`FEDERAL UNIVERSITY OF TECHNOLOGY, OWERRI

P. M. B 1526, OWERRI, IMO STATE

AN

I.T. REPORT ON

STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES 200

LEVEL)

DONE AT

RICH FOOD INDUSTRIES

NO 26 ST. MICHAELS ROAD, ABA, ABIA STATE.

WRITTEN BY

KALU, EUREAL N.

REG: NO: 20131838963

DEPARTMENT CHEMICAL ENGINEERING

SCHOOL OF ENGINEERING AND ENGINEERING TECHNOLOGY,

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE

AWARD OF BACHELOR OF ENGINEERING (B.ENG) DEGREE IN
CHEMICAL ENGINEERING

JANUARY, 2015
 DEDICATION

This work is dedicated to God Almighty for protection throughout my internship

period.

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 ACKNOWLEDGMENT

My profound gratitude goes to the staff of Rich food Industries who accepted me
as a sister and taught me wholeheartedly despite the initial lapses I had. I also
appreciate my parents who always inspired me to learn and to practice the art of
custard making at home.

Finally, I appreciate my lecturers in Chemical Engineering who have been working

round the clock to see that we learn and become useful in life.

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 TABLE OF CONTENT

Dedication .ii

Acknowledgment ..iii

Table of content .ii

CHAPTER ONE

Industrial profile ....1

Company vision 2

Company mission .2

CHAPTER TWO

Feasibility study of the custard business in Nigeria 3

CHAPTER THREE

Processes involved in custard powder production ..6

Process steps .9

Preparation ..10

Cooking tips . ..10

References .12

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 CHAPTER ONE

INDUSTRIAL PROFILE OF RICH FOOD INDUSTRIES

Rich Food Industries is a giant food processing industry situated in

Aba, Abia state with branches in over 10 states across Nigeria. The
company was established in 1992 with 5 staffs. The growth of the
industry came about when they entered into affiliate partnership
with Nestle Plc, Lagos. Nestle is the major producers of many food
supplements including Milo sweets, Ecclairs, Maggi, Ovatine, Nestle
milk etc.

Rich food industries specializes in the production of Billow sweets,

processed custard powder and Rich Margarines. These three
products form the pillar of Rich Food Industries.

On weekly basis, products from both our factory and that sent from
Nestle are packed into our store and sorted accordingly. These
products are equally sent to our wholesalers using our company
truck every day.

Rich Food industries has at its apex, the managing director, the
assistant managing director, the secretary, the accountant, factory
workers and store keepers.

In the course of my IT program with them, I was attached to two

major units: the kitchen unit and the general unit.

The general unit is where we were first entertained and given

orientation for about two weeks before we were then introduced to
the Kitchen department. The general section is in-charge of daily
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office chores like running errands, photocopying, typesetting and
other external duties as may be demanded.

The kitchen section is in-charge of research and campaigns. The

campaigns are taken to secondary schools, NYSC camps, market
places etc where we organize cooking competition and give lecture
on choosing the right food menu for both family and individual use.

This awareness is organized occasionally and virtually everybody

around partakes in the outing.

COMPANY MISSION

To manufacture rich-nutrients food supplements with local

materials that will outwit foreign and imported food items.

COMPANY VISION

To become the leading name in the African food industry with

quality products that stands the test of time.

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 CHAPTER TWO

FEASIBILITY STUDY OF THE CUSTARD BUSINESS IN NIGERIA

Custard powder is a powdery meal for Nigerians, especially those in

the urban areas. Due to its aesthetic look, good taste and short
time of preparation, the product has found place on many breakfast
tables. As a result of the continuous rural urban drift and the
eating habits of most urban dwellers in Nigeria, this product will
continue to command high demand.

An investment into this line of production is a step in the right

direction that is definite to yield great returns.

The raw materials for processing custard powder are corn flour,
arrow root starch, food colours and essence. The raw materials are
available and can be obtained 100 per cent from our local market.

A small scale plant envisaged for this project consist of the following
machinery and equipment electric oven, milling/ grinding
machines, mixers, dryers, weighing instruments, etc. All the
machines and equipment can be procured from our local
fabricators.

Production of custard powder takes the following stages: drying

the ingredients for the custard powder are dried in a drier. The
electric oven is used for the drying process. The dried ingredients
are then poured into the milling machine for grinding into powdered
form as finished products. The products are measured and package

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in either a 450 gram plastic/tin containers or packed into polythene
bags of various sizes and sealed, before sending to the market.

The project can be located in any part of the country where there
are abundant supply of corn and the other raw materials. The
required accommodation is a two bedroom flat for a start. The
environment should be healthy and free from any form of pollution.

Investment cost for setting up this project is estimated at about

N700,000. This amount can be scaled down or increased,
depending on the financial position of the promoters. The
machinery in consideration has a capacity of producing 250,000
units of the 450 grams/ year, working at eight hours per shift of
250 working days. Assuming a wholesaler price of N35 per unit,
this will give revenue of N8.75 million/ year. A conservative pre-tax
profit of 35 per cent or N3.06 million is realisable in the first year of
operation.

The viability of this project is not in doubt considering its high

turnover and envisaged profit margin.

Sales outlet for this product include supermarket, catering outfits,

the open market and appointment of sales agents. A high standard
of hygiene and good packaging makes the product sell fast.

With an estimated population of 140 million people, Nigeria is a

potential market for investors who want to venture into small,
medium or large scale food processing.

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Custard is a delicious, nutritious food eaten and enjoyed by
everyone. It is a treated form of pap known as (Ogi) Many people
prefer custard to pap because of its taste and flavor. Custard stays
for a longer period of time without getting spoilt. It is cheap,
affordable, easy to prepare and very cheap. It is eaten by both the
rich and the poor and it is mostly eaten by people living at the
urban parts of the country because of the ever busy life style of
most Nigerians.

The market for it is enormous and with the feasibility carried out I
notice Nigerians take custard with Akara,moi moi, beans in the
morning before rushing to work, on weekends, during times the
Christian Lenten period and the Islamic fasting.

We have established the facts that the demand for custard is high
in Nigeria. You dont need huge capital to start; you can start with
as low as N20,000, no equipment or machinery needed to produce
custard. You can start production from home so space is not a
problem. You have no reason not to go into this business, the
ingredients and raw materials are readily available anywhere in
Nigeria. You dont need any special skill for this business; the only
thing you need is step by step on how to produce custard exactly
without any mistakes.

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 CHAPTER THREE

PROCESSES INVOLVED IN CUSTARD POWEDER PRODUCTION

Custard powder is predominantly used in Britain as an alternative

to using eggs for making custard. It was invented in the 1830s by
Alfred Bird, whose wife enjoyed custard but was allergic to eggs. He
named the product Bird's, which remains a widely used brand in
the United Kingdom. Use custard powder to make custard by
mixing it with boiling milk or cream and sugar to taste. Use it to
make a custard sauce by mixing it with hot milk and seasonings
such as herbs and spices as desired.

Custard powder is different than instant custard, which is typically

prepared by adding water. Instant custard contains more
ingredients than custard powder, including sugar, milk proteins, oil
and cream powder. Because it is a specialized product, custard
powder may be difficult to locate. Substitute it with vanilla instant
pudding, or mix up a custard powder substitute by combining three
parts cornstarch with one part vanilla extract and a pinch of salt.

Custard Powder is not actually custard which has been dried into a
powder. It's mostly a starch that has been coloured yellow,
sweetened and flavoured so that when hot milk is added the starch
will make not only thicken the liquid, as a starch is bound to do
anyway, but to give it the right colour, taste, and aroma for a
custard-like sauce.

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There are several name brands of Custard Powder, and many stores
sell their own brands as well. When you mention Custard Powder,
though, it's probably very hard for someone not to picture the red,
yellow and blue cardboard tins that say "Bird's" on them.

Bird's Custard Powder is based on corn starch. The starches that

other Custard Powder brands use include tapioca or sago starch.
The ingredient list for a British tin, as of 2010, reads: cornflour (aka
cornstarch), salt, colour (annatto), flavouring. The container also
says, "Contains no artificial colours."

Some say the version of Bird's made in North America doesn't taste
as good as the version made in Britain.

Whatever the brand of Custard Powder, though, whether Bird's or

another, the ingredients are very similar to a North American
Vanilla Pudding Mix.

Custard variations

While custard may refer to a wide variety of thickened dishes,

technically (and in French cookery) the word "custard" (crme or
more precisely crme moule, refers only to an egg-thickened
custard.

When starch is added, the result is called pastry cream (French:

crme ptissire) or confectioners' custard, made with a
combination of milk or cream, egg yolks, fine sugar, flour or some
other starch, and usually a flavoring such as vanilla, chocolate, or
lemon. Crme ptissire is a key ingredient in many French
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desserts including mille-feuille (or Napoleons) and filled tarts. It is
also used in Italian pastry and sometimes in Boston cream pie.
Although egg thickens the custard, the effect is minimal, with the
majority of thickening resulting from starch. Corn flour or flour
thicken at 100 C and as such many recipes instruct the pastry
cream to be boiled. In a traditional custard such as a crme
anglaise, where egg is used alone as a thickener, boiling results in
the over cooking and subsequent 'curdling' of the custard; however,
in a pastry cream, starch prevents this. Once cooled, the amount of
starch in pastry cream 'sets' the cream and requires it to be beaten
or whipped before use.

When gelatin is added, it is known as crme anglaise colle. When

starch is used alone as a thickener (without eggs), the result is a
blancmange. In the United Kingdom, custard has various
traditional recipes some thickened principally with cornflour
(cornstarch) rather than the egg component, others involving
regular flour; see custard powder.

After the custard has thickened, it may be mixed with other

ingredients: mixed with stiffly beaten egg whites and gelatin, it is
chiboust cream; mixed with whipped cream, it is crme lgre.

Savoury custard: Not all custards are sweet. A quiche is a savoury

custard tart. Some kinds of timbale or vegetable loaf are made of a
custard base mixed with chopped savoury ingredients. Custard
royale is a thick custard cut into decorative shapes and used to
garnish soup, stew or broth. In German it is known as Eierstich

8
and is used as a garnish in German Wedding Soup
(Hochzeitssuppe). Chawanmushi is a Japanese savoury custard,
steamed and served in a small bowl or on a saucer. Chinese
steamed egg is a similar but larger savoury egg dish.

Custard may also be used as a top layer in gratins, such as the

South African bobotie and many Balkan versions of moussaka.

PRODUCTION PROCESSES

Equipment Needed

Mixing Machines
Weighing Instruments
Drying Machine
Sealing Machine

All these machines or equipment can be procured locally from

machines and equipments fabricators in Nigeria.

Ingredients

Edible Corn Starch flavor

Egg yellow color
Flavor e.g. banana, milk or vanilla
Preservative (Sodium Benzoate)
Concentrated Vitamins
Milk

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Preparations

Procedure: Measure out the quantity of corn starch and pour into
your mixer. After about 10 minutes of continuous mixing add the
remaining ingredients like the flavor, colorants, preservative e.tc.
and let the mixing continue for another 20mins, allow it cool then
sieve the products and dry then pack into containers

COOKING TIPS

You stir the Custard Powder into boiling milk, and add sugar. You
can use whole or skim milk. For thicker custards, use a full-fat
milk, condensed milk, or a thinner milk with some instant
powdered milk stirred in. The containers will give you exact
proportions to use. If it turns out too thin on you, you can always
add cornstarch (mix a teaspoon of cornstarch with a teaspoon of
cold milk before adding).

Because Custard Powder has no eggs in it, there is no danger of it

curdling on you as real custard can.

Substitutes

Vanilla Pudding Mix

Nutrition Facts

Per 100g, prepared with whole

milk. Bird's brand.

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 Amount

Calories 98

Fat 3.5 g

Saturated 2.2 g

Sodium .1 mg

Carbohydrate 14.1 g

Sugars 9.6 g

Protein 3g

Weight Watchers

Per 100g, prepared with whole

milk. Bird's brand.

Amount

PointsPlus 3

2 points if prepared with skim

milk

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 REFERENCES

Barham, Peter (2001). The science of cooking. Berlin: Springer. p.

126. ISBN 3-540-67466-7.

McGee, Harold (1984). On Food and Cooking. p. 71. ISBN 0-684-

18132-0.

Oxford Companion to Food, s.v. 'custard'

Skeat, Walter William (1911). A concise etymological dictionary of

the English language. Oxford: American Book Company. LCCN
11035890. OL 16525337M. Page 125.

Hieatt, Constance, and Sharon Butler. Curye on Inglysch: English

culinary manuscripts of the fourteenth century (including the forme
of cury). London, EETS SS 8, 1985.

Austin, Thomas, ed. Two Fifteenth-Century Cookery Books. London,

EETS OS 91, 1888, repr. 1964; referring to Harleian MSS 279 and
4016.

McGavin, Jennifer. "Easy Eierstich Recipe- Royale as a Soup

Garnish". About.com. Retrieved 4 November 2013.

Longre, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E.

(1966). "Viscous Behavior of Custard Systems". Journal of
agricultural and food chemistry (pubs.acs.org) 14 (6): 653659.
doi:10.1021/jf60148a033. External link in |journal= (help)

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