PRODUCTION PROCESS OF AMUL

LASSI

SUBMITTED TO : PROF YASH SHRIDHAR

SUBMITTED BY : MANEESH THAPA
 FOUNDED : 14 DECEMBER 1946
FOUNDER : TRIBHUVANDAS PATEL
HEADQUATER : ANAND GUJARAT
FL OW CH ART FOR ME CH ANI ZED P RODUCT I ON OF L ASSI
PRODUCT SPECIFICATION
* I N G R E D I E N T S & C O M P O S I T I O N = TO N E D M I L K DA H I , S U G A R , A N D WAT E R , P E R M I T T E D
S TA B I L I Z E R A N D F L AVO U R

* N U T R I O N A L I N F O R M AT I O N = E N E R G Y, K C A L 7 9
TATA L FAT, G 2.1
TOTA L C A R B O H Y D R AT E , G 1 2 . 8
ADDED SUGAR,G 12.0
P ROT E I N , G 2 . 3
CALCIUM,MG 74
A P P ROX VA L U E S P E R 1 0 0 M L

* S H E L F L I F E = 1 8 0 DAYS F RO M T H E DAT E O F M A N U FAC T U R I N G

* S TO R AG E C O N D I T I O N = C O O L A N D D RY C O N D I T I O N W I T H A M B I E N T T E M P E R AT U R E
 PRODUCT FEATURES
A M U L KO O L L A S S I I S R E F R E S H I N G M I L K B A S E D N AT U R A L D R I N K . I T I S A N E A S Y TO U S E
D E L I C I O U S D R I N K T H AT R E F R E S H E S YO U I M M E D I AT E LY W I T H G O O D N E S S O F N AT U R E

PRODUCT APPLICATION
TO B E TA K E N D I R E C T LY O N M OV E ( S M A L L PAC K ) O R AT H O M E , PA RT I E S , P I C N I C S E T C .
( FA M I LY PAC K ) TA S T E B E S T W H E N C H I L L E D.

PRODUCT POSITIONING
AMUL LASSI – HAMARA COLD DRINK
REFRESHING DELICIOUS COOL DRINK