Presented by:-

SUMIT SAHGAL
 Company Profile
Britannia Industries Limited(BIL)
• In 1892, with an initial investment of Rs. 295.
• By 1910, with the advent of electricity, Britannia mechanised its
operations.
• In 1921, it became the first company east of the Suez Canal to
use imported gas ovens.
• During the tragic World War-II, the Government reposed its
trust in Britannia by contracting it to supply large quantities of
"service biscuits" to the armed forces.
• Leadership position in Indian bakery market with Rs.124 billion .
• Market share of ~38% in the industry.
• It has an annual production capacity of 433,000 tonnes and has
got 600,000 outlets across India.
• In International markets over 30 Countries and a number two
brand in the UAE and Oman.
 PRODUCTS OVERVIEW

• GLUCOSE BISCUITS – BRITANNIA

TIGER
• MARIE BISCUITS – BRITANNIA
MARIEGOLD, NUTRICHOICE
BISCUITS • COOKIES – GOOD DAY BUTTER, GOOD
DAY CASHEW, GOOD DAY PISTA
BADAM
• CRACKERS – 50-50 CHASKA-MASKA
• CREM BISCUITS – TREAT(orange,
pineapple, strawberry, fruit)
 INGREDIENTS
WATER

FAT & OILS

SUGAR

EMULSIFIER
SALT

LEAVNING AGENT
MILK & MILK PRODUCTS

FLAVOUR
COLOUR
 Wheat Flour
• Produced by gradual separation from the Bran in wheat.
• Principal ingredient in Bakery products.
• Unique ability to form Gluten.
• Gluten is made of Gliadin & Glutenin (Insoluble Proteins).
• Soluble proteins present in wheat flour are Albumin & Globulin.
• Gluten is elastic–like and forms matrix.
• Gluten forms only on mixing with water
• Gliadin contributes to elasticity & Glutenin imparts strength
(Resistance).
• Both quantity & Quality of gluten are important in assessing
the strength of flour.
 WATER
• 2nd major ingredient in Bakery products.
• Hydration of proteins.
• Acts as a dispersion medium for sugar & other chemicals.
• The consistency of dough largely depends on water.
• An excellent leavening agent.
• Medium hard water is preferred for most of the Bakery
products, as some of the mineral salts (like Calcium salts) have
a strengthening effect on gluten and some (like Ammonium
salts) serve as yeast foods.
 FATS & OILS

• Act as lubricants.
• Tenderizing agent.
• Provides texture/structure to the product.
• Act as aerating agents.
• Eating quality (Palatability).
• Moisture-barrier in finished products.
 SUGAR

• Particle size of sugar greatly affects baking properties.

• Gluten Development.
• Leavening.
• Creaming.
• Gelatinization.
• Caramelization.
 SALT
• Preservative.
• Texture aid.
• Binder.
• Fermentation Control.
• Flavor Enhancer.
MILK & MILK PRODUCTS

• Flavor and taste contribution.

• To enhance crust color and bloom.
• To improve tenderness of the product.
• To improve the texture without altering the symmetry and
crumb color.
• To reduce the greasy feeling in sandwich creams.
• As an alternate to eggs (use of whey protein concentrates).
 FLAVOURS

• Taste enhancer
• Dispersibilty in water or fat as per requirement
• Expression/Stability at the product pH.
• Compatibility to the product as the expression of flavor
generally varies with the fat content in the product.
• Masking any undesirable odour from the product.
• Closeness to the natural product envisaged.
 COLOURS

• To provide identity to the food product.

• To provide variety to the consumer.
• To correct the natural variations in the color of the food.
• To enhance the natural color but at levels lower than that
usually attached to the given food.
• To protect food products, flavors and vitamins that can be
affected by exposure to light.
 EMULSIFIERS
• Starch complexing (anti-staling)
• Protein complexing (Dough strengthening)
• Viscosity modification
• Foaming and aeration
• Texture modification
• Lubrication
• Crystal modification
• As Wetting agents & solubilisers.
• Suspension & dispersion.
 LEAVNING AGENT

• Rise the volume of dough

• Baking powder contains baking soda and the right amount of
acid to react with it.
• Batters made with double acting baking powder rise twice;
• once when dry and moist ingredients are mixed together, and
again when the product is baked.
1-S.B.C.(Sodium bicarbonate)
2-A.B.C.(Ammonium bicarbonate)
 1-S.B.C.(Sodium bicarbonate)

• Above 70 °C, it gradually decomposes into

sodium carbonate, water and carbon dioxide.
The conversion is fast at 250 °C

2NaHCO3 → Na2CO3 + H2O + CO2

2-A.B.C.(Ammonium bicarbonate)
• Leavening agents where in application low
final moisture content is reached in baked
products such as cookies and crackers.

NH4HCO3 → NH3 + H2O + CO2

 Dough conditioner
A dough conditioner is any chemical added to dough to strengthen
its texture or otherwise improve it in some way.

SMBS (Sodium metabisulphite)

• Inorganic compound of chemical formula Na2S2O5.
• It is used in biscuit industry to modify the rheological properties
of hard dough.
• It is mellowing agent which breaks down Gluten strands as well
as softens them.
• SMBS is used as reductant to soften and increase the
extensibility of dough used for crackers and hard biscuits.
BISCUITS MANUFACTURING
Material receiving

Premixing

Creaming

Mixing

Moulding

Baking

Cooling

Stacking

Packing
PREMIXING
BISCUITS GRINDING MACHINE
CASHEW SHORTNING ROOM
INVERT SYRUP PREPARATION
SIEVE
LECITHIN PASTE PREPARATION

Mixture
dumped to
1 Kg Lecithin +
Lecithin Paste
3 Kg HVO
Preparation
Tank

Mixture melts
Steam from and ready to be
boiler used
BUTTER PREPARATION
Butter melting tank

Filter

Load cell

Storage tank

Mixture
SKIM MILK POWDER(SMP)
PREPARATION

Solution
prepared
150 Kg & ready
water to be
75 Kg of used in
SMP the
mixer
CREAMING

• The function of creaming

is to entrap air and to mix
all ingredients.
• It involves mixing of fat,
sugar, flavor except flour,
creamed for 8-12 minutes.
 MIXING
Then it is mixed
with other
ingredients for
further 2 minutes.

SIGMA ARM MIXTURE

CONTINOUS MIXTURE
Benefits of Continuous Mixing
• Simplifies the mixing process
• Disperses ingredients consistently
• Simplifies dough feed equipment
• Provides tight control over the mixing process
• Is safer , more sanitary and can be operated with less labour
and energy than batch mixing
• Is easy to sanitize, maintain, clean and inspect due to the
clamshell design
• No dough contamination because the dough is never exposed
to the environment
• Is easy to operate due to the user friendly controls
• Controls ingredient metering to the mixer so it’s precise and
uninterrupted.
Dough is prepare
MOULDING
FORMING (Rotary moulding/sheeting and cutting)
SHEETING
 MOULDING

• A-Forcing roller C-Extraction roller E-Extraction web H-Hopper

• B-Moulding roller D-Scraper(Knife) F-Cleaning scrapper
CUTTING
 BAKING
The zones are classified as:
There are 7 independent zones in all three plants. These are

a) Proofing zone: zone 1 & 2 (Structure is set here)

b) Puffing zone: zone 3 & 4 (Product get oven spring)

c) Baking zone: zone 5 & 6 (Moisture removal of product)

d) Colouring zone: zone 6 & 7

COOLING

These baked biscuits are then

passed on to cooling conveyors
for natural cooling prior to
packaging. The temperatures
are brought down to room
temperatures. It should
between 35°- 40°C.
STACKING
PACKAGING

These biscuits are then stacked

and fed into packing machine for
packing. These packs are then put
into secondary packaging like
cartons to be transported to
retailers. Packing machine can be
selected as per the plant
capacities and nature of packing.
 Packing Materials
Primary Packaging Materials:
 BOPP films(Biaxially Oriented Polypropylene)
 Aluminium Foils
 Plastic Trays

Secondary Packaging Materials:

 PET jars (Polyethylene terephthalate)
 ATC (Air traffic control) boxes
 CBB (Corrugated Board Boxes)
 Metal detector

The "Balanced Coil" System

Excellence with X-ray

 ELECTRICITY SUPPLY
• The transformer then converts the 11 KVA
supply to 33 KV.
• Volt remains almost constant to 33 KV but
ampere fluctuates with variation in power
consumption during production and other
factors. It is generally of 25K amp.
• There are 4 sets of A.C Diesel generators
assemble for emergency purpose. Three is of
625 KVA and one is of 500 KVA.
HOW OVEN WORKS ?
OVEN
FLOUR RECIVING
 Fuel
CNG, PNG, Thermofluid oil fuel used by
Britannia industries limited.
Export
BIL export 60 tonnes of biscuits per month. BIL
export Nice Time(300g), 50-50, Jim-Jam etc. to
Singapore, USA, Kuwait, Ghana, Oman, Saudi
Arabia, Bahrain, Seychelles etc.
• Officers, SGR & Manager 99
• Total Manpower (Workers) 2200