Laboratory Equipments For Your Bakery

Essential Laboratory Equipment for Bakeries: A Complete Guide for Small, Medium, and Large Units

In today’s bakery industry, quality control is no longer optional. Whether you operate a small artisan bakery, a medium-scale production unit, or a large industrial plant, a well-equipped quality control laboratory is essential to ensure product consistency, food safety, regulatory compliance, and customer trust.

Bakery laboratories play a critical role in testing raw materials, monitoring in-process quality, validating finished products, and verifying packaging integrity. From moisture analysis and protein estimation to packaging strength testing, laboratory equipment helps bakeries meet FSSAI, HACCP, ISO 22000, and customer audit requirements.

This article provides a comprehensive, structured overview of basic laboratory equipment required in bakeries, categorized for ease of understanding and implementation.

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Importance of a Bakery Quality Control Laboratory

A bakery laboratory helps in:

• Monitoring raw material quality (flour, sugar, fat, milk)

• Controlling process parameters

• Ensuring food safety and hygiene

• Meeting statutory and customer compliance

• Reducing wastage and product recalls

• Improving shelf life and consistency

The scale of the laboratory may vary, but the core equipment remains largely the same across bakery sizes.

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1. Equipment for Moisture, Heating, and Thermal Analysis

Moisture content directly impacts shelf life, texture, and microbial stability of bakery products.

Common equipment includes:

• Hot Air Oven – for moisture determination

• Oven for glassware drying

• Muffle Furnace – for ash content and high-temperature analysis

• IR Moisture Meter – rapid moisture testing

• SS Dishes with lids – moisture analysis

• Laser Gun Thermometer

• Digital Thermometers

• Thermometers with various ranges and least counts:

  • 0–50°C (0.1°C)

  • 0–100°C (0.1°C & 1.0°C)

  • 0–250°C (1°C)

These instruments ensure accurate thermal measurements during product and ingredient testing.

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2. Weighing and Measurement Instruments

Precise measurement is fundamental to laboratory testing.

Essential weighing and measuring tools:

• Electronic/Electrical Weighing Scales

• Analytical balance with mg least count

• Standard Analytical Weight Box

• Measuring Scales

• Vernier Calipers

• Stop Watch

Accurate weighing supports consistency in chemical and physical testing.

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3. Glassware and Volumetric Apparatus

Laboratory glassware is required for routine chemical analysis.

Common glassware includes:

• Beakers (50 ml to 1000 ml)

• Measuring Cylinders (10 ml to 1 litre)

• Standard Volumetric Flasks (50 ml to 500 ml)

• Conical Flasks (250 ml & 500 ml)

• Iodine Flasks with stoppers

• SV Flasks (180–185 mm height)

• Round Bottom Flasks (500 ml & 1 litre)

• Glass Funnels

• Glass Rods and Glass Tubes

• Reagent Bottles

• Dropping Bottles for Indicators

• Wash Bottles for Distilled Water

These are used for titration, solution preparation, and chemical analysis.

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4. Chemical Analysis and Testing Equipment

Chemical testing ensures compliance with food safety standards.

Key instruments include:

• pH Meter

• Refractometer (portable or table type)

• Viscometer

• Melting Point Apparatus

• Hot Plate with Magnetic Stirrer

• Heating Mantle

• Water Bath (with multiple slots)

• Dean & Stark Apparatus Set

• Distillation Apparatus

• Reflux Condensers

• Soxhlet Extraction Set

These instruments support analysis of sugars, fats, acidity, viscosity, and moisture-related parameters.

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5. Protein, Fat, and Dairy Testing Equipment

For bakeries using milk, butter, and dairy ingredients:

• Kjeldahl Protein Estimation Set

• Centrifuge Basket (6000 rpm)

• Centrifuge Disc Type (1900 rpm) for milk fat

• Butyrometer with relevant pipettes

• Hydrometers (less than and greater than 1.0)

These tools help in nutritional analysis and raw material verification.

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6. Filtration, Separation, and Centrifugation

Used for clarification and extraction processes.

• Buchner Funnel with Flask

• Suction Pump for Vacuum Filtration

• Filter Papers:

  • Whatman Grade 42

  • German filter sheets

  • Indian filter sheets

• Sedimentation Shaker

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7. Laboratory Accessories and Support Tools

Daily laboratory operations require several accessories:

• Burettes (50 ml, 25 ml, 10 ml with defined least counts)

• Pipettes (1 ml, 5 ml, 10 ml, 25 ml)

• Burette Stand

• Pipette Stand

• Funnel Stand

• Test Tube Holders and Stands

• Tripod Stand

• Fire Clay Triangle

• Wire Gauze with Asbestos Centre

• Magnifying Glass

• Mortar & Pestle

• SS Spatula

• Tongs (6” and 12”)

• Capillary Tubes for melting point determination

• Rubber Tubing for water circulation

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8. Packaging and Material Testing Equipment

Packaging quality directly affects product safety and shelf life.

Essential packaging test equipment:

• Compression Strength Tester

• Bursting Strength Apparatus

• Puncture Resistance Tester

• Tear Resistance Tester

• Leak Tester

• Templates (10×10 cm and 5×5 cm) for grammage testing

• Paper Cutting Knife

• Standard Test Sieves

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9. Environmental, Safety, and Storage Equipment

• Hygrometer – humidity monitoring

• Chlorine Content Testing Strips

• Refrigerator (165 L capacity)

• Magnetic Rod (rare earth) – metal contamination check

• Periodic Table Chart

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10. Advanced Dough and Flour Testing Equipment

For medium and large bakeries:

• Chopin Alveograph – dough rheology testing

This instrument is crucial for flour quality assessment and product consistency.

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Conclusion

A bakery laboratory is the backbone of quality assurance, food safety, and compliance. While small bakeries may start with basic instruments, medium and large bakeries require a more comprehensive laboratory setup to meet regulatory requirements and customer expectations.

Investing in the right laboratory equipment helps bakeries:

• Maintain consistent product quality

• Reduce wastage and recalls

• Pass audits confidently

• Improve shelf life and consumer trust

A well-planned bakery laboratory is not an expense—it is a strategic investment in long-term success.

Multipack Systems Becomes Omori India Pvt Ltd

 I would  like  to draw attention of  readers  to  major development  in Indian packing machine industry where in one of leading  packing machine manufacturer have been  taken over by Japanese major Omori Machinery  Co Ltd . Dashing  hope of having an  Indian major packing equipment manufacturer with global  reach .taking  on  world majors packing machines manufacturers like Bosch packaging , Ulma  and Campbell .



India s  premier packaging solution provider company Multipack Systems  has  sold its 51 %  stake to  Japanese  packaging major company  Omori Machinery Co Ltd .  Amount shelved by Japanese major has been in tune of  Rs 200 crores.

Multipack  has emerged  as one of the leading Indian packaging  solution provider  in this region exporting packing machines to the , South Asian, African , Central Asian countries and South East Asian  countries .Multipack packing machines has been used for products like  bakery, snacks , pharma , soaps and confectionery   with  client  like   Unilever , P&G , Britannia , Parle , GSKB  ,Kraft , Kelloggs,Nestle , ITC , Danone , Pepsi  and other major players in FMCG segment .


Omori  Machinnery Co Ltd  has wide range of products  which are available  in world  products which includes Horizontal form fill seal , Thermofermers ,Tray wrapper ,Cartoners , Caser ,Automatic Banding  Machines and other packaging  solutions .with  presence in Europe , Asia , Africa  and North America

Taking  majority  stake in  Multipack system pvt ltd  provide Omori  a strong foot hold in  Indian market  alongwith South Asia .The Indian packaging industry has been growing @ 12%  against  Global  growth of 5%.. Indian packing industry  market value is estimated to be $ 7.6 billion .

Role Of A Production Executive In A Biscuit Plant

 Role  of  production  shift  executive / in charge / officer   is critical  in  biscuit production unit  ,one can easily  say that he becomes the nerve centre for all activities in plant where  he has to ensure the production as per production plan. Skills includes  technical as well as soft skills on personnel front .



1. Pre mixing section  plant wise water quantity, abc, sieve condition, biscuit powder quantity and any problems or things to be taken care in the section. temperatures of  chilled water or hot water as per requirement .

 2. Sugar grinder and sugar automation check spillages of sugar, air balloons condition, check sugar (dosing) quantity with standards.

 3. Creamer check all the ingredients you are dosing in to the creamer, check the creaming time and check the cream transfer system (whether total cream is getting transferred in to the mixer or not.) 

4. Check the Maida system and Maida quantity

 5. Check all the ccps sieves, magnets and metal detectors

 6. Check mixing time for better consistency to get required stack length, required dimensions, good finish, better appearance and best quality. 

7. Maintain dough temperature, standing time and keep the dough covered. 

 8. Check the over profile Temperatures zone wise, moisture damper position and main damper position and burners running condition.

 9. Check the baking time weight, moisture stack length, dimensions, colour (top and bottom), texture, finishing and taste of the biscuit. 

10. Have a round in biscuit grinding room and check for the sieve condition and give instructions to people to follow fifo system 

11. Have a round in cream preparation room and check for the cream quality and consistency 

12. Check all the formats and put signature every one hour duration. 

13. Check whether the biscuits getting stacked properly or not

 14. Check the packet sealing condition, print quality poly bag sealing and tape condition 

15. Be alert at shift change time and allocate labour properly as per standard allotment.

 16. Check the packet quality sealing quality, printing quality, poly bag sealing, cb filling and taping and finally shift the cb to a correct place in the finished go down. (every one hour duration)

 17. Communicate to your superiors all the time whatever the problems you are facing in the section. 

18. Achieve the target production as per given standards. 

 19. Control defectives biscuits defectives generation within given standards and laminate wastage in given standards. 20. Finally handover the shift in good condition no left over dough, no back log left, no defectives packets left, no semi finished left and plant in good hygienic condition. 

20 . Plan any change over   for  packing machine .

21 . Observe  malfunction of  plant and machinery and record / report to  engineering section for  suitable action .

22. Segregate  / weigh  and record  defectives and waste  which are then   moved  out  for scrap  .

23 . Adjust  baking time . speed of plant  as per  quality  demand .

A successful  stint in production role  could   increase the chance of  an individual  to take responsibility of Factory head or General Manager  later  in professional career .

ITC launches Delishus Premium Cookies

With stiff competition in generic biscuit category  ITC  has  launched  Dilshush cookies to cater  demand of  cookies thus competing  with Unibic  which produces whole range of cookies on mass scale . Britannia and Parle too have there own variant of cookie biscuit such as Good day and  Twnety - Twenty  respectively  but with different production process .

Amul to expand its Cookies Business

 


Amul  India's largest  dairy  brand  with products like  milk , cheese , butter , icecreams and numerous other products   has now  decided  to explore  biscuit industry  in a big way .   What might  have prompted  the management of the  AMUL   should be  the  backward  integration available for  major ingredients of  bakery products as  milk , butter , smp and whey powder .Also  low gestation period  and  growth  in bakery demand  has prompted Amul to manufacture biscuits .It  has  selected  to  go for  the premium category of  cookies  .Amul  also wants  to leverage  its country wide  chain of distributors  managing   the retail sales of  its products .It  would  be interesting   to see  as  Amul converts its loyal consumers  to biscuits and cookies .

The pilot  projects   has been  installed and commissioned  in state  of Gujarat  with monthly  output of 20tons   , catering local  demand  from  Anand , Ahmedabad  and Vadodara. Varieties  launched are  cookies  are  coconut, multigrain , chocolate and butter .



Amul has test launched its  cookies in its  nearby towns   to gauge the market , taste and demands for such product  .They  are  not  is hurry  to go national  as it would try  get established locally.


Amul would  take  on well entrenched  players  in biscuit manufacturing  such as Britannia , Parle and ITC  and Mnc's like   United Biscuit , Kraft  and GSKB. Biscuit  market  is estimated to be  Rs 12000/-  crore


Source :ETdt 8Aug2013

Mcvities In India Launches Another Popular Product - Bourbon

Mcvities an  United Biscuits ( uk )  iconic brand across globe  ,   which  has  been gradually  increasing its sku's  for  Indian biscuit market.  With  marketing  strategies  initially  relying on its strength of   digestive biscuits  . Once it got  acceptance as major player in digestive biscuits its now  launching products  in cream , cookies  , marie  and now bourbon  , these  are popular products in biscuit segment . 

Another Regional Brand Enters Biscuit Market -"Yours" Brand Of Biscuit

Recently we have news  report  for launching  of  a new entrant  " Yours" logo  and branding  at  Kolkatta . "Yours"  brand is being promoted by  S. N. Agarwal and Vikash Agarwal  who  also represent Priya biscuit  a popular brand in eastern India .

It has three biscuit manufacturing plant  in  West Bengal and would launch  products like Marie, Butter, Milk, Cheese Bit, Choco Cream, Orange Cream, Snackies, Top and Krazy Krackers .

pic courtesy newswala.com

Yours is  to produce  biscuits with latest technology  such  as automatic sandwiching  machine


Biscuit plants are  in Dankuni and  at  Naryanpur  and additional plant would come up in Siliguri  & Durgapur by 2015. Yours management  emphasis would be on latest trend in respect  to taste , packaging and pricing

Competition would be intense  as  eastern region have now power brands such  as  Anmol , Biskfarm , Bhagwati, Sobisco etc   and in addition to these players it has  to compete with  biscuit majors  as Britannia , Parle , ITC , Kraft -Oreo and Mcvities .


In addition to biscuits  Yours brand could  also add noodles and tea  in its protfolio .


Source
Economic times

Type Of Material Handling Conveyors In Bakeries

Bakeries   have lot many material handling conveyors used to transfer raw material , packing material and  baked products to be transfered from one place to another . A  good layout and selection of conveyors can optimize production  ,save time and reduce cost .

Here are few material ahndling conveyors  which are used in bakeries for various application


Roller conveyors 
This type of  conveyors have rollers  which are used to carry cotton conveyors through drive rollers and idle rollers the frame  are made up of  ms steel . Main drive is connected to drive roller either through sprockets and chain or directly driven by geared motors  Mostly used in biscuit plant
 
Screw conveyors/ flexible conveyors
Mostly used in raw material handling in bulk . Sugar and flour  could be transfered from  hopper to mixers through screw conveyors .
 

Bucket conveyors
Used for ingredient handling  and where operations are at  height  involving floors in bakery processing units .

Gravity conveyors
Used mostly in packing halls  to transfer filled cartons to the warehouse

 
Pneumatic conveyors
Used to handle flour  in bulk  to transfer flour from sifters to silos in bakery plants  . Air is blown to the pipe to carry the flour to silos with air being sent by  roots blower

 
Slat conveyors
To carry hot moulds in bread and cake plants .easy to dismantle and repair 


Chain conveyors
 Chain conveyors are most common type of conveyors are used from use to carry moulds to large chain convetors  carrying  flour bags /sugar bags/ingredients in bags. Small chain s  to large chain  with big sprockets are used for these conveyors to carry loads .

 
Band conveyors
These kind of conveyors are used  to carry wet dough into  tunnel ovens for baking . Can be of perforated or solid type  as per requirement.

Flexible  conveyors 
Adjustable conveyors   which can be expanded  or  compressed  as per requirement , used to transfer  cartons  from or to the containers 

More Options To Indian Bread Manufacturers

With  changing lifestyle  and  newer technology  bread manufacturer of India are producing  variety of products  . Gone are the days of  white bread and tuty fruity we used to get . Health awareness and its demand has also opened up niche segment for  organic and whole grain products . Ethnic breads  have been tried out by manufacturers .

Following are the products  visible  on shelfs of  retailers/supermarkets/malls

a. )  Kulchas

Add caption

b.) Buns

c.)  Burgers

d.) Hot Dogs

e .)Organic Breads

f). Rusk / Toast

g.) Whole  wheat bread / Multi grain  bread

h).Pizza Base

i) Pav  Roti

j)  Bread Sticks

k ). Frozen Paranthas/Naan/Rotis

l ) Sandwiches
 
m ) Bread  Rolls 

Pre baked concept is catching up in metros city where you can buy the pre baked dough and finally bake it in your comfort of home and relsih fresh oven baked products .

How Do We Calculate Biscuit Plant Output

When ever people think of putting up  a new biscuit plant  , the first question which come s in mind is the plant output or  capacity . This  is important for  design and  project  of new biscuit plant .Unit could be tons /hr or kg /hr of  production . Biscuit output  is required for  material planning and plant specifications .

There  different methods  to calculate  biscuit plant output  as mentioned below


a .  Baking time   x  with  rows x columns  in  one minute from cutter /molder  rpm. moulder and cutter have dies or cups  as per biscuit shape and size .

b.   Oven  band surface  area  x baking time of biscuit oven .( tunnel oven )
Oven length and width depends upon  the volume of biscuit to be produced 

On the basis of capacity ,  Mixers  and Packing machine  are  selected  for line  balancing

c.   Mixing  time with   batch size processed in  unit  time
 
d.   Number of packing machine  used to pack with  packet per minute  for calculation .


Oven capacity (lbs/hr) = R x N x L 1/C x60/T
R = rows of goods per foot of band length
N = rows of goods across the band width
L = baking chamber length in ft.
C = count of baked biscuits per lb.
T = baking time in mins.maximum baked size of the coojie

To determine N & R.
Let W = actual product width in inches
D = maximum baked size of the cookie
S = spacing from centre to centre of adjacent rows
X = clear band space at each edge
Then, W = ( N x S ) - S + D +2X
or, N = W + S - D - 2X / S and R + 12 / S
Capacities of other machinery prior to the oven can be referenced to the oven capacity
Published May 1967 Cookie & Cracker Technology
Samual A Matz and Theresa D Matz

Cremica Twin Cream Biscuit

Cremica  one of the leading  regional  brand of  biscuit  in India from Mrs Bector Foods  have launched dual cream variety.  Cream segment of biscuits have witnessed the highest growth in biscuit  category . All major brands of biscuits are  re -jigging  their  cream biscuit  product mix  .We have seen numerous launches from Britannia , ITC and Parle in  recent months . Market of cream biscuits   has also drawn attention of   foreign players  such as  United Biscuits and Oreo .

Sveba Dahlen V series Rack Oven

Sveba Dahlen are one of the major  European Bakery equipment manufacturers  . One of the major  product from their  inventory of products is V series Rack oven

Sveba Dahlen V-Series Rack Oven: A High-Capacity Workhorse for Modern Bakeries

If your bakery is scaling up—more SKUs, tighter delivery windows, and higher expectations on consistency—the Sveba Dahlen V-Series rotating rack oven is built for exactly that environment. Designed for professional and industrial use, the V-Series focuses on robust construction, even baking, powerful steam, and energy efficiency—the combination most bakeries need when output matters every single day. (sveba.com)

What makes the V-Series stand out?

1) Consistent, even baking across the rack
Rack ovens can sometimes produce uneven color or variable bake when airflow and heat distribution aren’t optimized. Sveba Dahlen highlights features that support fast heat recovery and even results, especially important when you’re opening doors frequently during peak production. (sveba.com)

2) Steam that supports premium crust and volume
For bread, buns, and artisan-style products, steam quality directly impacts shine, oven spring, and crust formation. The V-Series is known for powerful, quick steam with rapid recovery so batch-to-batch results stay stable. (sveba.com)

3) Smart rack rotation for delicate products
A practical feature in the V-Series is automatic rotation stop—the rack returns to unloading position when the door handle is lifted—plus “slow start” rotation to reduce product disturbance. That’s a big advantage for sensitive items like meringues or macarons, where vibration can ruin shape and finish. (sveba.com)

4) Built to last, easier to clean
Hygiene and durability matter as much as performance. Sveba Dahlen notes a stainless-steel interior and exterior, which supports cleaning routines and long-term corrosion resistance in bakery environments. Strong insulation also helps keep heat inside the chamber, improving the working environment and reducing wasted energy. (sveba.com)

Fuel options and flexibility

The V-Series is available in electric (including fossil-free electric), gas, and oil versions, and comes in multiple sizes (including models configured for higher capacity). This makes it easier to match the oven to your facility’s utilities, ventilation constraints, and production targets. (sveba.com)

Who should consider the V-Series?

The V-Series is a strong fit for:

• Commercial bakeries producing bread, buns, rusk, cookies, and mixed product lines

• Central kitchens needing reliable batch throughput

• Operations that want consistent color, controlled steam, and faster changeovers between products (thanks to fast cool-down functionality). (sveba.com)

Buying tips before you decide

When evaluating a V-Series rack oven, confirm:

• Rack size and daily batch requirement (peak-hour demand)

• Utility availability (electric/gas/oil) and installation space

• Steam needs by product category (bread vs cookies)

• Service support and preventive maintenance plan for uptime

For bakeries that measure success by output + repeatable quality, the Sveba Dahlen V-Series is positioned as a dependable, production-grade rack oven built for high-volume realities. (sveba.com)

Britannia Revamps Packaging For Tiger Glucose Biscuit

Britannia  has revamped its packaging for  tiger glucose biscuits  to attract consumers  . Earlier tiger packs used to have  the sprinting tiger on its pack . Britannia 's  Tiger has not  be able  to  make significant inroads in the glucose biscuit segment  which is dominated  by its  rival Parle  and brand Parle -G .

Fab! Cream Biscuit From Parle

 Parle  has been launching  premium biscuits  in regular interval to catch the swing  in consumer taste for cream biscuits . Fab ! is one of them ,  branded as an extension of Hide and Seek choco chip s variety

E commerce Trade Helps Bakeries In Getting Sales

E commerce  has contributed  to economies of countries , with spread  of   internet  and mobile technology   which have  brought  bakery  stores  on finger  tips of  consumer .Also availability  of  internet banking , visa  mastercard  online  and paypal  payments made  these kind transactions popular among tech savvy consumers .

Large  ecommerce stores  like  Amazon.com  Ebay.com  are  promoting  sellers product on their site  with nation presence  with  taking care of  entire logistics  of delivering products to buyer .Western countries have numerous  ecommerce sites for baked goods   but here in  India  its  in the nascent stage  with few sites  which caters  for  exclusive bakery products on pan  India reach .

Most e commerce sites  place baked items with other  gift or food products hence  range of products are very  much restricted .Specail precautions  are  required for bakery product  transportation  such as  packaging and shelf life .Online stores have tough competition from live bakeries and neighborhood bakeries for fresh baked products .

Here  are  few   e commerce sites for bakery products

http://mithaimate.com

http://monginis.net

http://Fernsnpetals.com

http://Indiangiftsportal.com



Putting products on ecommerce sites
Simplest and easiest way  is  to put your products  on these merchant sites  which would create  online stores for you  which can be branded and marketed  for sales . This options in best start up bakeries  and small bakeries as they need not  to pay  for the up keep of this  kind of  online stores  . Charges for payment process and logistic service provider .

Ecommerce platforms

Amazon

Flipkart

Meesho 

Shopify

Creating own ecommerce site and catalogs 

Few  bakery product manufacturers have launched  their own  e commerce sites  for  online ordering  eg monginis
own site   results  better  branding and have loyalties from customer . Of course  bakeries need to have dedicated  employees for  e commerce  site management .



Requirement for E commerce sites

Product catalogue
Paymentgateway
Invoice generation
Logisitcs of delivering producst to the customer
Order tracking
Customer Complaints and refund

please  add if  you   have checked  in any other  bakery  eCommerce  site

Good Manufacturing Practices In Bakery RM/PM/FG Stores

Here  are few check list and guidelines for better Good manufacturing  practices for stores and warehouse for  raw material ( RM ) , packing material (PM)  and  finished  good ( FG ) in  bakeries

GOOD    MANUFACTURING  PRACTICES   ( GMP ) FOR  STORES /WAREHOUSES  FOR  RAW MATERIAL AND PACKAGING  MATERIAL

1.      Vehicle  condition is inspected  for incoming  raw material  . Check whether  material  are covered with traupalin  in case of  open trucks .  For container check the floor and  sides for any cracks .
2.      All  material are visually inspected  before unloading  
3.       Usage of hooks  are avoided
4.       Bags  to be  kept on plastic pallets 
5.       Material kept  away from wall atleast 24”
6.       Materials  are kept  properly identified  for status and name  
7.       Materials  are  shifted on trolleys and are not dragged on floor
8.       Insecticutors  are functioning 
9.       Air curtains are working when  doors are open
10.   Loading and unloading doors ae closed when  there is no material movement  
11.   Floor is clean
12.   Oil  tins  are  cleaned  and then issued for production 
13.   Seals on cans  and drums  to be removed  before  material issue
14.   No spillage  of  ingredients on floor 
15.   FIFO followed  while  issuing material
16.   Cold stores  temperature  are measured  and recorded  
17.   All ingredients  are monitored for shelf life
18.   Condition of weighing  balances 
19.   Cleaning schedules  related to stores  are followed
20.   Window  meshes are  clean 
21.   Rejected  material s  are stored  distinctly  with  proper identification
    

FINISHED GOODS  STORE  & DISPATCH  SECTION -GMP

1.       Stacking :  All units are  to be stacked  neatly  and variety wise and batch wise as per norms
2.       All windows and entilators  to wire meshed 
3.       Minimum 2ft gap  between  stack lots for movement
4.       Vehicles for  dispatch should clean and free from foreign  odour  and base  platform  should be covered  by traupalins 
5.       CBBS  are  not thrown  and are handled softly with manual laoding . stacked in trucks  should  be as per norms
6.       Finished  goods  are not to be  transported  with other material  having  strong odour  or  are toxic in nature 
7.       Rain  shelter  is provided  for  trucks
8.       Covered containers  to  be preferred over  open trucks

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