSONI

D
!EXECUTIVE DIRECTOR!

D
-=:::::::~==== =II=====::::: :====-

D D
!PRODUCTION MANAGER! RODUCTJONMANAGE
IBISCUijj ONFECTIONER

D D
QICHIEF ENGINEER! !ENGINEER OFFICER!

D
u= n ==r
~ISCUIT1 !CONFECTIONER~ IPRINTINGI

!J
qiMANAGERJ

qlPERSONEU lsUPERVISORsl

D
q~DMINISTRATOR J !CHARGE HAND!

D D
IEMPLOYEsl IEMPLOYE§
 0
MANUFACTURING PROCESS FLOW CHART

IRAW MATERIAL TESTING! =============- -

!MIXING!
D
--==:::::::::::::==::::i

!MOULDING! ---=====::::========
D
D !BAKING!

~OGLING! ---=====::::======== .n.

D !PACKING!
 SS LAYOUT
w
PROCE

'.)~l >~ < ;J P L A T

§
EALING M A C H IN
BO
,_,-___. APPIN

> f'.:ONVEYOR B

IN!
bISPATCH SECTO
 PRO CESS LAY OUT OF PARLE PRODUCTS LTD.
CJ
PARL E G are made at parle products ltd. at vile parle .

First o~ all the parle products buys RAW MATERI AL from the various suppliers and
stored mto the store room. This raw material is then sent to laboratory for testing and
after testing only it is used for manufacturing. The raw material consist of Wheat flour,
Sugar, Partial ly hydrogenated edible vegetable oils, Invert syrup, Leavening agents (503
Baking powder) Milk, solids Salt Emulsifiers (E 322 or E 471 or E 481) and Dough
condit ioners (E 223).

Such a mixtur e of raw material is taken and mixed into STEPH AN MIXTURE, which is
high power mixture machine. Specially made for mixture of dough, from which the
mixtur e is passed to molder called ROT ARY MOUL DER. Through that moulder
approximately 10,000 come out in a minute. Moulder had 260 cups fitted in it which
gives shape to the biscuits and an impression embossed on it of parle-g.

From rotary mould er the dough is passed through a 260 feet long OVEN which is
approximately 340* c. In oven there are three stages to be followed

• Removal of moisture.
• Building the structure of biscuits.
• Colour ings of biscuits take place.

From oven the hot biscuits are placed on the COOL ING CONV YOR, which is 260 feet
long and the biscuits continues to run on it for 5 to 7 minutes so that the biscuits become
cool and all the moistu re that biscuits contain gets evaporated. And because of the above
reason the factory has" S FLO W LAY OUT " in the factory.

The convey or contin ues to move to COUN TING UNIT where biscuits are counted and
seen that it is going on properly or not.

The convey or continues till the biscuits reach the STAL KING TABL E at which the
biscuits are packed in very orderly manner.
From cooling conveyor sum biscuits are diverted through AUTO FEEDING
MACHINE to another stalking machine where packing is done.

From stalking table the biscuits are moved on conveyor to MULTl PACK WRAPPING
MACHINE were 16 biscuits are packed into a regular parle g wrapper so that the weight
of 16 biscuits comes up to I00 grams.

Then 24 packets of parle g biscuits are packed into a POLY BAG

And after packing it into poly bag it is sent to SEALING MACHINE where it is sealed,

Then it is sent to CORRUGATE BOX SECTION in which 6 poly bags are placed and

Then the boxes are kept on conveyor and sent to DISPATCH SECTION from were the
biscuits arc sent to various places in India and all over the world.