process flow of the confection of Shortbread biscuits. It contains a flow chart‚ a Hazard analysis and a written description of the process‚ which is organized based on the fact that the factory follows the requirements of Personnel training‚ Personal Hygiene‚ Good Manufacturing Practices‚ Supplier Quality Assurance and Preventive Maintenance of all equipment and structure of the factory Product description Name of Product: Shortbread Pure Butter biscuits Description: wheat flour‚ butter (milk)‚ sugar
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Kinds of Cakes There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites. Butter Even though these cakes also may be made with solid shortening or margarine‚ most people still call them butter cakes. They’re moist‚ light‚ tender and fine-textured. Foam Foam cakes contain a large number of eggs or egg whites. Their light‚ fluffy texture comes from the air beaten into the eggs
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INTRODUCTION : The purpose of this project is to introduce the students to a better understanding of what business really is and how the world of business comes together from scratch. Pune university has made it compulsory to students studying BBA to have business exposure through industrial visit. The faculty of Sinhgad College Of Commerce arranged an industrial visit for students to Hyderabad. Hyderabad apart from being a great holiday destination
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TABLE OF CONTENTS 1. Executive Summery ...............................................................................................2 2. Problem Identification………………….................................................................3 2.1 Poor HR Planning and Management……………………………..……...…….3 2.2 High turn over…………………………..……………………………..………3 2.3 Finance manager handling all recruitments …………………………….….….4 2.4 Poor recruitment ……………………….…………….....……..…..………......4 3. Right number of people
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you eat biscuits? o Yes o No 3. How often do you eat biscuit? o Never o Almost everyday o Once or twice a week o Once or twice a month 4. How many stores in your area sell biscuits? o One o Two o Three o Four or more 5. How much do you spend on biscuits (per week) o Below 25 o Below 100 o Below 300 o Above 300 6. What made you decide to buy biscuits?
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A PROJECT REPORT ON ABOUT PARLE Parle-G or Parle Glucose biscuits are one of the most popular confectionary bisc uits in India. Parle-G is one of the oldest brand names in India and is the larg est selling brand of biscuits in India. For decades‚ the product was instantly r ecognized by its iconic white and yellow wax paper wrapper with the depiction of a young girl‚ Sonam (calgary) covering the front. The company’s slogan is popular among the Indian consumer population‚ reading G means Genius
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traditional activity and occupies an important place in food processing industry. Despite the advent of fully automatic and semi-automatic bread as well as biscuit making Plants‚ a sizeable number of people still prefer fresh bread and other products from bakery. The bakery industry in India can be categorized into the three broad segments of bread‚ biscuits and cake. Only 40% of the 3m tonnes bakery products industry in India is in the organized sector‚ while the balance comprises of unorganized‚ small-scale
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MAIN PRODUCTS: BISCUITS AND INSTANT NOODLES COMPANY PROFILE Monde Nissin Corporation (MNC) has been incorporated in 1979 and has continuously provided Filipino consumers high quality products and has been a consistent top biscuit player in the market. For more than two decades‚ MNC has steadily and aggressively risen to be the Philippine’s leading food manufacturer and is carving its niche as one of the most competitive players in the global industry. From its first biscuit‚ MNC has evolved
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of the raw material to the packaging and storage of the final product to ensure that a product of long lasting freshness is produced and delivered to the stores for consumers. Expert staff is responsible for the thorough checking of every batch of biscuits and confectionaries using the most modern equipment and technologies ensuring the consistent quality of the products throughout the nation and aboard. To maintain the hygienic conditions‚ great care is exercised in the selection and quality control
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agreements with suppliers and customers and manage the routine production of the products. Continually review and update business plans to take account of the actions of competitors or changing markets. The "Oreo Biscuit" was first developed and produced by the National Biscuit Company (today known as Nabisco) in 1912 at its Chelsea factory in New York City‚ which was located on Ninth Avenue between 15th and 16th Streets. Today‚ this same block of Ninth Avenue is known as "Oreo Way." The name
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