A REPORT ON

BUNTY FOODS (INDIA) PRIVATE LIMITED

SUBMITTED BY
PRATIKSHA BULCHANDANI : 02
NAKSHTRA RAJPUT : 35
SIDDHESH MATE : 25
GUIDED BY
KRISHIKA CHANDWANI
SUBMITTED TO
HASMATRAI GANGARAM HIMMATMAL
MANSUKHANI INSTITUTE OF MANAGEMENT
 INDEX
SR.NO CHAPTER PAGE
NO
1 INDUSTRY ANALYSIS
1.1 INTRODUCTION 5
1.2 RECENT TRENDS IN BISCUIT 6
INDUSTRY
1.3 MARKET OVERVIW OF BISCUIT 7
INDUSTRY
1.4 MAJOR PLAYERS OF BISCUIT 8
INDUSTRY
1.5 SWOT ANALYSIS OF BISCUIT 10
INDUSTRY
1.6 FUTURE ASPECTS 12
2 RESEARCH METHODOLOGY 14
3 ABOUT BUNTY FOODS 15
3.1 ABOUT BUNTY FOODS 20
PRODUCTS
3.2 FINANCIAL 27
4 SUGGESTION 28
5 CONCLUSION 29
 INTRODUCTION
The Indian biscuit industry flourished in the
baking industry in the latter half of the 20th
century. The urban community, in particular,
has shown interest in food that can be cooked
at a reasonable cost. Biscuits were considered
food for the sick in earlier days. However, it
has become one of the many popular fast-
food products, liked by all ages. Biscuits are
delicious to eat, low in cholesterol and
reasonably priced. Maharashtra and West Bengal have the most advanced
biscuit industries.

The Indian Biscuit Industry seems to be the largest among all the food industries
and has a limited profit of Rs. 3000 crores. The Indian subcontinent is the
second-largest producer of biscuits, the first being the USA. The industry is
divided into two categories: formal and informal. Biscuits today stand at a
higher price and production level than bread.

India is the third-largest biscuit producer, after the United States and China. The
Indian biscuit market is driven by growing consumer revenue, switching to
high-end biscuits, setting up additional production facilities, increasing health
awareness, the development of biscuits, attractive packaging, etc.

According to the recently published report “India Biscuit Market Overview,

2017-2023”, the planned biscuit market accounts for more than 70% of the
overall value of the Indian biscuit market. By 2023, the industry is estimated to
generate over INR 400 billion in sales. All of the big biscuit companies that
operate in rural and urban areas are a part of the official market. The distribution
network for players like Parlé and Britain in rural areas is extensive. It is fairly
easy to procure a five rupees packet of Parle biscuits from any regular store in
the rural areas. Cream, cookies, sugar, marie, cracker, milk, and other biscuit
items are available in the organised market. Companies like Britannia, Parlé,
Surya Food and Agro Limited, etc., manufacture all the types of biscuits
mentioned above. The use of biscuits in rural areas has shown better growth
over the past few years.
Along with the significant Indian biscuit players, many regional players are also
involved in the production of biscuits. These players have the same production
facilities as the well-known ones. Their biscuits are well packaged and healthy
enough to eat and are available at a lower price, making them affordable for
low-income consumers. To increase its sales and product value, companies have
launched high-end biscuits in smaller packages. Urban areas include distribution
channels such as hypermarkets, supermarkets, general stores and “e-retailing”.
Electronic marketing allows consumers to choose the type of their products and
also offers a discount on periods such as the holiday season. It is easy to buy
them online from the comfort of your home. Flipkart, Amazon, and Snapdeal
are some of the leading electronics retailers in India that store biscuits for
national and international brands.

FLOUR
Without a doubt, the very foundation of a biscuit is its dough and at the
foundation of dough is flour. They provide structure to the biscuit and their
proportion decides the consistency and thickness of the dough. The most
common types used in biscuit production range from all-purpose flour to self-
rising flour. All-purpose flour is made from wheat and is suitable for a variety of
biscuits. Self-rising flour contains baking soda and salt internally, eliminating
the need for their addition at a later stage. Normally the flours have a moisture
content between 12 15%. These days with changing times some other types of
flour are also being used like Gluten free flour & corn flour.
SUGAR

It is a valuable source of flavour in biscuits and is responsible for structure and

hardness in short dough biscuits.Apart from that it aids surface coloration during
baking. It also act as an enzyme carrier.

INVERT SYRUP
Sucrose sugar is hydrolyzed by acids/enzymes into two monosaccharides-
glucose and fructose. This reaction is known as invertion of sugar and
hydrolyzed mixture is known as invert syrup. It prevents surface crystallization
and is resistant to microbial spoilage because of lower water activity.It gives
colour and helps in moisture retention.

SALT

Salt modifies other falvours, enhanes sweetness of sugar and decreases the
sourness of acids. It affects the process of deformation( change in shape) of
dough and improves the dough crumb colour.

WATER

It acts as solvent to form dough when mixed with flour. The water is allowed to
steam which act as a levering agent and helps in expansion.

SKIMMED MILK POWDER

It is obtained by spray drying of fatless milk. It provides nutritents to product

and gives the liquid media for dough formation, used as a minor dough
ingredient to give subtle flavour and textural improvements to aid surface
cooling.

LEAVENING AGENTS

For layman’s understanding, consider leavening agents as components or

biscuits ingredients that cause the dough and batter to rise or expand. The most
commonly used ones include baking powder, baking soda, yeast, air and steam.
Some of them when combined with acids produce CO2 or carbon dioxide that
causes the dough to rise.
Another way of making batter expand naturally is by taking the help of yeast to
let the process of fermentation occur. Numerous cakes, doughnuts, pastries and
cookies are formed by this method.
LECITHIN
It acts as an emulsifier and functions largely in same way as lecithin, the only
difference being that it is soluble in water while the lecithin is fat soluble.
VANILLA FLAVOUR
It is an artifical flavour added to induce the characteristics flavour into the
biscuits. It has added natural colour, is non fruit based and alcohol free.
 PARLE FLAVOUR MIX
It is added in parle G dough. It has maturation time of 1 month so is used 1
month after the date of manufacture.
RECENT TRENDS IN BISCUIT INDUSTRY

With countless variations and impeccable flavors, biscuits, and cookies have
become a delight for consumers around the globe. The two most popular
packaged snacks can be mixed with various ingredients, including chocolates,
nuts, cashews, coco chips, cream-based fruits, jam, sandwich fillings, vanilla,
and many more. As every region boasts an idiosyncratic clasp on the snack,
producers are paying remarkable attention to bringing innovation in the cookies
and biscuits sector.
Food businesses are facing tremendous challenges due to the recent healthy and
sustainable trends in the market. Companies are working towards making
products high in nutrition and taste while being cost-effective. Much work is
being done in new product development, premiumization, and health, driving
the biscuit market forward. Below are more trends that are transforming the
biscuit and cookie sector worldwide.
High protein and low carbohydrate
The advent of the "conscious-eating" trend has raised consumers' expectations
to the next level. Over the years, the craze for the low-carb and high-protein diet
has increased multifold. This has resulted in a rise in the urban population's
high-protein and low-carb snacks and bars.
Nostalgic flavors on healthier snacks like protein bars, granola bars, and
chocolate chips are being launched by companies as per the demand. Some of
the most trending flavors with high protein content and minimal carbs and sugar
involve peanut butter chocolate chips, double chocolate chips, and sea salt
caramel, among others.
Reduced sugar and sugar-free chocolate flavors
Post the pandemic, rising health concerns push consumers towards low-sugar
and sugar-free diets. Chocolate biscuits, the most popular flavor for biscuits
with low sugar, are trending all around the globe. Interestingly, the snack is
equally relishing, sumptuous, and guilt-free.
High-fiber
High-fiber oat cookies are incredibly easy to go or in the workplace diet for
people searching for gluten-free and high-fiber breakfast. The thrilling
combination of oats and dried fruits proffers sufficient fiber, making you active
throughout the day. The trending flavor options in this category involve triple
chocolate, sea salt caramel, cinnamon, vanilla, chocolate chips, and dark cocoa
with cranberry oat cookies.
Fruit-flavors
Cream-filled biscuits and crackers sandwiches, lychee cream, and lemon cream
are some of the most popular flavors trending globally. Fruit-flavored biscuit
sandwiches, including strawberry and blueberry, are liked tremendously by the
young generation. Moreover, producers are constantly striving to bring
uniqueness to the taste of consumers in this category.
Soy flour
Soy Flour, undoubtedly, is one of the most essential sources of proteins, fibers,
vitamins, and minerals. Due to its highly nutritious nature, soy flour is treated as
a great alternative to wheat flour. When it comes to biscuits and cookies, food
producers have started utilizing the concentrate of processed soya to reduce
carbohydrate content and increase protein content. Soya biscuits with chocolate
flavor are trending all over the world.
Globally, food companies are focusing on environmentally friendly products
and methods of producing cookies and biscuits. The advent of healthy and
sustainable biscuits through upcycling is not only saving our environment but
also providing essential vitamins and minerals to the human body. Adding
functional ingredients like almond skins in biscuit production, due to numerous
bioactive phenolic compounds like flavonoids, phenolic acids, and tannins,
results in a healthy and sustainable product. Interestingly, it also increases the
friability of biscuits, making them easier to break.
In a bid to be environmentally conscious, various food manufacturers, primarily
biscuits and cookies, have started relying on upcycling for a more conscious and
sustainable production. Upcycling product is the latest trend concerning reduced
food loss and waste to extend the product's shelf life.

MARKET OVERVIEW

India Biscuit market has been valued at USD4.5 billion in 2023and is

anticipated to project robust growth in the forecast period with a CAGR of
9.4% through 2029. The india biscuit market presents a dynamic and evolving
landscape shaped by changing condumer perferences, dietary trends, and
competitive strategies. Biscuits, a popular snack option, have become an integral
part of indian snacking culture. The market’s growth is fueled by several key
factors. Firstly, shifting consumer lifesytles and demand for convenient, on- the
– go snacks have significantly contributed to the market’s expansion.Biscuigts
offer a quick and portable option, catering to busy urban populations and a
rising trend of snacking between meals. Secondly health consiciousness
influences the types of biscuits consumed. Consumer are seeking healtheir
alternatives, prompting manufacturers to introduce biscuits with reduced sugar,
whole grains, and added nutritional value. This has lead to the rise of segments
like “digestive” and “nutri” biscuits that cater to health consicous consumers.

The proliferation of modern retail channels, including supermarkets,

hypermarkets, and online platforms , has expanted the distribution and
accessibility of biscuits. Thiras , coupled with effective marketing strategies
and brand promotioms, has contributed to higher visibility and increased
consumer engagement.

MAJOR PLAYERS IN BISCUIT INDUSTRY

Parle
With 90+ years of legacy, 150+ product range, and 36 popular brands, Parle is
not just a biscuit; it’s an emotion. From 1929, Parle has become the world's
largest selling biscuit and is continuously spreading to the remotest villages as
well as metro cities of India. It symbolises quality, nutrition, and superior
taste.The House of Parle has different products that cater to all classes and age
groups and are a perfect mix of nutritious and tasty. The brand currently owns
27% - 30% of its market share and has positioned itself as a value-for-money
product with continuous expansion in the premium segment.

Britannia

Britannia is recognised as one of the most trusted, valuable, and popular brands
among Indian consumers. The brand has been baking happiness for India since
1918 and has a legacy of over 100 years. It has been the most reputable biscuit
brand in India based in Bangalore. Having a distinctive position in the biscuit
industry, Tiger is the most popular brand of Britannia. It has a manufacturing &
distribution network across India with 80+ manufacturing units, 2.8 crore packs
made per day, 51 depots and over 36 lacs ac selling Britannia.

Sunfeast
Launched by ITC in 2003, Sunfeast is a rich and nutritious biscuit that caters to
all segments of the market, led by Dark Fantasy at the premium end. The
company has gained the public’s trust with its quality, innovativeness, and high-
end packaging. It is a heritage brand in India. Because of its diverse tastes and
varieties, it is loved by many. The brand offers oatmeal biscuits, digestive
biscuits, cookies, etc.

Priya Gold
From the house of Surya Foods & Agro Limited, Priya Gold has been the first
choice of consumers for years now. Launched in 1994, the brand sells its
products such as cookies, cakes, confectionery, and juices/beverages at
affordable prices and has expanded its operations to more than 20 countries. It is
currently the topmost selling biscuit brand. Priya Gold’s largest manufacturing
plant is in Noida.

Anmol
With a strong presence in more than 18 states and 4500+ distribution outlets,
Ammol is India’s 4th largest manufacturer of biscuits. With its crunchy,
scrumptious, and delicious biscuits, Anmol has never failed to amaze consumers
with its taste and quality. It always maintains a quality standard and has the
special tagline ”tasted, tested, and trusted“.

Unibic biscuits
Starting in 2004 with the help of Anzac and Bradman cookies, Unibichas
introduced innovative flavours in digestive biscuits, choco and indulgence range
biscuits, nuts range biscuits, snack bars, and sugar-free biscuits, as well as a
healthier range of biscuits. It is rich in carbs and fibre and offers plain oats,
which help in weight loss.

Patanjali Biscuits
With the tagline “Prakriti ka Ashirwad'' meaning “blessing of nature,” Patanjali
manufactures herbal biscuits, which are nutritious and offer quality. The
company also manufactures biscuits for patients with blood pressure and blood
sugar, which doctors recommend because of their trans fat content. It also
produces delectable high fibre biscuits.

Ceramica Biscuit
Spread across 61 countries around the globe, Ceramica has never compromised
on quality, providing the most elegant and premium products. Rich in oats, these
biscuits provide both nutrition and good taste. It has quality recipes to suit
everyone’s taste buds. If you are a chocolate lover, you shouldn’t miss its Magic
Cream biscuit, which is a boon for all chocolate lovers. The brand never uses
any kind of preservatives or added colours.

SWOT ANALYSIS OF BISCUIT INDUSTRY

 Strengths of Parle

Strengths are internal factors of a company that empowers it and contributes to

its growth.
 Supply Chain – Parle has a large supply chain. Parle products can be seen in
every regional area of India. Without any doubt, Parle is the most widely
distributed Indian biscuit brand. this is the strongest advantage for Parle-G
because it is the largest sold biscuit brand in the largest market for Biscuits.
 Strong Presence in Rural Markets – In 2014, Parle was ranked 48th in all
Indian Brands. It is the most trustable brand in the eyes of people.
 Affordable Prices – Parle has 5 rupees packets also. Poor people find it
affordable to add it to their breakfast. It even has the small 2 rupes packaging.

Weaknesses of Parle

Weaknesses are factors pulling back the success of a company. Let’s look at
some of the weaknesses of Parle.
 Dependent on the Parle-G Brand for its Revenue– PARLE-G is a single
revenue generator premium biscuit range on parle limited. Its other snacks and
Candies don’t have such likeability among its Consumers.
 Same Taste and Products – Similar Products produced by the companies like
Glucose Biscuits, Mango Bite, Candies. Nothing new products are being
launched by the company for a very long time. Even the taste of exiting
products is getting deteriorated day by day.
 Many Competitors in the Segment – There are many Domestic brands to
compete with the parle brands. The supply chain of parle is affected by regional
products. And new Bakery products the major competition of the parle.

Opportunities of Parle
Opportunities are external factors that can contribute to the growth of the
company if identified and grabbed at the right time.
 Launching New Products in Health Sectors– Parle is spreading its wings and
launching innovative products in health sectors. Parle has a share in
pharmaceutical companies. And collaborating with hospitals and famous
doctors.
 Export Potential – Parle G is exported to SAARC countries & to US, UK, and
Europe as well as to parts of Africa. Thus, the export segment of the brand is
very strong too.
 Rise in Purchasing Power of Consumers– Parle is a company that tends to
maintain quality while keeping the price low. And increasing purchasing power
of customers leads to a high supply of products.

Threats of Parle

Threats are potential harms that can affect the company and can cause losses.
Some of the threats for Parle are.
 Bakery Products – Bakeries are regionally located and are a major
commission to every snack and biscuit company. Due to the low prices and
reduction of taxes, it’s aiming towards the be the part of every kitchen.
 Substitutionary Products – Parle-G biscuits are majorly used as the morning
snack in every typical Indian family. But with the increase in the demand for
other snacks like Toast, Sandwiches, Rusk, the demand for parle biscuits
eventually decreased.
 Increasing Raw Material Prices – Raw Materials are a basic subsidiary of any
product. Like Wheat, Sugar, some other ingredients are increasing in demand
and prices keep on fluctuating and because of that prices of the products also
increase.

FUTURE PROSPRCTS OF BISCUIT INDUSTRY

Parle Products Pvt. has emerged as the sole fast-moving consumer goods
company to expand its customer reach for 10 years in a row. The biscuit maker
was the most frequently bought label across households, chosen 6.5 billion
times in 2021, according to the latest brand footprint report by kantar
worldpanel, released on Thursday.

The report is a ranking of the most-chosen FMCG brands based on consumer

reach points. It's measured as a combination of three factors: total number of
households in a country (population), how many of them are buying a brand
(penetration), and how often they buy it (frequency of purchase). According to
the report, Parle has managed to grow its CRP by 14% over the past year. Apart
from Parle.

The future of the biscuit industry, including iconic brands like Parle-G, seems
promising due to several factors:

1. Market Growth: The demand for biscuits has been steadily rising due to
factors like convenience, changing lifestyles, and increased snacking habits.

2. Innovation and Diversification: Companies are diversifying their product

lines by introducing healthier, gluten-free, and organic options. Parle-G might
also expand its product range to cater to evolving consumer preferences.

3. Global Expansion: Biscuit brands are exploring international markets,

leveraging their established brand names to tap into new consumer bases.

4. Technology and Automation: The industry is adopting advanced

technologies to improve production efficiency, reduce costs, and maintain
quality standards.

5. E-commerce: Online retail is growing rapidly, and biscuit companies are

leveraging e-commerce to reach a wider audience and offer their products
directly to consumers.

6. Health and Sustainability: There's a growing consumer demand for

healthier snacks and sustainable packaging. Biscuit companies may need to
adapt by offering more nutritious options and adopting eco-friendly practices.
However, challenges like changing consumer preferences, rising raw material
costs, and competition from other snack options will require continuous
innovation and adaptation for sustained success. Parle-G's long-established
presence and brand loyalty could be advantageous in navigating these changes

CHAPTER-2 RESEARCH METHODOLGY 2.1 INTRODUCTION:

Research methodology simply refers to the practical “how” of any given piece
of research. More specifically, it’s about how a researcher systematically
designs a study to ensure valid and reliable results that address the research aims
and objectives.

 For example, how did the researcher go about deciding:

 What data to collect (and what data to ignore)
 Who to collect it from (in research, this is called “sampling design”)
 How to collect it (this is called “data collection methods”)
 How to analyse it (this is called “data analysis methods”)

In a dissertation, thesis, academic journal article (or pretty much any formal
piece of research), you’ll find a research methodology chapter (or section)
which covers the aspects mentioned above. Importantly, a good methodology
chapter in a dissertation or thesis explains not just what methodological choices
were made, but also explains why they were made.

In other words, the methodology chapter should justify the design choices, by
showing that the chosen methods and techniques are the best fit for the research
aims and objectives, and will provide valid and reliable results. A good research
methodology provides scientifically sound findings, whereas a poor
methodology doesn’t. We’ll look at the main design choices below.

2.1 OBJECTIVES OF THE STUDY

 To study the biscuit industry in India.

 To study the business strategies of Bunty foods india private limited.
 To analysis the biscuit industry.

2.3 DATA COLLECTION AND ITS SOURCES:

The study is based on both primary and secondary data.

1) PRIMARY DATA:

Primary data was acquired through visiting the factory and also through the
owner.

2) SECONDARY DATA:

In this study, data was collected from internet.

CHAPTER – 3 ABOUT BUNTY FOODS INDIA, PROBLEMS,

FIANCIAL STRATERGY AND ITS PRODUCT

BJUNTY FOODS

Bunty Foods (india) Private Limited is a Private incorporated on 16 May 1990.

It is classified as Non-govt company and is registered at Registrar of
Companies, Mumbai. Its authorized share capital is Rs. 10,000,000 and its paid
up capital is Rs. 4,000,000. It is inolved in Manufacture of other food products

Directors of Bunty Foods (india) Private Limited are Vinod Uttamchand

Jashnani, Ramesh Varumal Gambani, Kishore Dhanrajmal Nichlani, Sagar
Ashok Nichlani, Amit Jawaharlal Modi and Aakash Vinod Jashnani.

Bunty Foods (india) Private Limited's Corporate Identification Number is (CIN)

U15432MH1990PTC056552 and its registration number is 56552.Its Email
address
is bunty_amb@rediffmai
l.com and its registered
address is Plot no. A-
66,A-66/pt,A-66/1& A-66/2, Anand Nagar, Additional Ambernath, MIDC,
Ambernath East Thane MH 421506 IN

Bunty Foods manufactures parle g biscuits and accordingly sell their product to
suppliers . The product is produced on a regular manner whenever there is more
distribution then there is no week off. Following is the manufactuing process of
the company.The entire process of making biscuit is based on automation.
MANUFACTURING PROCESS FLOW CHART

RAW MATERIAL TESTING

MIXING

MOULDING

COOLING

PACKING
Mixing Of Ingredients: -
After the checking of raw material raw material are go for mixture. In mixing
department 3 big mixers are working known as Steven Mixers. These mixers
mix the all raw material in their appropriate ratio. Each mixer has capacity of
500 kg mixing at a time.
Moulding Section: -
In moulding section the ready mixture go from one big machine. This machine
cut this mixture in a perfect size & shape of glucose biscuits. And stamp on
that biscuits as Parle-G.
Baking Section: -
In baking section biscuits are go from one big oven. These ovens
are categorized in eight parts. Parle agro has the biggest oven in Asia.
Cooling: -
After the process of baking the biscuits are very hot it should be cool
before packing. For cooling, biscuit rolled through conveyer belt.

Packing: -Ready biscuits are sent for packing in packing section.

ABOUT LOCATION
The Maharashtra Industrial Development Corporation (MIDC) is a government
organization established in 1962 with the objective of promoting and facilitating
industrial development in the state of Maharashtra, India. As one of the premier
industrial infrastructure developers in the country, MIDC provides key
components necessary for industrial growth such as land acquisition, providing
developed industrial plots, constructing industrial estates and parks, and
developing supportive infrastructure like roads, water supply systems, and
sewage networks.
Salient Features of Ambernath Industrial Area
Dominating Industrial Activity in the Area :The area has all kinds of
industries i.e. Petrochemical, Textile, Plastics, Pharmaceutical, Chemical,
Engineering, Food Processing etc.
Availability of Manpower : Ambernath MIDC presents a flourishing job
market, brimming with employment prospects across diverse sectors. Whether
you possess technical expertise in manufacturing or aspire to managerial
positions in administration, there is an extensive array of job opportunities
tailored to individuals with varying skill sets and qualifications.
 Availability of Residential Accommodation – High-quality residential
accommodation is readily accessible for both laborers and managerial staff in
Ambernath. Nevertheless, individuals in senior or top management positions
tend to gravitate towards prestigious housing options such as Lodha, Tata, and
Godrej in Ambernath or Dombivali.

Connectivity to Ambernath

 Road: Ambernath has an excellent connectivity to KALYAN, via

Maharashtra State Highway (SH) 80 and Thane, via National Highway
(NH) 160. It is connected to Pune via the Bengaluru-Mumbai Highway,
which is less than a three-hour drive.
 Rail: Ambernath has a station on the Central Railway line.
 Air: Chhatrapati Shivaji International Airport is a 1.5-hour drive from
Ambernath (50 kms away). The proposed Navi Mumbai Airport will be a
one-hour drive from Ambernath, via the Badlapur-Katai Road and NH-
48.

PROCESS OUTLET

STEPHAN MIXER

MOULDING OVEN
CURVE
PLATE
COOLING
CONVEYOR
CURVE
PLATE MULTIPACK
GFCFH
STALKING MACHINE
TABLE

BOX SEALING
TAPPING MACHINE
DIVERSION
BELT
CONVEYOR
BELT
 First of all the parle products buys RAW MATERIAL from the various
suppliers and stored into the store room. This raw material is then sent to
laboratory for testing and after testing only it is used for manufacturing. The raw
material consist of Wheat flour, Sugar, Partially hydrogenated edible vegetable
oils, Invert syrup, Leavening agents (503 Baking powder) Milk, solids Salt
Emulsifiers (E 322 or E 471 or E 481) and Dough conditioners (E 223). Such a
mixture of raw material is taken and mixed into STEPHAN MIXTURE, which
is high power mixture machine. Specially made for mixture of dough, from
which the mixture is passed to molder called ROTARY MOULDER. Through
that moulder approximately 10,000 come out in a minute. Moulder had 260 cups
fitted in it which gives shape to the biscuits and an impression embossed on it of
parle-g. From rotary moulder the dough is passed through a 260 feet long
OVEN which is approximately 340* c. In oven there are three stages to be
followed
 Removal of moisture.
 Building the structure of biscuits.
 Colourings of biscuits take place
From oven the hot biscuits are placed on the COOLING CONVYOR, which is
260 feet long and the biscuits continues to run on it for 5 to 7 minutes so that the
biscuits become cool and all the moisture that biscuits contain gets evaporated.
And because of the above reason the factory has FLOWOUT in the factory. The
conveyor continues to move to COUNTING UNIT where biscuits are counted
and seen that it is going on properly or not. The conveyor continues till the
biscuits reach the STALKING TABLE at which the biscuits are packed in very
orderly manner. From cooling conveyor sum biscuits are diverted through
AUTO FEEDING MACHINE to another stalking machine where packing is
done. From stalking table the biscuits are moved on conveyor to MULTI PACK
WRAPPING MACHINE were 16 biscuits are packed into a regular parle g
wrapper so that the weight of 16 biscuits comes up to 100 grams. Then 24
packets of parle g biscuits are packed into a POLY BAG and after packing it
into poly bag it is sent to SEALING MACHINE where it is sealed, Then it is
sent to CORRUGATE BOX SECTION in which 6 poly bags are placed andthen
the boxes are kept on conveyor and sent to DISPATCH SECTION from were
the biscuits are sent to various places in India and all over the world
FOLLOWING ARE THE MACHINERY USED IN MANUFACTURING
STEPHEN MIXER:-
The Stephan TK Mixer is an ideal component to fully
automatically feed the down-stream make-up equipment
for biscuits, bread, rolls, buns, cake, sweet goods, cookies
and crackers.
Here's how the Stephan Mixer works:- The operation can be divided into four
phases: loading, mixing, kneading and discharging. After loading the mixer with
all ingredients, the mixing process starts. The unique shape of the
mixing/kneading tool, combined with the mixing baffle, produces a very
homogeneous mix. The combination of the mixing tool
allows for the optimum hydration of the flour. Due to
this intensive hydration, a higher yield is possible in
the range of 1.5-3% depending on the type of dough.
This complete development leads to a delicate crumb
and an extremely machine able dough.
COOLING CONVEYOR
The biscuit coming from stripping
conveyor is directed on to the cooling
conveyor to transfer the heat in the biscuit
to atmospheric air as it is passing on it.
The total travel of the cooling conveyor is
1.5 times the oven length. As per need
specifications it need the travel of 150 ft.
for effecting cooling. Cooling conveyor is
made in a modular construction of 2.5
Meters. Long and connected together to
form the required length. The supporting
side channels are fabricated from 3mm thick M.S. sheet. Idle rollers are spaced
at 750mm apart on conveying direction and 1700mm on the return direction. All
the idle rollers are of 48mm dia, mounted on 6004 ZZ deep groove ball bearings
with grinding finish and hard chrome plated for hygienic conditions. During the
production practically about the droppings of oil from the cloth due to rubbing
of cloth against tie angles when producing high fat biscuits. To minimize this is
replaced the all tie angles also with idle rollers. This might costs little extra, but
you can maintain hygienic conditions at working area. Drive drums are two
no’s. of 220mm dia and projections are made on the surface of drums to
minimize slip or covered with friction grip rubber tape. Manual tensioning and
tracking are provided. You can rely only on feeder table to stack the oil sprayed
biscuits, which does not require more travel after oil spraying
BISCUIT BAKING OVEN:-
Construction: The oven body consists of steel steam tight tunnel with equally
divided zones of the radiators. Stainless steel expansion joints are provided
between these zones in order to eliminate the expansion of the oven section. The
inspection doors are provided for inspection of the baking goods during the
process. And it is 260 feet long.
Firing Chambers: The complete chamber are insulated with minerwoll filled
from outside to conserve heat and increase efficiency. The fully automatic
imported burner shall be fitted to the chamber and automatic temperature
controller on the control panel shall control the temperature.
Insulation: The complete oven will be covered with 10" thick mineral wool
insulation from top, bottom and the sides. The bottom portion of the oven at the
sides will be covered with CRC sheets for the conveyor protection and to avoid
heat loss.
Baking System: The baking in the heating chamber takes place by radiators
located under and above the wire mesh band, which distribute heat for uniform
baking. The recirculation heating gases of these radiators can be controlled for
each zone separately. The closed recirculation system is having slight vacuum
so that combustion gases cannot enter into the baking chamber.
Fans:- All the circulating fans are fabricated from M.S. & S.S. and will be well
balanced to avoid vibration and will give noise free operation in high speeds
ROTARY CUTTER:- The single head rotary cutter prints fine design on a
continuously fed dough sheet and also cuts out the individual dough piece. The
unit powered by 1.5KW helical geared motor and speed controlled by AC
frequency controller. Drive is given to cutting roller only to accommodate
different sizes of dies in this machine.
Rubber lined anvil roller is adjustable in height so that pressure can be
controlled at both sides in parallel or independently. The anvil roll is being
driven by friction of the cutting web, which is independently powered by its
own separate drive. For safety reasons the cutting roll is provided with guard,
removal of which stops the motor.
COUNTING UNIT:- The counting unit counts and see that the biscuit making
process is going fine or not, i.e. as per the program set in the machine, program
is set as per the grams required. Generally the counting unit takes 16 biscuits so
that it leads to 100 grams.

MULTIPACK WRAPPING MACHINE:-

This machine helps in wrapping the biscuits on the
particular wrapper fixed on the roller of the
machine. The wrapper is feed into the machine and
four heater roller, which is fitted on the machine,
does the sealing of the wrapper. This heater roller
heat up the plastic and seals the packet. And at the
same time the jaw cutter cut the packet on the
cutting edge marked i.e. as per the grams of the packet, which is feed, in the
automatic machine (100 – 120, 120 – 150, 150 -170, 170 - 190). The packets
coming out from the wrapping machine in a minute is programmed in computer
and can be changed as per the need.
POLY BAGS:- Poly bags contain 24 packets of
parle g biscuits in one poly bag. There are 4
workers employed on this section who take care of
the work by putting 24 packets of biscuits in the
bag and forwarding it to sealing machine section.
SEALING MACHINE:- The sealing machine has
heater rod for sealing the poly bag in which 24 packet of biscuit are placed, and
it have a conveyer belt on other side so that when the poly bag passes through
the heater and get sealed then it is passed to the tapping machine.
TAPPING MACHINE :- Six such poly bags are placed in one such corrugated
box and the box is passed through the tapping machine where are tapped and
then sent through a long diversion conveyer belt. This belt helps to transfer the
box to the dispatch section directly. 36 boxes are arranged on pallet in the
dispatch section, from where they are transferred to the various dealers all over
the India and worldwide.
Safe Custody (Stores Management): -
Storage is an unavoidable activity. It increases the value of material by simply
carrying it. No transformation on any time is to be done. Stores as a vital role to
play in a Parle company. Material constitute major fraction of cost like 60% to
80% of the total cost. The cost of capital block in inventories is substantial. This
working capital has to be properly managed otherwise company will face heavy
losses. Efficiency of storage of materials leads to better profitability. Material
pilferage, spoilage, theft and careless handling may lead to heavy losses &
reduce profits. Store management has supposed to caring right kind of material
in right quantity. Neither in excess nor in short Material has to be provided
quickly to right person and at right place whenever required.
Waste Management:-
The company recycles the scrap materials arising
out of manufacturing process. The biscuit, which is
being wrongly cutted out in manufacturing process
or the biscuit, which is broken from any side, or the
biscuit, which is burned out from manufacturing
process, the company reuses these scrap material.
Inventory:- The company has maintained adequate
stoke of raw materials like wheat flow, sugar, vanaspati, milk powder, refined
salt, baking soda, calcium, & iron which can satisfy the requirements of 3 days.
Bunty Foods Pvt. Ltd; has 5 godowns in which 2 godowns are for keeping Parle
–G products & 3 godowns are for keeping export items & 1 more godown
which is under construction. These additional godowns will contain the re-
export products. The company uses LIFO method for calculating the inventory
levels in the company.

Parle Quality:-

Hygiene is the precursor to every process at Parle. From husking the wheat and
melting the sugar to delivering the final products to the supermarkets and store
shelves nationwide, care is taken at every step to ensure the best product of
long-lasting freshness. Every batch of biscuits and confectioneries are
thoroughly checked by expert staff, using the most modern equipment hence
ensuring the same perfect quality across the nation and abroad.
Concentrating on consumer tastes and preferences, the Parle brand has grown
from strength to strength ever since its inception. The factories at Bahadurgarh
in Haryana and Neemrana in Rajasthan are the largest biscuit and confectionery
plants in the country. The factory in Mumbai was the first to be set up, followed
soon by the one in Bangalore, Karnataka. Parle Products also has 14
manufacturing units for biscuits and 5 manufacturing units for confectioneries,
on contract
All the parle products are manufactured under the most hygienic conditions.
Great care is exercised in the seclection and quality control of raw materials;
packaging materials and rigid quality standards are ensured at every stage of the
manufacturing process.every batch of biscuits and confectioneries are thoroghly
checked by expert staff, using the most modern equipment.
HACCP
Hazard Analysis and Critical Control Point is systematic preventive approach to
food safety and pharamaceutical that addresses physical, chemical, boilogical
hazards as a means of prevention rather than finished product
inspection.HACCP is included in international system ISO 22000 .which
ensures total quality management in organisation.
The workers used to wash there hand with normal water thrn with liquid soap
then with isp solution .This procedure is reapeated for 7 to 8 times in a day.
Before entering into manufacturing unit they need to wear gloves, cap, and there
should not be and kind of ornament wore by workers. The manufacturing unit
should be in top notch condition.

Demand Forcasting By Parle G Industry

Forecasting demand in the food industry, such as for a product like Parle-G
biscuits, involves a blend of historical data analysis, market trends, seasonality,
and various statistical methods. Parle-G is a popular biscuit brand, so its demand
forecasting may consider these steps:

1. Historical Data Analysis: Analyze past sales data to identify patterns,

seasonal variations, and trends. This data might include sales figures over
different time periods, geographical regions, or demographic segments.
 2. Market Research:Understand consumer behavior, preferences, and any
shifts in trends. Factors like changes in consumer income, population
demographics, or dietary habits could impact demand.

3. Seasonal Variation: Parle-G might experience higher demand during certain

seasons or events (festivals, holidays). Analyzing these trends helps in
predicting peak periods.

4. Economic Indicators: Economic factors such as inflation, GDP growth, or

changes in purchasing power can influence consumer spending and
subsequently impact demand.

5. Statistical Models: Various forecasting models like time series analysis,

regression analysis, or machine learning algorithms can be employed to predict
future demand. These models can use historical data along with other relevant
factors to predict future demand patterns.

6. Collaboration and Input: Engaging with distributors, retailers, and other

partners can provide valuable insights into demand patterns and market
conditions.

7. Feedback Loop: Continuous monitoring and adjustment based on real-time

data and feedback loops can refine forecasts over time.

Given Parle-G's widespread popularity, their forecasting might involve more

sophisticated methods, possibly integrating AI-driven analytics, demand sensing
technologies, and sentiment analysis from social media or market surveys to
capture consumer sentiment and predict demand accurately.Ultimately, the goal
of demand forecasting for Parle-G or any product is to optimize inventory,
production, and distribution to meet consumer demand efficiently, avoid
stockouts, and minimize excess inventory.

MARKETING STRATEGIES BY BUNTY FOODS

 Content Marketing: Parle-G produces high-quality and valuable content,

including blog posts, tutorials, webinars, and e-books, to educate and engage
their target audience. They position themselves as industry thought leaders and
offer valuable insights to professionals in creative and digital marketing fields.
 Social Media Presence: Parle-G might have established a strong presence on
popular social media platforms like Facebook, Instagram, Twitter, and
YouTube. They could use these channels to engage with their audience, share
product updates, run contests, and encourage user-generated content.
 Content Marketing: Parle-G might create and share valuable content related to
recipes, snacks, kids, and nutrition. They could use blog posts, videos, and
infographics to establish themselves as a go-to source for snack-related
information.
 Online Advertising: Digital marketing allows Parle-G to run targeted
advertising campaigns to reach specific demographics or geographic regions.
They might utilize pay-per-click (PPC) ads on search engines and social media
platforms to drive traffic to their website or promote special offers.
 Influencer Marketing: Collaborating with social media influencers who have a
significant following, especially in the food and snacks niche, could help Parle-
G reach a broader audience and enhance brand awareness.
 Website and Mobile App Optimization: Parle-G could focus on optimizing its
website and mobile app for a seamless user experience. This includes ensuring
the site is mobile-friendly, easy to navigate, and features useful tools like store
locators and product information.
 Email Marketing: Parle-G might use email campaigns to keep their customers
informed about new product launches, promotional offers, and engaging content
related to their products.
 Data Analytics: By leveraging data analytics, Parle-G can gain insights into
customer behavior, preferences, and buying patterns. This information can help
them tailor their marketing strategies and improve customer engagement.It’s
essential to remember that digital marketing strategies are subject to change
over time, and companies continuously adapt their approach based on market
trends, consumer behavior, and technological advancements.

PRICING STRATEGIES AND COST EFFICIENCY BY PARLE

1) Economies of Scale:
Parle-G benefits from mass production, negotiating better deals, efficient
processes, and lower costs.

2) Cost-efficient Ingredients:
Parle-G selects quality ingredients that balance cost-effectiveness. Locally
sourced and bought in bulk, they keep production costs low.Their used to be
white wrapper in packing biscuits which is now being eliminated by industry
helped them in cost cutting.
 3) Streamlined Production Techniques:
Parle-G uses advanced machinery, automation, and innovation to reduce labor
costs, improve productivity, and meet demand.

4) Marketing and Branding Strategy:

Parle-G targets a wide consumer base by pricing the biscuit at Rs 5, appealing to
price-sensitive markets.
5) Long-standing Reputation:
Parle-G's reputation, quality, and affordability have made it a household name,
ensuring market share despite lower margins.Indeed, Parle-G has been the pride
of the nation, and we should be proud of the feat the firm has achieved.
6) Internal Forcasting: It is used to review the operations and uncover the
areas of opportunities within the organisation.

Benefits Given To workers

 Auto fair : The fair of auto is minimal as the workers who live near by
can travel to ambernath station and from there they can take rikshaw.
 Bus facility : This facility is given to workers who came from up, mp and
other parts of country. Who live in cottages that are provided by industry.
 Cottages : The industry provide cottage facility to workers who are from
different cities.
 Canteen facility : The canteen facility is provided to workers.
 Insurance : Insurance facility is provided to them.
 ESIC Facility : This is a type of insurance facility which cover all the
expenses of workers dependent if they fall sick. The expenses are paid by
Government.
 Rewards : The workers are rewarded with cash and dedicated workers
gets extra bonus.
FINANCIALS
Here is a summary of financial information of BUNTY FOODS (INDIA)
PRIVATE LIMITED for the financial year ending on 31 March, 2022.

 Revenue / turnover of BUNTY FOODS (INDIA) PRIVATE LIMITED is INR

1 cr - 100 cr
 Net worth of the company has increased by 108.41 %
 EBITDA of the company has increased by 22.46 %
 Total assets of the company has decreased by -7.32 %
 Liabilities of the company has decreased by -5.09 %

PROBLEMS FACED AND SOLUTIONS PROVIDED BY INDUSTRY

1) For leave : The workers often go for long leave those who are from
different cities. So parle provide 60% of employees to these
manufacturing industry and rest 40% they hire and if wokers left for
long leave they can hire new workers.

2) Difficult to work in summer :

The workers are unable to work in summer because of heat

generated by oven during biscuit making process. So the industry
and installed a cooling machine apart from exchaust fans which will
reduce the temprature by 10 0 enabling workers to work efficiently.
As shown in picture the machine is covered by grey coloured
texture.

SUGGESTION

1. Factory Tour: Explore different sections like production,

packaging, and quality control. 2. Interactive Sessions: Engage in
Q&A sessions to understand the manufacturing process,
technology used, and their sustainability efforts.

2. Observations:
 1. Product Showcase:See how Parle's famous biscuits and
confectioneries are made.

2. Quality Control: Understand their quality assurance processes.

Etiquette:

1. Follow Rules: Adhere to safety guidelines and rules set by the

industry.

2.Respect Privacy: Avoid taking pictures in restricted areas without

permission.

After Your Visit:

Feedback: 1. Share Your Experience: Provide feedback if allowed. It

helps them improve and serves as encouragement.

2. Reflect: Think about what you learned and how it applies to their
industry and your interests.

CONCLUSION ON VISITING PARLE INDUSTRY

Visiting the Parle industry was an eye-opening experience, offering an in-depth

look into the world of biscuit and confectionery manufacturing. The tour
through their facilities provided valuable insights into their production
processes, quality control measures, and technological
advancements.NISHIKANT SIR gave depth knowledge about production of
parle g industry.

Witnessing the meticulous steps involved in creating their iconic products

highlighted the dedication to quality and innovation that defines Parle. The
interactive sessions and Q&A opportunities not only enhanced understanding
but also showcased their commitment to transparency and customer
engagement.

The visit underscored the importance of stringent quality checks, adherence to

safety standards, and the integration of technology in modern manufacturing. It
was impressive to see how Parle maintains consistency while scaling production
to meet the demands of a global market.

Overall, the visit to Parle was not just an educational experience but also an
appreciation of their dedication to excellence, sustainability efforts, and their
significant impact on the food industry. It's a testament to their legacy and an
inspiration for anyone interested in the world of production and consumer
goods.