SUMMER TRAINNG AT CADBURY INDIA LTD. THANE PRESENTED BY SATYAMVADA FOOD TECHNOLOGY DEPARTMENT HALDIA INSTITUTE OF TECHNOLOGY.

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Presentation transcript:

SUMMER TRAINNG AT CADBURY INDIA LTD. THANE PRESENTED BY SATYAMVADA FOOD TECHNOLOGY DEPARTMENT HALDIA INSTITUTE OF TECHNOLOGY

INTRODUCTION HISTORY COMPANY PROFILE STRENGTH IN EMERGING MARKET

INTRODUCTION

JANUARY 19,2010 KRAFT CADBURY

PLANTS IN INDIA

FACTORY IN INDIA 1.Thane 2.Malanpur 3.Induri 4.Baddi

DEPARTMENTS IN PLANT 1.Production 2.Water Effluent Plant 3.Science and Technology department (a) Pilot Plant (b) R & D Laboratory

PRODUCTS 1.CONFECTIONARY Cadbury Dairy Milk Cadbury Five-Star Cadbury Perk Cadbury Celebrations Cadbury Temptations Cadbury Éclairs Cadbury Gems

PRODUCTS 2.SNACK FOODS Bytes Oreo

PRODUCTS 3.DRINKING BEVERAGES Bourn vita

PRODUCTS 4.CANDY CONFECTIONARY Halls 5.GUMS Bubbaloo

I NGREDIENT OF CHOCOLATE Cocoa beans SugarInvert sugar GlucoseIsomaltMalititolMilk

I NGREDIENT OF CHOCOLATE Chocolate crumb EmulsifierCerealsWafersNutsFruitsCaramelnougatine

P ROCESSING OF COCOA BEAN Sowing of seeds Harvesting and splitting of pods Cleaning of podsFermentationDrying and bagging

P ROCESSING OF COCOA BEAN Roasting winnowing blending Grinding Alkalization or Dutching

P ROCESSING OF COCOA BEAN Liquor pressing

Cocoa liquor Fat pressing Press cake Cocoa butter Breaking Grinding Cocoa powder

MANUFACTURING OF CHOCOLATE

Manufacturing of chocolates Preparation of ingredients Mixing\blending Refining Conching Milk is sieved Cocoa butter is liquefied Pulverized sugar Cocoa mass Milk powder Cocoa butter Emulsifier

Tempering Production of final chocolates Molding Packaging Storage Chocolate block depositing Vibrating Demolding Tested for any presence of metal Wrapped with gold foil Sealed Packed in wrappers Labelled

Packaging

PRINCIPLES OF PACKAGING Physical Protection Barrier Information transmission Marketing Security Convenience Portion control

Easy to open and close. Easy to dispose off. Easy to recycle. Easy to identify. Informative. Eye appealing. Control over transfer of moisture. Control over transfer of other gases / vapor. Protection against crushing. Wide temperature range in storage and use. Low cost. No toxic constituents. Shock protection against vibration Cushioning to the product, part of packaging which protects the article from damage due to shock and vibration IDEAL PACKAGE

ANALYSIS

Instruments Moisture Analyzer Texture analyzer pH meter

Water activity meter Rheometer Colorimeter Instruments

Rancimat HPLC Instruments

SENSORY EVALUATION Parameters undertaken for evaluation 1.Hardness to bite 2.Creaminess 3.Sweetness 4.Cocoa ness 5.Melt rate 6.Mouth feel 7.After taste 8.Overall acceptance Sensory plays important role in following Scope for product improvement New product development Pre-consumer test Product quality assesment

SENSORY EVALUATION 1.USES 2.TESTS FOR EVALUATION (i) Preference Test (ii)Discrimination Test Triangle- Test Duo-Trio Test (iii)Descriptive Test

SHELF-LIFE STUDY AMBIENT (Room Temperature) ACCELERATED CONDITION (32ºc and 90% RH) A/C (Temperature between ºC )

FIVE-STAR 1.SAMPLE (i)Humidifier (ii)Ambient 2.TESTS (i) Texture (ii) Moisture 3. Result

CONCLUSION Cocoa beans are main ingredients. Quality is maintained at every step. Innovation is encouraged.

THANK YOU