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

Impact of Budget 2013 On Bakeries

Indian Budget 2013-14  has been  presented by Finance minister Mr Chindabram  in parliament .    Its  time to see the impact  on these policies on  bakery industry . Over all the  budget tends to  do the balancing act of growth  as well as containing fiscal health .  With significant decision on retail sector has already being decided  earlier  where forgien retailers can now open retails unit  in multi brand products including agriculture products . Hence road blocks for retail giants like Walmart , Tesco and Carrefour has been removed with few riders to safe guard  local manufacturers . People were expecting some big ticket reforms but  nothing  come out  of this budget . Industry  performance has been lacklustre for last two quaters and GDP growth  has fallen to  5.0 % in recent studies .

 Here  are  few decisions which would have impact on bakery industry


Positives  for  bakery industry

No change in excise duty and import duty .
Rebate on income tax  for people whose salaries are in the bracket  .of 2.0- 5.0 lakh  in form of tax credit worth Rs 2000/-.

Exemption of service tax on freight charges  for goods transport agencies for essential items such as flour , jaggery ,sugar , salt ,milk  and edible oil  could  reduce the frieght cost for  large bakeries

Increased outlays on rural development  and increase in MGNREGA funds   to the rural  workers   thus  giving more money  to rural population would definitely increase sale of  bakery products in these areas .

Significant infusion of  funds   in  rural  sector . through various schemes .

Income tax relief for loans upto 25 lakhs could bring some additional money in the hand of middle class consumers .



Negatives 

 Non - A/c  restaurant  has now come  under service tax net . hence eating out  would become more costlier

 No cost  relief on petrol,diesel and gas

Freight  surcharge   on goods transported through railway s  could lead to some price increase on bulk ingredients.

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

Shakti Bhog's Brown Marie

Shakti  Bhog  India's leading food processsing co  with  popular brand like  Shakti Bhog Atta  has been  trying  to get  into biscuit segment through its  Divss  brand  and have been launching  all different categories of biscuit on regular interval from cream biscuits  to glucose biscuit . Its has now launched  Marie biscuit with name " Brown Marie " . Competition comes from Britannia , ITC , Parle and United Biscuits .

Parle JAM-IN Competes With JIM JAM Of Britannia

Parle has launched  a  JIM IN  to compete with  Britannia s popular  JIM  JAM  biscuit

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 .

Khajurico Cookies - Nepalese Biscuit

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 Site 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 .



Creating own ecommerce site

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  checked  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

learn more  on bakery business 

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Parle Revamp Milano Pack Design

Parle  premium choco chips cookies Milano  has under gone pack revamping  from chocolate  cream color to   white  wrapper to draw consumer attraction

Mcvities Orange Cream With Doraemon

Mcvities  promotes  it orange cream   with    Kids favorite cartoon personality  " Doraemon"    biscuits with stickers stacked inside .

Microbiological Hand Swab Reports For Your Workers

Food  Handlers  in bakeries  are supposed   to under go Hand swab test  in regular  intervals   to ensure that  the food which comes in contact with these workers  are not contaminated  with  bacteria . This  is  also mandatory  for  food  manufacturing units  under ISO 22000 or  HACCP certification .


This  test  also reflects the unit's  hand washing  , personeel hygiene training effectiveness . Most of  the bakeries  have  hand washing dispenser installed at  various exit and entry points  as per their  worker strength alongwith some anti bacterial soap  solution and driers  . Regular training are imparted to  make worker  learn the importance of  hand washing in making bakery product  contamination  free . Swabs from machinery could also be sent alongwith these samples for  the report .


They  are several  NABL approved labs which conducts these  test and give reports  against small fee. These  swabs test  sample  are collected  to determine  the presence of  microbes  on food handler  hands .

Microbes  investigated  are

ESCHERICHIA  COLI   Ref IS : 5887 ( part i  1976)

STAPHYLOCOCCUS  SUREUS       Ref  IS  : 5887 ( part ii )

SALMONELLA     Ref  IS : 5887 ( part iii )

CLOSTRIDIUM  PERFRINGENS /BOTULINUM   Ref IS : 5887 ( part  iv )

VIBRIO CHOLERAE /PARAHAEMOLYTICUS   Ref  IS : 5887  (  part v )


B. CERUS     - Ref IS : 5887 ( part vi )

Ref  be made to BIS  standards for  minimum quantity permissible  for bacteria mentioned  above in  hand  swabs  .Absence of these harmful bacterial  would be the best  results for the bakeries .

Micro zap Technology To Increase The Shelf Life Of Bread

For long  the researches  and food technologist  have been working for  recipe , chemicals, packaging   or  technology  to increase the shelf  life  of bread   so that there could be control on food waste  in which  stale breads  are major contributor


In  normal condition  the bread shelf  in not more than 4-5 days   for  which the manufacturers have added  preservatives and anti oxidant  which  definitely have some adverse impact on human body . The molds and fungus  gets  appearing from  the 5th or 6 th day  in storage  thus making it  stale .The packaging material which becomes moist  while keeping the bread under wrap contributes to fungal growth . Food technologist have been trying  to  devise  recipes or alternative packaging material  which could  kill these microbes for better shelf life thus reducing food waste  in many countries .


To tackle this  short shelf  issue scientist s and  researches at  Micro zap have invented a new microwave technology  to  kill spores and molds  for higher shelf which could be as  long as 60 days .

A report

In normal conditions bread will go mouldy in around 10 days.
But an American company called  Microzap  says they have developed a technique that will keep the bread mould free for two months.At their laboratory on the campus of Texas Tech University in Lubbock, chief executive Don Stull showed off the long, metallic microwave device that resembles an industrial production line. Originally designed to kill bacteria such as MRSA and salmonella, the researchers discovered it could kill the mould spores in bread in around 10 seconds."We treated a slice of bread in the device, we then checked the mould that was in that bread over time against a control,” he explained."And at 60 days it had the same mould content as it had when it came out of the oven."
 
Micro zap rep  also claims that this technology would not affect  the taste ,texture  and bread would be as fresh as it was on the day of  production .The technology they are putting up is called  cold pasteurization  and as microwave employs pulsed power and multiple radio-frequency sources which will ensure energy is transmitted to the food in an even way.

source
thedailystar.net
visit microzap website :http://microzap.net

Britannia's Atta Bread

Britannia   brings  a new  product   to  compete in healthy bread segment  called " Atta" bread . Atta  ( wheat flour )  is  primary  ingredients  for  ethnic breads for Indian house hold thus  placing it into majority house hold  grocery purchase .

Atta bread is  slightly different  with  wheat flour content  as it  has more fibre %  then  Brown bread or  whole wheat  bread .Britannia Atta bread has 22% of whole wheat  flour  as declared in lable  thus we can conclude that rest of  flour 25-30% is  wheat flour ( maida )  as ingredient .

Competition for  Brown  and  Atta breads comes  f rom  formidable  presence of  local brands  such as  Mrs Bector s English oven  , Harvest  Gold  and  Bonn  Bread 

Bakery Industry Representation In International Trade Fair 2012 , Delhi

This   year   International  trade fair exhibition 2012 Delhi  has fair representation from bakery industry . One of the largest  trade promotion  in India   with domestic partner participation  can  be good platform for any exhibitor to show  case to million of people .

I had opportunity for  have brief visit  to  various halls   to check products  and manufacturers in Bakery Industry

Participants  in Food segments   were  popular  among  general public  as  manufacturers were offering discounts , free trials ( taste )  , free goodies to the visitors .Britannia  Industries Ltd  -one of the largest manufacturer of bakery products  was the surprise participant in  this section as  they  are not regular  participant  in this exhibition.

courtesy - IITF.com

Bakery  Product Manufacturers


Britannia Industries Ltd  -  Biscuits , Cakes , Bread ,Rusk , Dairy Products

Bonn   -   Biscuits , Breads , Cakes , Rusk
Impressed  with the fact that they  had made a mark  with large presentation of their products  with  various product s . Major attractions was of course  bread segment  with Jumbo Sliced  Bread Pack .

Anmol   -  Biscuits


Dr  Oetker  -   Sandwich  Spreads


Bakery  Equipment  Manufacturer

Pritul Machine  -  Bakery  Ovens , Bakery Mixers , Provers

Swift  Pack - Packing machines , Shrink Wrap , Taping Machine

Millieum  Packaging  - Flow wrap machines 

Britannia Diwali Gift Pack - Shubh Kamanayien

Britannia Gift Packs For Festive Season



 

Britannia  one of  the popular bakery brand has en cashed on the new trends in gifting in festive seasons covering dussehra ,diwali,xmas and new year . Preparation starts from month of july  getting the gift pack art work ready with  design . Packings are done with assorted biscuits  either in house or  with help of outsourced vendors . Every year  Britannia  gets decent profits from these gift packs . Competitors like Parle , ITC,Oreo , United Biscuits   have also come up with gift packs . Consumers are also experimenting with new ideas for gift on these festive occasions .Gifts consisting of biscuit , confectionery , beverages and snacks  items  have become popular  due to adulteration which are common now for traditional sweets( Mithai )

Shubh Kamanayien  Pack  consists  various biscuit pack such  as Maska -Chaska , Goodday , Bourbon  etc.

Glucose Biscuits Looses Out To Cream Biscuits & Cookies

There  is a significant   shift in consumer buying habits  for   biscuits in India . Marketing  push for cream and cookies at  low price tags have paid  for , tier -2  cities and rural consumers have  now  shown interest in premium biscuit categories  like cream  and cookies .Parle -G  remains the largest glucose brands but with  low market share  as compared to previous years .We can see the biscuit manufacturers coming out with numerous  cream varieties. Britannia is aggressively marketing low cost  Tiger cream brand .Glucose biscuit market share  for entire biscuit segment  is  estimated to be 28% but is gradually losing out  to premium cream and cookies biscuit .

We  can  place  following cream biscuits brands in three level  on price  comparison

Top premium cream biscuits

Pure  magic ( Britannia )   Dark Fantasy ( ITC )  Choco Kiss ( Unibic )


Middle  level cream biscuits

Oreo ( Kraft ) , Orange cream ( Mcvities ) , Bourbon ( Britannia ) , Bourbon ( Parle & ITC )

Bottom level

Kremes ( Parle )  , Treats (  Britannia ) , Tiger creams ( Britannia ) , Creams (ITC ) , Creams ( Priya gold )

With small packs  cream biscuits  are now available for rural markets  and people are buying out  these in large number instead of popular biscuits such as glucose biscuits .

This sales fig are  for  months  Apr -Sept  sales ( Nielsen data )  shows  the drop  in glucose biscuit sale
 

source - ET

Read  more on this
ET

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US Bakery Market Is Worth $ 30 Billion

US  is the largest bakery product manufacturer in the world  with China  and India  ranked 2nd & 3rd respectively .Bakery market revenue is estimated to $ 30 Billion  per year .Average consumption of bakery products by Americans is about 25.4 kg per capita .


A  report 

The US bakery industry includes about 2,800 commercial bakeries with combined annual revenue of about $30 billion, along with about 6,000 retail bakeries with combined annual revenue of about $3 billion. Major companies include Hostess Brands, Flowers Foods, and Bimbo Bakeries USA (the US operations of Mexico's Grupo Bimbo). The commercial side of the industry is concentrated: the 50 largest companies generate 75 percent of revenue. The retail side of the industry is highly fragmented: the 50 largest companies generate about 15 percent of revenue, and the typical company operates just one facility.

Demand is driven by consumer preferences and by the extent to which grocery stores choose to operate their own bakeries rather than buy from commercial bakeries. Profitability for individual companies is determined by efficiency of operations. Large companies have scale advantages in procurement, production, and distribution. Small companies can compete by offering specialty goods or superior local distribution services. Retail bakeries are labor-intensive: average annual revenue per worker is about $45,000.

Major products include baked breads, mainly white, wheat and rye, which account for 40 percent of commercial bakery sales. About 20 percent of sales come from rolls, buns, muffins, bagels and croissants; 10 percent from soft cakes; and the rest from pies, pastries, donuts and a variety of sweet goods.

source  - www.researchandmarkets.com

Baking Tip : Why Does Bread Collapse During Baking

Common problem during baking process in bread manufacturing  is of  collapsed bread during  baking .This of course  can be detected  from  fermentation  and proving stages  to do  corrective measure the only disadvantage  in bread production  process is it cycle time  which are  as long as depending on the process adopted such as direct method chroleywood or  sponge - method . It could vary from 4hrs - 2 hrs in for bread different styles of bread manufacturing .

Effect on bread

• Flattened( Collapsed) bread have large holes
• Collapsed  bread texture
• Sour taste

Causes

• Use of weak flour could  lead to  weak  texture which can not hold the 
• Ambient temperature and quantity of yeast added
• Excess Fermentation - Qty of yeast or duration given for fermentation/Standing time 
• Less salt or low salt during  mixing process
• Deviation from standard mixing time / 
• Improper water addition
• Over Proving 
• High dough temperature check the temp of ingredient added plus ambient temperature higher the temperature higher would be the yeast activity which would over ferment the dough
•  Excess humidity  in prover .

Remedies

• Use  strong flour - check parameter of  flour  before  using it for  production
• Reduce yeast quantity
• Reduce fermentation time
• Add salt  of normal or standard quantity
• Reduce water quantity during mixing from earlier mixing
• Check  proving time  
• Reduce the dough temperature- check ingredient temperature . use chilled water if required .
• Reduce the final prover temperature - check the dough lift in the moulds  to adjust the proving time
• Adjust the humidity

Britannia & Parle In Top 10 Most Trusted Brands

Economic Times  have just released their  list of most trusted brands of India  . Good news is that  Britannia ( ranked 2nd )and Parle  ( Parle ranked 7th)both leading brands in baked products category  are in top 10  .Which is significant for  bakery industry  although both  are established brands with long history . They have beaten  many  mnc brands in  getting consumer loyalties  likes of  Nokia ,Unilever ,P&G,Nestle, Pepsi , Coca Cola. Britannia  have  biscuits , cakes , bread , dairy and  ready to eat  products in its product mix where as Parle has  biscuits , snacks and confectionery under its product portfolio .Britannia popular brands are Good Day , Marie Gold , Tiger , 5050 , Milk Bikis ,Bourbon & Nice .Similarly  Parle has  Parle -G , Krackjack ,Monaco  , Happy Happy, Hide and Seek  & Mango bite . Both Britannia and Parle  have proved that  with right talent and mentoring one can have brands which can take on Mnc's.


Top 10  Most trusted brand in India( fmcg )  are

1. Colgate 
2. Britannia 
3. Nokia
4. Clinic Plus
5. Dettol
6. Tata Salt
7. Parle
8. Mazza
9. Maggi
10.Lifebuoy


Other Food, Confectionery  & Snacks Brands  which  have made the  mark inTop 100 brands are

Tata Salt - 6
Maggi     -9
Kukurkure - 36
Cadbury Milk Chocolate - 42
Sunfeast  - 54
Nestle Milk Chocolate -62
Munch  - 77
Kitkat  - 80
Lays  - 83
5 star - 94
Perk  - 98


For complete list  visit
Most Trusted Brands Of  India - ET

Bakery Trends In China

Chinese bakery industry is witnessing high  growth alongwith its other industry  . Rapid urbanization ,changing food habits  and increase in middle class income are  factors in making bakery products popular in China

Foreign bakery chains are accelerating their expansion into China, as local hunger grows for freshly baked bread, cakes and pastries.
Singapore bakery chain BreadTalk, for instance, said it has plans to increase its number of mainland outlets from 300 to 550 in the next couple of years.


Read more on chinadaily.com

Top 10 Chinese Biscuit Manufacturers

China  is world second largest  biscuit  manufacturing  country  after United States .  Few mncs have also  entered  chinese biscuit market  but at large  market  is dominated by local brands .









Here  are  Top 10  biscuit manufacturer of China in terms of sales revenue and market  share


    Orion Food Co Ltd

    Jinan Dali Food Co Ltd

    PepsiCo Food (China) Co Ltd

    Luohe Hengda Co Ltd

    Oishi (China) Co Ltd

    Anyang Jianfeng Food Co Ltd

    Hubei Dali Food Co Ltd

    Fujian Fuma Food Group Co Ltd

    Fujian Dali Food Group Co Ltd

    Chengdu Dali Food Co Ltd.


Source : Allchinareport.com

Malpractices Prevalent In Bakeries

 Bakeries   adopts  several  malpractices  in their  greed  to make quick  money   with utter disregard for consumer health  or  product  quality  . Few of them have made it a  regular practice until caught  whereas few of them  take chances  when  they  could  pass on with  minimum of risk .Lack of awareness of legal aspects  and  lower penalties encourage  manufacturers to adopt  malpractices in bakeries .

Consumers have to remain  vigilant  on this front  as to report  immediately  to the concerned authorities if they find any thing  missing  either in taste or any  health related issues after consuming these baked items .Following are  signs for  poor quality of  baked items such as

Presence of  foreign particles ( metal , sands , insects , threads , plastic , wrapper  )
Pungent small
Fungus or bacterial growth
Poor packaging - seal broken or open packs
Misleading  labels ( ingredients , allergens  , date )
Poor taste
Stale items
Burnt  small or taste 
Less Weights


Adulteration by mixing  low grade  especially cheap and low nutrient  material 

 Mixing inferior  items  with  ingredients  or diluting standard recipes  for profit

 



Substitution of  ingredients  lesser known or inferior brand

Bakeries would  buy inferior brands at very low cost  to save money and make profits  at the cost of  consumers well being 


Recycling of  spoiled material 

Many bakeries  are found to recycle  waste dough  or  rejected material to  cut down waste  thus  lowering quality of  product . 


Unsanitary  working condition 

Manufacturers  are found to neglect the  sanitation and hygiene part of  process  to which cases of   infestation and report of  foreign particles in product  are reported  by consumers. Not having enough staff to  do  the cleaning of  factory premises .
 
Lack of   personal  hygiene  and  sanitation 
 
Lack of monitoring and  neglecting  personal  hygiene aspects of food handler to save cost .






Use of  fraudulent  weights  and measures
Giving less weight  as declared on pack weight   or  playing with  moisture content  to  have  heavier product  at the risk of product quality .


Not all  bakeries adopt these malpractices but  for few  who indulge in these methods  to make quick profit. Regulators  and consumers should remain vigilant  against  such  malpractices .

Star Bucks Opens Its First Store In Mumbai

With major business tv channels flashing  the  news of  Starbuck opening its first store  in Mumbai  ,thus ending  the  gossip mills  about the timing and the location for  the Starbucks store . Starbucks chose the historic Elphinstone Building in the Horniman Circle neighborhood of south Mumbai.Capacity of this store would be of 120  guests .

Pic courtesy - India Today

Ceo and President of  Starbucks  Mr Howard Schultz  alongwith  Indian partner Tata ,s  chairman  Mr
 Ratan Tata  were present on this occassion .

 Star Bucks being  world  number one  in  coffee chain  across globe has been aggressive in promoting its business in Asia  . It  has  around 700 outlets in mainland china where as in Japan its has more than 1000 outlets .

Pricing strategy  would be important for Starbucks to take on the established  players like  Cafe Coffee Day ( CCD )  and Barista  .

The  trade mark  bakery products for this stores would be sourced  with in the  local market .



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