AN INTERNSHIP REPORT

ON
“STUDIES ON SOFT AND HARD BISCUIT PRODUCTION AT PROTIK FOOD AND
ALLIED LIMITED”

Submitted to:
Prof. Dr. Md. Bellal Hossain
Head
Department of Nutrition and Food Engineering
Daffodil International University

Submitted by:
Md. Shoriful Islam
ID: 151-34-391
Department of Nutrition & Food Engineering
Daffodil International University.

Date of submission:
20/11/2018
(i)
 LETTER OF TRANSMITTAL

Date:

To

Head,

Professor Dr. Md. Bellal Hossain

Department of Nutrition & Food Engineering
Daffodil International University

Subject: Submission of Internship Report.

Dear Sir,

It is a great pleasure and honor for me to have the opportunity to submit me Internship report as a part
of the Nutrition and Food Engineering (NFE) program curriculum.

I have prepared this report based on the acquired taste knowledge during my internship period in Protik
Food And Allied Ltd. It is great achievement to work under your active supervision. This report is based
on, “Studies on the Production Management of ‘Soft And Hard Biscuit Production’’. I have got the
opportunity to work in Protik Food And Allied Ltd. In “Quality Control and Production Department “for
sixty days.

This is the first times this project gave me both academic and practical exposures. Firstly of all I have
gained knowledge about the organizational culture of a prominent consumer product producing
organization of the country. Secondly, the project gave me the opportunity to develop a network with the
corporate environment.

I therefore, would like to place this report to your judgment and suggestion. Your kind advice will
encourage me to perform better planning in future.

Sincerely Yours,

Md. Shoriful Islam

ID: 153-34-459

Department of Nutrition and Food Engineering

Daffodil International University

(ii)
 CERTIFICATE OF APPROVAL

I am pleased to certify that the internship report on Production Management of Soft and Hard

biscuit production, conducted by Md. Shoriful Islam , bearing ID No: 153-34-459 of the

department of Nutrition and Food Engineering has been approved for presentation and

defense/viva-voice.

I am pleased to hereby certify that the data and finding presented in the report are the

authentic work of Md. Shoriful Islam. I strongly recommended the report presented by Md.

Shoriful Islam for further academic recommendations and defense/viva-voice. Md. Shoriful

Islam bears a strong moral character and a very pleasant personality. It has indeed a great

pleasure working with him. I wish him all success in life.

Professor Dr. Md. Bellal Hossain

Head,
Department of Nutrition and Food Engineering
Faculty of Allied Health Sciences
Daffodil International University

(iii)
 Acknowledgement

First of all, I would like to thank my advisor, Professor Dr Md. Bellal Hossain. It would have been
very difficult to prepare this report up to this mark First I wish to express my gratitude to the
almighty ALLAH for giving me the strength and opportunity to perform my responsibilities as an
intern and complete the report within the stipulated time.

I am deeply indebted to my Department Head, Professor Dr. Md. Bellal Hossain, Daffodil
International University for his whole-hearted supervision during my organizational attachment
period. I am also grateful to Mr.Arifuz zaman, General Manager (Factory GM) Protik Food And
Allied Ltd. without their guidance.

I Really most thanks Md Mohmad Hosain Deputy General Manager (Factory DGM) for his
guidance in Protik Food And Allied Ltd R&D lab in instructing me how to operate and
understand the Texture Analyzer, statistical analysis. Additionally, many thanks go out to Md
Saiful islam, Junior Quality Officer and Robiul islam, Junior Quality Officer for their endless
administrative assistance throughout my graduate career.

Special thanks to Mr.Habibur Rahman, Production Manager , for their graduate career
company and assistance and production strategy.

Internship program that facilitates integration of theoretical knowledge with real life situation.
Moreover, I would also like to express my gratitude Protik Food And Allied Ltd., fellows, seniors
and colleagues and senior operator who gave me good advice, suggestions, inspiration and
support. I must mention the wonderful working environment and group commitment of this
organization that has enabled me to deal with a lot of things.

(iv)
 TABLE OF CONTENTS
COVER PAGE …………………………………………………………………………...i

LETTER OF TRANSMITTAL…………………………………………………….….....ii

CERTIFICATE…………………………………………………………………………..iii

ACKNOWLEDGEMENTS…………………………………………………………….iv

TABLE OF CONTENT………………………………………………………………v-vi

LIST OF FIGURES……………………………………………………………………..vii

LIST OF TABLES…………………………………………………………………......viii

Chapter-1
Objective of the Training …………………………………………………………...1

Literature Review ………………………………………………………………….....2

Company overview …………………………………………………………………..3

Company Products list and details ……………………………………………….4

Quality Management System (QMS)……………………………………………25

(v)
Chapter-2
Summary of work Description ………………………………………………....26

Product Process Flow chart & Diagram ……………………………………....27

Quality control (QC) parameter ……………………………………………....28

Factory Storage system ………………………………………………………...29

Chapter-2
Conclusion …………………………………………………………………....30

References …………………………………………………………………....31

(vi)
 LIST OF FIGURES

Biscuits sample 1.0 …………………………………………………………6

Noodles sample ………..……………………………………………………6

Mixture machine …………………………………………………………...12

Biscuit mold cutter………………………………………………………….13

Biscuit baking oven ………..………………………………………………14

Oven baking net…………………………………………………………….15

Gas chamber ………………………………………………………………..16

Packaging machine ………………………………………………………..19

Package filler ……………………………………………………………….20

vii
 LIST OF TABLES

Biscuits moisture dryer list……………………………………………………….17

Biscuit recipe list………………………………………………………………..7-10

Online QC report …………………………………………..……………………21

Work Description list ………………………………….…………………......26-28

 CHAPTER 1

1.1. Objective of the Training:

There are two objectives of the Industrial training:

 General objective.

 Specific objective.

General Objective:

The main objective of this study is to hazard free safe production and quality control of food products,
that’s help to gain real life exposure and get a clear idea about processing of these products as well as
promoting brand.

Specific Objective:

The specific objectives of this study are as following:

 To focus on the hygienic production and quality control of Protik Food And Allied Ltd
 To have an idea of system & activities of processing unit.
 To know different rules & methods of the industrial Company.
 To identify the hazard during the processing & production of products in the plant & finding
how to take necessary steps.
 To identify different critical control point(CCP) in production line and process system.
 To describe the processing of all products.
 To maintain standard quality parameters.
 To give an overview of Protik Food And Allied Ltd.

1
 LITERATURE REVIEW

Bakery and confectionary is a Most popular product in food industry in several food product,

and its simple ingredient list management and ease of preparation make it a most revenue

business around the globe. As a wheat-derived staple food with a very long shelf life, it is lot of

opportunity to grow and new innovation . This number one sector to keep most quality

products to export. this is a product that has great rheological properties, cooking quality, and

high consumer acceptance.

There are lot of product in world and lot of biggest company in the world that all ready process

Bakery and confectionary products. Due to its low price, ease of preparation, stable shelf life,

and overall versatility, pasta is consumed by many people worldwide. Having originated in Asia

and the Mediterranean, Italy is still most well-known for its pasta making and leads in national

consumer consumption per capita (International Pasta Organization 2011). This highly

regulated nation has set the benchmark for quality and preparation everywhere.

The versatility of Bakery and confectionary allows it to be formed into almost any shape and

size flavor and mixing system . It comes in varieties such Biscuit, Canachur, Noodles, Candy,

Chocolate, Cake, IPED, Cookies, Bread, pasta, motot dal etc . Bakery and confectionary

eliminates the drying step and allows for a much quicker product to be made, but has only a

portion of the shelf life of Products.

2
 Company overview:

Protik Food And Allied Ltd is a sister concern of Protik Group. Protik Group one of the leading

diversified business conglomerates of Bangladesh. Protik Food And Allied Ltd Started its

operation in the year 2015. Protik Food And Allied Ltd has been established at a beautiful site

Dautia, Dhamrai, Dhaka.

It has come mainly provide best quality Bakery and confectionary products in Bangladesh. Most

of the raw materials are come from various Bangladesh company with foreign Country . At every

stage, on-standard products are rejected. Protik Food And Allied Ltd is New company but theirs

product market demand so high. There are 25 variety Biscuits. Also Biscuit, Noodles, Candy,

Chocolate, Dry Cake, IDP, Cookies,

There are almost 3000 plus worker and 50 plus specialist Officer and strong management system.

Expert machine operator with technician. All over auto motion machine auto packaging machine

without hand contamination. Protik Food And Allied Ltd highly hygiene system are maintained

with officer and worker. Main all raw and final product standard quality parameter.

Protik Food And Allied Ltd is ISO 9001:2008 certified food industry to harmonize the

requirements of food safety managements in industry.

3
 Company Products list and details

Company products list

 Biscuits
1. Milk Extra Big
2. Milky malli Big
3. Butter milk big
4. Butter milk mini
5. Milky butter big
6. Milky butter mini
7. Kullfy regular
8. Kullfy family
9. Milk Extra mini
10.Milk Malli Mini
11.Strowbarry cream
12.Vanilla cream
13.Orange cream
14.Chocolate cream
 Noodles
1. Protik instant Noodles
2. Wow instant Noodles
3. Danish Noodles
4. Dekko Instant Noodles
5. ICCPL Instant Noodles
4
 Candy:
1. Milk Candy
2. Mango Candy
3. Pineapple Candy
4. Shelfy Candy

 Chocolate Bar
1. Milky chocolate
2. Choco chocolate
 Cookies
1. Butter Cookies
2. Brown Cookies
 Dry Cake
 IDP Powder
 Peanut bar
 Other

5
Figure: Biscuits sample

Figure: noodles sample

6
Biscuits
Overview : Biscuit is one of the most popular product in worldwide. Its found in variety of biscuit
in world most of the variety come from different mixture and dough process. Likely most
ingredient and process are same to make biscuit . basically flavor, chemical ingredients low and
high size make different dough which is responsible for various type of biscuit.

Recipe: Milk Extra Biscuit

Sl NO. Ingredients Unit Qty. %

1 Flour Kg 200.00 62.132
2 Palm Oil kg 38.00 11.805
3 Sugar Kg 63.00 19.572
4 Starch Kg 2.00 0.621
5 Salt Kg 1.400 0.435
6 A.B.C kg 6.5 ~
7 Lecithin kg 0.500 ~
8 Vanilla Powder Kg 0.220 0.068
9 Liquid Glucose Kg 2.200 0.683
10 Skim Milk Powder kg 1.00 0.311
11 S.M.S Kg 0.270 ~
12 SAPP Kg 0.250 ~
13 Invert Syrup Kg 6.5 ~
14 S.B.C Kg 0.600 0.186
15 Kheer Mix Flavor Kg 0.450 ~
16 Fresh Milk Flavor Kg 0.100 0.031
17 Powder Milk Flavor Kg 0.300 0.093
18 TBHQ Kg 0.005 0.002
Total
Table: Biscuit recipe
7
Recipe: butter milk Biscuit
Sl NO. Ingredients Unit Qty. %
1 Flour Kg 200.00 62.132
2 Palm Oil kg 40.00 11.805
3 Sugar Kg 60.00 19.572
4 Starch Kg 2.00 0.621
5 Salt Kg 1.400 0.435
6 A.B.C kg 6.5 ~
7 Lecithin kg 0.500 ~
8 Vanilla Powder Kg 0.220 0.068
9 Liquid Glucose Kg 2.200 0.683
10 Skim Milk Powder kg 1.00 0.311
11 S.M.S Kg 0.270 ~
12 SAPP Kg 0.250 ~
13 Invert Syrup Kg 6.5 ~
14 S.B.C Kg 0.600 0.186
15 Kheer Mix Flavor Kg 0.450 ~
16 Fresh Milk Flavor Kg 0.100 0.031
17 Powder Milk Flavor Kg 0.300 0.093
18 TBHQ Kg 0.005 0.002
Total
Table: Biscuit recipe

8
Recipe: kulffi malai Biscuit
Sl NO. Ingredients Unit Qty. %
1 Flour Kg 200.00 62.132
2 Palm Oil kg 46.00 11.805
3 Sugar Kg 56.00 19.572
4 Starch Kg 2.00 0.621
5 Salt Kg 1.400 0.435
6 A.B.C kg 6.5 ~
7 Lecithin kg 0.500 ~
8 Vanilla Powder Kg 0.220 0.068
9 Liquid Glucose Kg 2.200 0.683
10 Skim Milk Powder kg 1.00 0.311
11 S.M.S Kg 0.270 ~
12 SAPP Kg 0.250 ~
13 Invert Syrup Kg 6.5 ~
14 S.B.C Kg 0.600 0.186
15 Kheer Mix Flavor Kg 0.450 ~
16 Fresh Milk Flavor Kg 0.100 0.031
17 Powder Milk Flavor Kg 0.300 0.093
18 TBHQ Kg 0.005 0.002
Total

Table: Biscuit recipe

9
Recipe: Milky butter Biscuit
Sl NO. Ingredients Unit Qty. %
1 Flour Kg 200.00 62.132
2 Palm Oil kg 38.00 11.805
3 Sugar Kg 63.00 19.572
4 Starch Kg 2.00 0.621
5 Salt Kg 1.400 0.435
6 A.B.C kg 6.5 ~
7 Lecithin kg 0.500 ~
8 Vanilla Powder Kg 0.220 0.068
9 Liquid Glucose Kg 2.200 0.683
10 Skim Milk Powder kg 1.00 0.311
11 S.M.S Kg 0.270 ~
12 SAPP Kg 0.250 ~
13 Invert Syrup Kg 6.5 ~
14 S.B.C Kg 0.600 0.186
15 Butter Mix Flavor Kg 0.450 ~
18 TBHQ Kg 0.005 0.002
Total

Table: Biscuit recipe

10
Biscuit Production Procedure:
There are Four Stage of Biscuit Production Procedure
I. Mixing Steps
II. Cutting / Molding Steps
III. Baking Steps
IV. Packaging Steps

Mixing Steps:
Mixing Steps Can be derivate are Three Steps

1st Steps (Time: 500s)

(Make Cream: A.B.C, Palm Oil, Sugar, Starch, Salt, Lecithin,

Liquid Glucose, S.M.S, SAPP etc. )

2nd Steps (Time: 300s)

(Add Flour)

3rd Steps (Time: 10s)

(Add Flavor )
11
Mixture Machine :

Figure: Mixture machine

Figure: mixture machine

12
Cutting / Molding Steps:
In this steps make dough sheet and small size Though Molding

Figure: biscuit mold cutter

Figure: biscuit mold cutter

13
Baking Steps:
There are Three Steps in baking system
1st Steps
(Remove Moisture at Tem 270 0C)

2nd Steps
(Biscuit Reaching / Proofing at Tem 270 0C)

3rd Steps
(Biscuit Coloring at Tem 270 0C)

Figure: Baking oven

14
Figure: baking oven net

15
Figure: gas chamber oven

16
Figure: biscuit moisture dryer

17
Figure: biscuit mold cutter

18
Packaging Table & Packaging Machine :

Figure: packaging machine

19
Figure: packaging filler

20
Biscuit Quality Control (QC) Parameter:
Most of the Qc Parameter Are similar all of biscuit. They are maintain important
Parameter
 Moisture
 Thickness
 Die / Length
 Texture / shape / Odor
 Packet Net Weight
 Packet wrapper Sealing
 Good packet wrapping
 Total Carton Weight
Other Parameter
 Flour Cleaning
 Personal Hygiene
 Manufacturing Date / Exp. Date
 Carton Date
Time Product Name
10Pcs Thickness(mm)
physical Appearance
Dough Mixing Time

Organoleptic Test
Length / Dia(mm)

Weight / pkt(gm)
Batch Weighting

Width(mm)

Moisture %

Remark's
Colour

Table : Online Quality Check Report-Biscuits

21
Production Maintenance Calculation :
-Total 1 Batch Weight = 320 kg (Depending on Items)
- Total Mixture Time
 Cream Time = 500s
 Dough Time = 300s
Total time =900s(15m)
Total Batch Cutting Time = 17 m (880 RPM)
Total Oven Baking time = 4.35m (950 RPM)
Oven Out to Staking Time = 12m (250 RPM)
Packaging Machine Speed = 108 pak/m
Per Package Wet = 60g (12 pic, Dia/length-48mm, Thickness-90mm )
Total Ctn Wet = 24 x 60 = 1440g (Note:24 packet per ctn 1packet 60g )
1 Batch = 4872 Packet = 203 Ctn = 320 kg

Man Power Calculation for Packaging Line :

Srteking = 2 person
Per Packaging Machine 7 person
i. 1 + 1 = 2 Hoper
ii. 1 + 1 = 2 checker
iii. 1+1+1 = 3 Biscuit Pack, Taping, cartooning
Loos Controlling = 3 person
Total = 33 person

22
3. Noodles / Pasta

Flow process of noodles

Mixing
(Flour + brine solution )

Dough

Dough sheet

Screw Cutting

COOKING (105-1080C)

Hot air blowing – dry (moisture out)

Frying (oil spray)

23
 Packaging line

Package

Storage

Figure: noodles packaging

24
1.4. Quality Management System (QMS)

Protik Food And Allied Ltd manufacture its products under strict quality control standards and

norms to ensure that the finished product is high qualified and durable. In the process of

manufacturing of different products, quality checks are maintained from the stage of sourcing

raw materials, during the preparation of materials for making of products and through the

various stages of manufacture. Finished products are finally checked and assured of quality

desired.

25
 Chapter-2
2.1. Summary of work Description

1. Daily Activities Record of the Trainee in Following Preformat:

Date Time Name of the Work

01.07.2018 Name of the

Form To Total Hour Departments
to Visited All industry,

05.07.2018 All section process flow

8.00 AM 8.00 PM 12 hrs

Remark: to Make understand all over industry process rule. To Make understand
machinery handling.

Date Time Name of the Work

06.07.2018 Biscuits Processing Name of the

Form To Total Hour Departments
To “Mixture Dough”

14.07.2018

8.00 AM 8.00 PM 12 hrs

Used Equipments and Plant: 1.Biscuits Section

Name the Types of Works:

Soft water: Raw water collection, Filtration by Multimedia filter, Soften by Resin tank,
Soft water storage tank etc.

RO water: Soft water collection Multimedia sand filter, Activated carbon filter, Teco

26
 Date Time Name of the Work

15.07.2018 Name of the

Form To Total Hour Departments
To

22.07.2018
Dough sheet cuter or
8.00 AM 08.00 PM 9 hrs molding biscuit

Used Equipments and Plant: 1.Biscuits Section

Name the Types of Works:

Work for chorine test: Correctly measurement of sample, chemical adding, and color
detection.

Work for PM test: Taking sample, adding P-indicator, adding T-solution, titration,
adding M-indicator, titration.

Date Time Name of the Work

22.07.2018 Name of the

Form To Total Hour Departments
To
Biscuit Production
30.07.2018 package line,

Finish goods.

8.00 AM 8.00 PM 9 hrs

Remrk: 1.Biscuits Section

27
 Date Time Name of the Work

01.08.2018 to Laboratory Test: Name of the

Form To Total Hour Departments
10.08.2018 Flour test

8.00 AM 8.00 PM 12 hrs

Used Equipments and Plant:

Dumping hopper, Dissolver tank, Filter, Pasteurization tank, Reaction tank, Press filter, Quality Control
Bag filter, Reserve tank etc. Qc & RND

Name the Types of Works:

Introduce with different equipments.

Date Time Name of the Work

Name of the
10.08.2018 Form To Total Hour Noodles production Departments

6.00 AM 8.00 PM 12 hrs

Used Equipments and Plant:

1. Noodles
Production process production

Name the Types of Works:

Online quality

Date Time Name of the Work

Name of the
12.08.2018 Form To Total Hour candy Departments

6.00 AM 8.00 PM 9 hrs

Used Equipments and Plant:

1 chocolate & and
Candy Production line candy department
 Date Time Name of the Work

13.08.2018 to IDP Name of the

Form To Total Hour Departments
16.08.2018

8.00 AM 8.00 PM 12 hrs

Used Equipments and Plant:

Processing Product line

Name the Types of Works:

Sample measurement & taking, adding indicator, titration till color appear, end point
detection, calculation.

Date Time Name of the Work

Name of the
17.08.2018 Form To Total Hour Cake Departments

To 25.08.2018 8.00 AM 8.00 PM 12 hrs

Used Equipments and Plant:

Cake online quality control 1 cake production

Name the Types of Works:

Texture test, weight, Oder. Packing .

Date Time Name of the Work

26.08.2018 Name of the

Form To Total Hour Departments
To
Introduce into the total
05.09.2018 plant

9.00 AM 6.00 PM 9 hrs

Name the Types of Works: Introduce with the plant equipments.

 Chapter-3
Conclusion:

This study shows how to maintain the hygiene production and quality control of food & beverage.

The industrial attachment programmer has covered both hygiene production and quality control

of food products. To ensure hygiene production and quality control different types of test

parameter including Physical, Chemical, Microbiological has been taken. Actually a BSTI standard

maintains or regulates its quality parameter. Physical and chemical tests are done routinely in

the lab. Microbiological test is also important especially for final product.

30