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Automated biscuit manufacturing process - Video

Automated biscuit manufacturing process consists of following steps

Types of dough

Hard dough  and Short dough

Type s of biscuit

Glucose biscuits , Crackers , Cream biscuits , Coconut , Choco chips , Milk ,Sweet , Salty , Sweet n Salty







Best plant layout for a biscuit factory

Biscuit plant layout are  unique for its production flow  . Most popular layout for biscuit plant s are

Sections which  are considered  in  biscuit plant layout design  are

Packing sections

Additonal first floor  can be built upon the ends for additional  packaging and pre mixing
H or I  type - Ideal  for  large area

biscuit plant layout , biscuit factory layout , best plant layout  for  biscuit

L type -  Ideal for smaller areas

biscuit  plant  layout , biscuit plant layout ,  l shaped  plant layout

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Contact  for  private  label  and  contract  manufacturing - Biscuit

Email  /

Mobile Number : 09035804172

Belvita Breakfast new biscuit category from Kraft Foods

Belvita  Breakfast  , Belvita , Belvita   break fast

Kraft Foods is launching Belvita Breakfast - a biscuit that looks set to revolutionise the biscuit category.

Belvita Breakfast are delicious biscuits specially designed for breakfast. Made with wholegrain they are rich in cereals, contain vitamins and are a source of fibre.

An individually wrapped pack of 4 biscuits, enjoyed as part of a balanced breakfast, regularly releases carbohydrates over 4 hours to keep you going all morning.

The product has already seen huge success in Europe where it revolutionised the category, creating a whole new breakfast biscuit segment in markets such as France.

Jos McNulty, director of biscuits at Kraft Foods UK and Ireland, said: "Belvita Breakfast are delicious, crunchy biscuits specially designed for breakfast - perfect for those busy mornings".

"This is a completely new concept designed to revolutionise the biscuit category. With our track record of successful launches of Oreo and Mikado, we are very excited about this next groundbreaking innovation.

"Belvita Breakfast is an exciting opportunity for retailers to take the biscuit category into the next decade."

In the UK, two SKUs will be available: a 300g box containing six individually wrapped packs of four biscuits (available in Milk & Cereals and Fruit & Fibre variants), and a 50g pack containing one individually wrapped pack of four biscuits for on the go purchase (available in the Milk & Cereals variant).

Source: Kraft

Future threats to food safety and strategies to tackle them - A study

By Guy Montague-Jones, 19-Feb-2010

Related topics: Industry drivers

Experts from Unilever, the Food Standards Authority (FSA), National Center for Food Safety and Technology (NCFST) have mapped out future threats to food safety and strategies to tackle them in a new study.

Writing in the International Journal of Food Microbiology, scientists from both sides of the Atlantic pulled together their expertise to give an overview of the trends in technology, consumption, and trade that are likely to affect the prevalence of food-borne illness in the coming year.

The researchers concluded that the most important factors set to increase the burden of food-borne disease in the next few decades are increased global demand for food, international trade, and greater consumption of high-value foods like meat and poultry and fresh produce.

Risk factors

The study authors wrote: “Overall, increased consumption of certain food commodities known to be associated with food borne microbial harzards will increase food borne illness with a reasonably high degree of certainty.

“Examples here would include meat and poultry, driven by an increased ability to pay for high protein foods and fresh produce, driven by a trend towards health.”

Increased demand for refrigerated foods and extended shelf life products, fueled by greater desire for convenience, was also identified as a potential threat to food safety.

With the risk of food borne illnesses expected to rise, the authors set out the policies and tools needed to contain food safety threats.

Here, the scientists said the ability to first detect and investigate a food safety issue and then to develop effective control measures is crucial.

This means investment in effective global surveillance systems, investment in new food safety technologies and detection methods, and research into microbial hazards and their control.

International action

Considering the increasingly global nature of the food industry and food safety issues it is also crucial that countries work together more closely to tackle threats from food borne illnesses.

The authors said: “Conceivably, a country cannot solely rely on its own food safety management systems but would best share best practices and experiences in food safety management with its trading partners.

“In this regard, international standard setting bodies such as Codex Alimentarius might play a helpful role by the development of equivalent food standards aimed at reducing the burden of global diseases and facilitating international trade in food.”

Source: International Journal of Food Microbiology


Trends in technology, trade and consumption likely to impact on microbial food safety Authors: T.E. Questeda, P.E. Cooka, L.G.M. Gorrisb, and M.B. Cole

WHO basic guidelines for Food Safety

According to the World Health Organization (WHO), millions of people worldwide suffer from unsafe food related ailments every year, and many die as a result of eating unsafe food. Some of the common related diseases include; cholera, dysentery, typhoid and intestinal worms.

WHO aims to promote food safety globally to minimize health risks from the farm to the table. WHO thus published 10 crucial facts about food safety in the world.

More than 200 diseases spread through food. Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhoeal diseases alone kill an estimated 1.8 million children annually, and most of these illnesses are attributed to contaminated food or water.

Food borne diseases are increasing worldwide. Rapid urbanization is adding to risks, as urban dwellers eat more food prepared outside the home that may not be handled or prepared safely. Risky foods include; fish, beef and poultry meat.

Food safety is a global concern. Imported food products and ingredients are common in most countries. Stronger food safety systems in export countries can reinforce both local and cross-border health security.

There is risk of emerging diseases. About 75% of the new infectious diseases affecting humans over the past 10 years were caused by bacteria, viruses and other pathogens that started in animals and animal products. Many of these diseases in people are related to the handling of infected domestic and wild animals during food production - in food markets and at slaughter houses.

Minimise the risk of Avian Influenza. The majority of H5N1 avian influenza cases in people follow direct contact with infected live or dead birds. There is no evidence that the disease is spread to people by eating properly cooked poultry. To avoid risk of food borne illnesses in poultry; separate raw meat from other foods, keep clean, wash your hands, cook thoroughly until the meat is more than 60 °C in all parts, with no pink areas.

Preventing disease starts at the farm. Preventing disease in humans starts at the farm and therefore stopping animal infections at the farm level can reduce food borne illnesses. For example, reducing the amount of Salmonella bacteria in farm chickens by 50% (through better farm management) results in 50% less people getting sick from the bacteria.

Chemical hazards can arise from cooking. Acryl amide, which may cause cancer, is formed from natural ingredients during the cooking of some foods at high temperatures (generally above 120 °C), including fried potato products, baked cereal products and coffee. Avoid overcooking when frying, grilling or baking food.

Everyone has a role to play in food safety. People along the food delivery chain like farmers, processors, vendors and consumers must ensure food safety. Safety at home is just as vital in this fight. Women are the primary targets for food safety education as they do prepare household meals in many societies.

School is a place for food safety too. Educating children on safe food handling behaviours is key to preventing food borne diseases today and in the future. Integrating food safety lessons into school curricula gives children essential life skills that can help to keep them and their families healthy.

The five keys to eating safe food. Adhering to the Five (5) keys to food safety is a key to survival. Keeping clean, separating raw from cooked food, cooking food thoroughly, keeping food at safe temperatures and the use of safe water are very important..

Haccp Food Safety

Source :

Kraft Food ready to take on the Rs 60,000- Crore Indian Food Market

Kraft recent take over of Cadbury Scheppes has given  it a solid plat form to  launch its products in India   mainly  cookies and chocolates  such as Oreo and Talebreno .Cadbury has  almost 70% market share of chocolates and has been reporting double digit growth rate .The main competitors would be MNCs Kelloggs, Nestle ,Unilever and local giants Britannia , Parle,Amul  and ITC .

An article in ET

Kraft Foods will soon launch its world-famous biscuit, chocolate and snack brands in India, taking advantage of Cadbury’s distribution network to put pressure on Nestle, Britannia and Unilever and enliven the Rs 60,000-crore foods market.

Kraft, which snapped up Cadbury in a $19.7-billion deal last month, also announced a new reporting structure for the chocolate maker’s key executives in India.

Anand Kripalu, managing director of Cadbury India, will be part of Kraft’s Asia-Pacific team and report to Pradeep Pant, president of the new Kraft Foods Asia-Pacific region. Mr Kripalu also gets additional responsibility for South Asia and Indo-China. Bharat Puri, senior vice-president, chocolates global category team, will continue in his current role, leading chocolate for Cadbury.

“...The energy is just phenomenal in this country. The buzz is so infectious and the excitement around Cadbury in the marketplace is so evident,” Sanjay Khosla, executive vice-president & president, developing markets and global categories (Kraft Foods & Cadbury), told ET in an exclusive interview. Mr Khosla is in India on a two-day visit with his top team to meet the Indian top leadership and visit the Indian marketplace. He also met employees of Cadbury India.

The makers of Oreo and Toblerone clearly believes that it has struck a goldmine in Cadbury India, which has delivered a 20% sales growth and a 30% jump in profit in the past three years. Cadbury also has a 70% market share in chocolates and a 30% share of the local confectionery market.

“In India, the intention is to build on what is already built. We have had discussions on Monday and this is of strategic importance to Kraft. At this stage, we are just taking a look at the exciting business and seeing how we can scale it up further. We will look for opportunities down the line,” Mr Khosla added.

Cadbury’s entrenched brand position and a large distribution network have provided the Illinois-based foods giant with a once-in-a-lifetime opportunity to increase growth in emerging markets. Cadbury got 38% of its growth from emerging markets. The figure for Kraft is a low 20%.

But Kraft also realises the pitfalls of competing in a market as diverse and competitive as India. The packaged processed foods segment is estimated to be worth about Rs 60,000 crore. Though it is growing at about 14-15% every year, it is intensely competitive, with multinational giants such as Nestle, Unilever, Kellogg pitted against domestic successes such as Parle, Britannia, Amul and ITC Foods. The advertising and marketing expenses are high and the success rate’s low.

New Pack design of Digestive biscuits from United Biscuit s for Indian Market

mcvities pack , mcvities packaging design , mcvities  pack design
United Biscuit has launched its product in Indian Market with two basic design of Pillow pack and ATC packs for its Mcvities range of digestive biscuit

Source : Lopez Design

Bio degradable packaging for food products - search for new product

 Bio  degradable packaging , Bio degradable  packaging

Packaging  has become the major environmental hazards as people buy more packaged food  and manufacturers coming up with more packaged food products , its for the packaging industry to come up with feasible bio degradable  material so as to reduce the environmental impact of packaging .Any research or development  for Eco - friendly  packaging are welcome and should be popularised  by the food manufacturers .

New food packaging is being developed that is made of a sugar-based polymer, which means it could be composted at home along with organic waste.

The degradable polymer is made from sugars known as lignocellulosic biomass, which come from non-food crops such as fast-growing trees and grasses, or renewable biomass from agricultural or food waste.

This compares to current bio-renewable plastics which tend to use crops such as corn or sugar beet, adding pressure to supply. In additions around 7% of worldwide oil and gas resources are consumed in plastics manufacture.

The search for greener plastics, especially for single use items such as food packaging, is spurred by environmental concerns, as well as economic and supply reasons, according to by Dr Charlotte Williams, who is leading the team or researchers at Imperial College London.

Dr Williams said: “Our key breakthrough was in finding a way of using a non-food crop to form a polymer, as there are ethical issues around using food sources in this way.”

It comes at a time when many UK grocery retailers and manufacturers have pledged to cut waste to landfill and improve their environmental credentials.

The oxygen-rich sugars in the new polymer allow it to absorb water and degrade to harmless products – meaning it can be tossed on the home compost heap and used to feed the garden.

And because the new polymer can be made from cheap materials or waste products it also stacks up economically compared to petrochemical-based plastics.

The polymer has a wide variety of potential uses, not just food and it could be in use within two to five years

Author:Sarah  Hills London
Source :

Basic Facts about rotary moulder and cutter - biscuit production equipments

Moulders and cutters are the basic equipments for any biscuit production line . Biscuit plant capacities are  designed with respect to moulder/cutter design .Forming section  or process are the technical name given to the area in which moulder/cutter operates .

Moulders :  These are cylindrical shaped equipments which have dies/cups  holding dough and which imports its design on the dough . These when pressed with pressure roller form the  biscuit shape and size .These are meant for Short Dough  type biscuits /cookies.Its hollow cylindrical pieces with tie rods and shaft.Hardness of  the pressure roller need to checked regularly  and should be  between 70-85 shores

Cutter : These are cylindrical  shaped equipment which  cut laminated sheets of dough in various shape and size of biscuits . Cutter roller has  got cups /dies  which are mounted on the surface of the cylinder .Different shape  and size are  available   for biscuit  production but for optimisation the circular shape is most popular shape of  biscuits.Its hollow cylindrical pieces with tie rods and shaft.Mainly used for  cutting variety ( laminates of dough)  or Hard Dough .

Size : Depending upon plant capacities, baking time  the moulder/cutter are designed . Normally the size is categorised in Diameters the most used diameter are  10"  and 12".

Basic Output of Moulders/Cutter s are calculated as =  Number of rows x Numbers of column s x RPM

Types of Moulder/Cutters -

One piece rollers
moulding roller  , cutter , cutter , moulding , cutter
Ring type

Metallic rings
FG Plastic rings
Engraved Cutter s

To protect these cutters/moulders in biscuit production line its highly recommended to place  metal detector before dough comes in contact with them .

Weight variations in biscuits  originates from the cutters/moulders   the minor variances in weights can be sorted  out by adjustments in pressure roller/moulders/knife combination.

Major variation in biscuit weights can be sorted out by  skinning of moulders/cutters .

Change over of moulders /Cutters  are major activity in any biscuit production line  following methods are used to reduce the change over time from one variety to another

Chain Hoist Motorised or Manual
Hydraulic Lifter
Movable Unit- Complete Unit
Precaution is required while dismantling and installing these molders/cutters as any accidents can damage the cups/dies of the moulders/cutters.Normally these are wrapped in protective sheets .

Maintenance team has to keep the major load  bearings at the ends  in good condition for  better performance of these moulders and cutters .

Monginis Food Pvt. Ltd - A profile

Company Name: M/s.Monginis Foods Pvt.Ltd.

Emplyees: 101 - 500 People
Monginis , Monginis cake , Monginis cake , Monginis cake  brand

Main markets: Southeast Asia

Business Type: Manufacturer

Product/Service: Pastries, Namkeens, Packaged Cakes, Wafers, Cookies

A brief profile : Monginis Food Pvt. Ltd. Opened its doors in India nearly 100 years ago. Mr Mongini, an Italian, started a bakery and catering services in India. During those times, when it was a favorite with the Europeans in Mumbai. Little excuse was needed for the Englishman to pick up a Monginis cake whenever there was an occasion in his family. A birthday, an anniversary, a wedding or even tea-time would not be complete without Monginis.

Our first shop was located in Mumbai's Fort area, and it was a favorite with the Europeans. Managed by the two Italian brothers in those times, Monginis was a must at every celebration. Even then Monginis cakes, pastries and savouries were baked to perfection and were in great demand. In the 1960s, Monginis was bought over by the Khorakiwala family and after that history was made. By 1971, the idea of having a nationwide franchise network and reaching out to customers in their neighborhoods was born.

Ever since then, the Khorakiwala family has successfully expanded its operations to various cities in India like Mumbai, Kolkatta, Hyderabad, Goa, Pune, Nasik, Rajkot, Baroda, Ahmedabad, Indore, Orissa & Surat and have proceeded to demonstrate, much to the delight of all our customers, what the Monginis products and experience is all about. Globally Monginis has its strong presence in Cairo, Egypt, and besides supplying to neighboring countries like Libya, Yemen, Sudan in the African Continent. Monginis brand also caters to the prestigious UK market and will soon be expanding to the other European countries. Monginis headquarters has a well-equipped lab and has gained the HAACP certification since past 2 years for maintaining and assuring best of the hygiene and quality standards of our products and for our customers.

For years, Monginis cake brand has simply been making people happy and this is evident as today it stands as the no. 1 cake brand in India. Whatever flavor you choose, you'll be treating yourself to a delicious classic. Whatever celebration reason, Monginis has products to suit the same. To enhance the customer satisfaction, Monginis now ventures into three more brands offering the same variety and quality.

Contact Persion: Mr. Zoher Khorakiwala

Zip Code: 400053


Address: B / 60, Off. Link Road, OPP. City Mall, Andheri (W) ,, Mumbai, M

Fax: 91-22-40786795

Tel :91-22-40786786

Olive Oil can replace trans fat in bakery products

Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.

Despite the strong and characteristic flavour profile of extra virgin olive oil, when used to partially replace margarine in a Madeira cake, a panel of tasters rated the reduced trans fat cake as the most preferred, according to findings published in the LWT - Food Science and Technology.

In addition, researchers led by Adamantini Paraskevopoulou from the University of Thessaloniki also report that substitution with the extra virgin olive oil did not affect the appearance or odour of the final cakes.

Moving away from partially hydrogenised shortening

Shortenings play a key role in cake making by helping to trap air bubble in the batter, which helps with leavening of the product, while also enhancing crumb tenderness, and enhancing moistness and mouthfeel.

However, many shortenings are based on vegetable oils that have undergone partial hydrogenation, a process that converts the oil into semi-solids for a variety of food applications. The process produces trans fats, which are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.

But scientific reports that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago.

In the food industry this has been mirrored by an increase the in pressure on food manufacturers to reduce or remove trans fatty acids from their products and reformulate.

The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.

Commercial baked goods such as crackers, cookies and cakes, along with many fried foods, like french fries and doughnuts contain trans fats.

In their new study the Greek researchers formulated cakes with margarine only as a shortening, extra virgin olive oil only, or with a combination of margarine and olive oil. Results showed that inclusion of extra virgin olive oil increased the batter density, and boosted the cake volume.

No effect on the appearance or odour of the cakes was recorded, they added. While the cake prepared only with extra virgin olive oil was rated the least preferred by a panel of 20 tasters, the score was “very close to those obtained for the control cake”, wrote Paraskevopoulou and his co-workers.

“Attending overall liking, the cake prepared with extra virgin olive oil/margarine mixture was the most highly preferred by the panellists,” they added.

Source: LWT - Food Science and Technology
“Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil”
Authors: A. Matsakidou, G. Blekas, A. Paraskevopoulou

GMP 's ( Good Manufacturing Practices) in Bakery - Food Equipements

Following are the guidelines for maintaining GMP's for equipments in bakery plant

 Adequate equipment layout avoiding congestion

Glass handling procedures records and Inspection

Engineers/Technician trained in hygiene

Pre Cleaning of product containers

Condition of equipment ,no corrosion, loose paints  and frayed belt

Use of food grade material

Control of foreign objects -Documentation of machine parts

Maintenance programs  - Gaskets/no temporary repairs

Temperature control

Safety guards does not hinder cleaning

Energy savings in Motors

Motors  are widely used in bakeries  and the prime movers  .One of the easiest way to reduce energy consumed by motors is to repalce higher hp rated  motors with lower hp .Once you record the actual load on the motor  to the  provided hp  by the manufacturers then select the hp as per the actual load . In some cases we can  reduce the motor hp  by 20-30% of the ratings .Similiarly there are several other methods to reduce energy consumption by the motors

Energy savings in Motors

Some of the equipments with higher hp motors in bakeries

Circulating fan
Extracting fans
Air washers
Cooling Towers
Air Compressors
Roots Blower
Baking oven  drive

Record the actual load s and  the rated loads . Replace the higher hp with the required load .

Automated Case Packing for biscuit s/ Cookies

Good manufacturing practices ( GMP's) in bakery - Food Handling Practices

Good manufacturing practices are basic steps for food or bakery industry to ensure products from being free from contamination  and any food safety  hazards.

Following are the activity in food handling practices which would help in adhering to GMP's( Good Manufacturing Practices)

  • Use of color coded equipments

  • Adequate control of product containers

  • Accountability of Ingredients for production - Traceability

  • Temperature control disciplines

  • Risk assessment and HACCP  documentation

  • Control over refused ,clean , covered , emptying frequency

  • Control of Foreign object/Metal detection

  • Between Batch cleaning procedures

  • Proper Sterlisation of surfaces and equipments

  • Full training of  Food handlers

Above are basic requirement for  any bakery  units to follow GMPs

Source - World food Program

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Contact  for  private  label  and  contract  manufacturing - Biscuit

Email  /

Mobile Number : 09035804172

Tortillas emerging as most popular bakery product in USA

tortillas , tortillas baked  products , popular tortillas

GIA announces the release of a comprehensive report on Tortillas market. Consumption of tortillas is growing at a steady pace in recent years. The growth is partly attributable to the rapid expansion of the
Press Release

Latino population and the increasing popularity of tortillas among other cultures and countries as a favorite snack and meal option. In the US, tortillas have emerged as the fastest growing bakery product, and are next only to sliced bread in terms of sales.

San Jose, California (PRWEB) February 10, 2010 -- Tortilla is a flat (unleavened) white bread that serves as the staple food for Mexicans and Central Americans. The word 'Tortilla' is derived from the Spanish root 'Torta', which means 'a plain round cake'. Tortillas are eaten all round the year, and are offered in various flavors and colors depending on the type of corn used in making them. Americans extensively use tortillas in different foods and most commonly in burritos, which is a traditional food of northern Mexico. Mexicans who have settled in the southwestern parts of the US continue to eat tortillas as staple food. Flour tortillas are used in restaurants for preparing a range of Mexican and non-Mexican cuisine. Further, with the increase in Hispanic population, tortillas are no longer considered as ethnic bread, but as mainstream dish.

Mexicans are among the largest consumers of tortillas in the world as stated by the new market research report on tortillas. Corn Tortillas form the staple food of Mexicans and tortilla factories are found commonly everywhere including cities, towns and villages and at times a single street may house more than one tortilla factory.

Tortillas: A US and Mexican Market Report

Tortilla industry encompasses several small players serving local markets and a few large players serving the global markets. Even as consumption of tortillas is high in Mexico, there is virtually no competition in this market because products are mostly undifferentiated. There are about 60,000 tortillerĂ­as in Mexico, and Gruma is the only major supplier of corn flour in the market. In the US, the number of significantly larger tortillerĂ­as is higher than in Mexico, and hence competition is intense.

Key players dominating the US and Mexican markets include Gruma S.A.B. de C.V, Gruma Corporation, Mission Foods, Grupo Industrial Maseca, S.A.B. de C.V, Grupo Bimbo SA, Grupo Herdez SA de CV, Kellogg Company, Nabisco Inc., and Pepperidge Farm Inc. among others.

The report titled "Tortillas: A US and Mexican Market Report" announced by Global Industry Analysts, Inc., provides a comprehensive review of industry overview, key market trends, product overview, profiles of major players, and recent industry activity. The report analyzes market data and provides analytics in value sales for the US, and Mexico.

For more details about this comprehensive market research report, please visit -

About Global Industry Analysts, Inc.

Global Industry Analysts, Inc., (GIA) is a reputed publisher of off-the-shelf market research. Founded in 1987, the company is globally recognized as one of the world's largest market research publishers. The company employs over 800 people worldwide and publishes more than 1100 full-scale research reports each year. Additionally, the company also offers thousands of smaller research products including company reports, market trend reports, and industry reports encompassing all major industries worldwide.

Global Industry Analysts, Inc.

Telephone 408-528-9966

Fax 408-528-9977

Email press(at)StrategyR(dot)com

Web Site

Alternate heating for bakery ovens

Different types heating application are availbale for baking ovens . Widely used  type of heating for baking ovens are

Gas ( Lpg and Cng ) Ovens
Electric Ovens
Diesel Fired Ovens

But  for few bakers  which lay importance to clean technology and lower maintenance opt for

Infrared Heating for Baking ovens

•Infrared emitter is selected depending upon various factors like application, wavelength etc.


•Types of emitters are reflector heat lamp, quartz tube and ceramic emitter.

•Rapid heating of the product and low energy cost as the heat is targeted to the required surface.


Thermic fluid heating for baking ovens

Thermic fluid is circulated in pipes which then radiates heat into oven s. These are now being used for biscuit manufacturing  in tunnel type ovens

Advantage s are many


  • High thermal efficiency and economical operation
  • Temperatures up to 380 degrees centigrade (*dependent upon thermal fluid type) 
  • No water treatment is required 
  • Internal corrosion and scale are eliminated 
  • No pipe corrosion 
  • Bellows sealed valves and simple burner components virtually eliminate maintenance
These can result in saving in energy cost .


Bread Manufacturing Process - Video

Bread Manufacturing process - which involves

Hup Seng Perusahaan Makanan- Malaysia s major biscuit manufacturer- Aprofile

Establsihed in year 1958  -Hup Seng Perusahaan has expanded to become Malaysia s top biscuit manufacturers .Plants are Haccp and BRC  food safety programs certified . With an international market coverage that spans Asia, Africa, Oceania, Europe and North America,

Products  It has  wide product range of  biscuits  such as Marie , Cream sandwich , chocochips , crackers ,cookies

Brands  HUP SENG  ,Estra ,Corneo, Coffee Marie ,Chippy chips , Sultana , Butter Cookies , Milk n Honey, Flying fish , Teddy Bear


14, Jalan Kilang, Kawasan Perindustrian Tongkang Pecah,

83010 Batu Pahat,

Johor, Malaysia.

Tel : 607-4151211 ,Fax : 607-4151777

Person to Contact : Mr. Kerk Chu Koh

(Managing Director)

Email :


How to reduce packaging cost in bakeries

Basic Ideas for packaging cost reduction watch this video

United Biscuits to commence production at Himachal Plant

Nahan: World’s third largest biscuit manufacturing company united biscuits (UB) having US$2 billion branded snacks business would start production in Kala amb industrial area of the district Sirmour on Friday.

Chief minister Himachal Prof Prem Kumar Dhumal in the presence of the Chairman of the UB group David fish would inaugurate the plant. United Kingdom (UK) based company had purchased the plant of Bonn brad (S.S. foods) few months back with the investment of 15-20 crore located at Kala Amb industrial area in Himachal. The director Industry Manoj Kumar says the presence of this plant in Himachal pardesh would give a new outlook to industrialization in the state. He also said that as per his information UB biscuits have 100 years old brand McVities which has been enjoyed by the world since 1850.

However in totality UB has already made an investment of 40 crores for this plant and also plans to invest another 20 crore till the end of this year. As per as the information the officials Ben, Jastin,Lucy and Sanjay of British high commission with Industry and commerce Minister of Punjab are also likely to participate in the inaugural program of the plant. According to the information gathered from the industry department, UB identified as a market with great potential than it made foray into the Indian market by deciding the production in Himachal Pardesh. UB India today directly and indirectly employees over 1000 people and also plans to continue expanding its presence in the year 2010. According to further information UB holds strong number two position in its core market of the United Kingdom and Europe. Sources of the industry department said that all the approvals to UB biscuits were given in time bound manner. According to further information UB biscuits have total 15 production plants across the UK and Europe with the annual capacity of 1.3 million tones of biscuits, snacks and other products. Although, it was not clear but sources said that Kala amb plant of U B would the first one in India. UB brands and products have a huge global appeal and that is the reason UB has been rapidly growing in other international markets as well such as North America to the Middle East, Africa and Australia. According to further information an UB biscuit is the first industry in the Kala amb industrial area, which would be inaugurated by the chief Minister Prof Prem Kumar Dhumal during this tenure. According to further information UB would offer India McVities digestive biscuits made of wholesome wheat with a rich source of fiber .On the other hand Member secretary of Industry department Mr.Tilak Raj Sharma said that it was correct that a united biscuit was a reputed group of the UK. He also said that the officials of the British high commission, Punjab industry Minister and Director Industry Manoj Kumar are also likely to reach in the inaugural program of the plant.

Source :
Posted by : Shailender Kalra

Irene Rosenfeld - Krafts CEO -A profile

Irene Rosenfeld: She certainly takes the biscuitThe head of Kraft, one of the world's most powerful women, was never going to back down in her takeover of Cadbury, despite upsetting investor Warren Buffett and incurring the wrath of British workers and politicians

 Irene Rosenfeld works in an industry that provides a rich seam of puns for headline writers and scribes alike. The Kraft Foods chief executive is the Big Cheese, the Cookie Queen, the cat who got the (Cadbury's) Creme Egg. Not surprisingly, she is often referred to as having drunk the Kool-Aid (yet another Kraft brand) of her mega-corporation.

It is all good, clean fun that has brightened the accounts of Kraft's successful attempt to take over beloved British chocolate-maker Cadbury. It was a classic business battle that unusually made the jump from the business pages to the front pages. It pitted the sprawling American conglomerate against the plucky British independent. It involved some of the most famous brands in British consumer life. It saw hostile bids, public spats, shareholder revolts and a campaign to keep the firm resolutely British.

If it had been a Hollywood movie conforming to type, Cadbury would have emerged unscathed. Rosenfeld and Kraft would have slunk back to Chicago with their tails between their legs. British chocolate-making would have continued – Willy Wonka-like – to exist at the centre of cultural life for the sweet-toothed and free from the malign influence of foreign industrialists.

But this is real life. Rosenfeld won her battle and the Cadbury board in the end happily surrendered to a higher Kraft bid and recommended the deal to its shareholders. Such are the imperatives of modern capitalism and, in truth, few realistic observers ever saw any other likely outcome.

But there is no doubt that it was a remarkable coup for Rosenfeld. Not only did she lead one of America's biggest companies into one of the biggest deals of its history, she did it by riding roughshod over the objections of its most high-profile investor, Warren Buffett. The "Sage of Omaha" had come out publicly against the deal, something that would strike terror into the hearts of almost any chief executive. But Rosenfeld did not shirk. Politely, but firmly, and never with a trace of doubt, she just ploughed on. Rosenfeld wanted a deal. And a deal she got.

No one should have been surprised. Though her public profile is deeply private and unfailingly polite, Rosenfeld is not someone to be pushed around. Buffet might have his mass following, but Rosenfeld is no pushover. She has flourished as a woman in a man's world. She is one of just 12 women running a top US corporation. Among the 30 US firms in the Dow Jones Industrial Average, she is one of just two.

Forbes magazine recently ranked her sixth on its list of the 100 most powerful women in the world. She was just five places behind German chancellor Angela Merkel. That is pretty rarefied company. As results in the epic Kraft vs Cadbury battle showed, the surprise was not that Rosenfeld won. It was that anyone really doubted her.

Rosenfeld, however, does not fit the media archetype of the ball-busting American businesswoman. There are no dramatic power suits, no huge shoulder pads, expensive hairstyles or a personality so large and aggressive that it overcomes the testosterone levels of the male executives. Instead, Rosenfeld is the classic example of still waters running deep.

Throughout the battle over Cadbury, Rosenfeld did just enough media work to ensure that she was present but never enough to mean she became the story. She was never off-message, charming the press, but never letting them leave with a real story of the kind that journalists' love and chief executives hate. She was all about the deal, all the time, a true competitor in the sense that it was the end result that mattered, not achieving it in dramatic style.

That sense of competitiveness came early to Rosenfeld, but it did not spring from obviously fertile ground. She is a child of the American suburbs of the 1950s, an era much frowned upon since the cultural revolution of the 1960s, but one that Rosenfeld's quiet, understated but muscular approach to business seems to typify.

Rosenfeld was born on 3 May 1953, to a young Jewish couple, Seymour and Joan Blecker, who had settled in Westbury, about 30 miles from New York. It was a story-book suburban upbringing. Her father served in the army during the Second World War and then became an accountant. Her mother was a stay-at-home mom dedicated to raising her two daughters. Rosenfeld excelled at pretty much everything at school. She was a keen sportswoman, something that she continues to be with her well-known passion for roller-blading. She played on school sports teams and even now she still cites her high school sports teacher as a major influence.

It is no coincidence that that teacher, Joan Case, went on to become one of the first female administrators in New York state's once male-dominated teaching system. Another oft-cited influence is Martina Navratilova whose forceful playing style, without being showy, matches Rosenfeld's ideas about business. Rosenfeld's drive was obvious. She often jokes about how seriously she took her role as treasurer in her local Brownie group, but the truth behind the gag is obvious. She was a keen student, acted, sang in a choir and worked on the student newspaper. On Kraft's website, Rosenfeld describes her childhood ambition thus: "President of the United States… really!"

But despite such lofty ambitions Rosenfeld almost opted for a life in academia. Attracted at first by its top-notch athletics reputation, Rosenfeld went to study at the Ivy League Cornell University in 1971. Though injury cut short her sporting activities, she excelled academically. She gained a degree in psychology (something that many of her admirers see as very significant) and then a masters in business administration and a doctorate in marketing and statistics. She also met her husband, Phillip Rosenfeld, who was a fellow student. They had two daughters and Rosenfeld finished her doctorate (to acclaim) while heavily pregnant.

Tragically, Phillip died in 1995. Rosenfeld kept his surname, using her maiden name as a middle name, even after marrying her second husband, Richard Illgen, an investment banker.

After her doctorate, Rosenfeld faced a choice: academia or business. She chose the latter, using her marketing skills and natural feel for consumers' wants at a New York advertising agency. After two years, she switched sides and went directly into her former clients' businesses, joining General Foods in 1981. That began her long career in the world of mass-produced food.

As General Foods grew and was eventually swallowed by Kraft, so Rosenfeld's career flourished. Kool-Aid was her first brand, which she successfully started pitching to youngsters rather than their parents. Successes with other household brands of the American kitchen followed – such as tinkering with how Oreos could be sold in China – and she rose up the ranks. She was, as one might expect, a highly competitive workaholic, but one who was known for seeking out and embracing new ideas. In a world where brand names are household staples, there is a natural conservatism. But Rosenfeld defied that and with great success.

After three years at rival Frito-Lay, she was asked back to Kraft as chief executive in 2006. At that time, the firm was in trouble, focused on lay-offs and cost-cutting. Rosenfeld rapidly replaced layers of management and turned the company around. She then controversially sold off its frozen pizza business and launched the Cadbury deal. It was all risky stuff but carried out with her usual understated certitude.

She and her husband live in an exclusive Chicago suburb. But the two-storey, £2.4m property is hardly a mega-mansion. They are a private couple, active in the local synagogue and occasionally attending the opera. They give generously to charity, but not in a way designed to be noticed. In effect, it is the life that Rosenfeld grew up with in the 1950s and 1960s, just updated to a much wealthier suburb. Indeed, it is impossible to find anyone willing to fault Rosenfeld's decency.

Even Buffett, as he waged his campaign against the Cadbury deal, admitted as such. "I think's she's a decent person. She could be a trustee under my will. I just don't want her making this particular deal," he said. When even your foes can't find a bad word to say about you, you must be getting something right. But that is not to underplay her resolve or willingness to take risks.

Beneath the still surface lie doubts but also an even stronger will to overcome them. A rare insight was provided into Rosenfeld's mind in 2007, in a speech at her alma mater, Cornell. She discussed the philosophy behind her radical rejig of Kraft management. "Sometimes I lie awake thinking, 'Should we?' And then I think, 'How can we not?'" she said. It is hard not to see such an attitude in her bold triumph of bringing the Cadbury deal home

 Source : Paul Harris The Observer, Sunday 24 January 2010

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