Rakesh Raushan
Thursday, January 13, 2011
Nilgiris factory Visit
We got very good learning of biscuit, cookies puff manufacturing as the desinging of any product cannot be in the isolation. This visit was necessary for us as we had many ideas about the kind of biscuit/cookies to look upon for the project. From my experience in the related field, I was aware that the implementing an idea on commercial scale is quite different due to number of constraints in the operating system. We also got the same feedback from the Nilgiri factory about the difference in body and texture of the biscuit demanded by the market VS what they manufacture.
We have also seen the manufacturing condition of the plant. Nilgiri is making basic stuff while we have came up with lot of value addition in our biscuit. As are also looking for the real fruit, nuts, where the perishability will be the major issue and hence we need to focus on improving the shelf life of raw materials by maintaining the hygienic condition.
Rakesh Raushan
Rakesh Raushan
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very good.. field research is appreciated
ReplyDeleteRakesh, what about the valuable input that the project engineer, Mr. Neeraj (in the pic)gave us? He mentioned how the cookies are patterned to compete with branded "Good-day" variety of cookies. Crispiness is the customer demand as per their repeated surveys that they have not been able to address. The reason behind could be baking temperature, duration or fat content. They face problems in the latter case because even though they know that increasing the proportion of fat content will raise the crispiness of biscuits, it may bring about health issues because of the excess use of hydrogenated fat, a contentious issue with most biscuits.
ReplyDeleteYou being a quality person yourself, I am sure you can enlighten us about the PFA regulations Latika, the quality professional (in the pic) told us.
PFA (prevention of food adulteration act) does not have any law against use of hydrogenated fat in the food products.
ReplyDeleteThis is the pain area for the consumer; as the premium brand biscuit also contain hydrogenated fat (use of vanaspati ghee).
We can take this as advantage and in stead of vanaspati we can use Olive oil or mustard oil which doesnot have hydrogenated fat. However by this step, the taste will be different. They eare rich in PUFA (poly unsaturated Fatty acids) which is good for cardivascular diseases.
At least with the step of not using vanaspati, we professionals are not cheating the society and can ensure the health and wellness of the people.
Rakesh, the vital issue these days is to find the optimum solution between two contrasting demands of the well-informed customer, i.e., premium taste and nutritional value--a tough combination to deal with when it comes to biscuits.
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