1. SUMMER TRAINNG AT CADBURY INDIA LTD. THANE PRESENTED BY SATYAMVADA FOOD TECHNOLOGY DEPARTMENT HALDIA INSTITUTE OF TECHNOLOGY

4. INTRODUCTION HISTORY COMPANY PROFILE STRENGTH IN EMERGING MARKET

5. INTRODUCTION

6. JANUARY 19,2010 KRAFT CADBURY

7. PLANTS IN INDIA

8. FACTORY IN INDIA 1.Thane 2.Malanpur 3.Induri 4.Baddi

9. DEPARTMENTS IN PLANT 1.Production 2.Water Effluent Plant 3.Science and Technology department (a) Pilot Plant (b) R & D Laboratory

10. PRODUCTS 1.CONFECTIONARY Cadbury Dairy Milk Cadbury Five-Star Cadbury Perk Cadbury Celebrations Cadbury Temptations Cadbury Éclairs Cadbury Gems

11. PRODUCTS 2.SNACK FOODS Bytes Oreo

12. PRODUCTS 3.DRINKING BEVERAGES Bourn vita

13. PRODUCTS 4.CANDY CONFECTIONARY Halls 5.GUMS Bubbaloo

14. I NGREDIENT OF CHOCOLATE Cocoa beans SugarInvert sugar GlucoseIsomaltMalititolMilk

15. I NGREDIENT OF CHOCOLATE Chocolate crumb EmulsifierCerealsWafersNutsFruitsCaramelnougatine

16. P ROCESSING OF COCOA BEAN Sowing of seeds Harvesting and splitting of pods Cleaning of podsFermentationDrying and bagging

17. P ROCESSING OF COCOA BEAN Roasting winnowing blending Grinding Alkalization or Dutching

18. P ROCESSING OF COCOA BEAN Liquor pressing

19. Cocoa liquor Fat pressing Press cake Cocoa butter Breaking Grinding Cocoa powder

20. MANUFACTURING OF CHOCOLATE

21. Manufacturing of chocolates Preparation of ingredients Mixing\blending Refining Conching Milk is sieved Cocoa butter is liquefied Pulverized sugar Cocoa mass Milk powder Cocoa butter Emulsifier

22. Tempering Production of final chocolates Molding Packaging Storage Chocolate block depositing Vibrating Demolding Tested for any presence of metal Wrapped with gold foil Sealed Packed in wrappers Labelled

23. Packaging

24. PRINCIPLES OF PACKAGING Physical Protection Barrier Information transmission Marketing Security Convenience Portion control

25. Easy to open and close. Easy to dispose off. Easy to recycle. Easy to identify. Informative. Eye appealing. Control over transfer of moisture. Control over transfer of other gases / vapor. Protection against crushing. Wide temperature range in storage and use. Low cost. No toxic constituents. Shock protection against vibration Cushioning to the product, part of packaging which protects the article from damage due to shock and vibration IDEAL PACKAGE

26. ANALYSIS

27. Instruments Moisture Analyzer Texture analyzer pH meter

28. Water activity meter Rheometer Colorimeter Instruments

29. Rancimat HPLC Instruments

30. SENSORY EVALUATION Parameters undertaken for evaluation 1.Hardness to bite 2.Creaminess 3.Sweetness 4.Cocoa ness 5.Melt rate 6.Mouth feel 7.After taste 8.Overall acceptance Sensory plays important role in following Scope for product improvement New product development Pre-consumer test Product quality assesment

31. SENSORY EVALUATION 1.USES 2.TESTS FOR EVALUATION (i) Preference Test (ii)Discrimination Test Triangle- Test Duo-Trio Test (iii)Descriptive Test

32. SHELF-LIFE STUDY AMBIENT (Room Temperature) ACCELERATED CONDITION (32ºc and 90% RH) A/C (Temperature between 18-20 ºC )

33. FIVE-STAR 1.SAMPLE (i)Humidifier (ii)Ambient 2.TESTS (i) Texture (ii) Moisture 3. Result

34. CONCLUSION Cocoa beans are main ingredients. Quality is maintained at every step. Innovation is encouraged.

35. THANK YOU