Institute of Banking and Finance
Bahauddin Zakariya Multan
S.M FOOD Makers
Pvt. Ltd Multan.
Submitted By:
Faisal Murtaza
MB-HW-20-20
Submitted to:
Mam Maryum Arif
FINAL REPORT
Table of contents
Objectives ..................................................................................................................................................... 3
Industrial information ................................................................................................................................... 4
Brands of S.M ................................................................................................................................................ 4
HR Department: ............................................................................................................................................ 4
Departments in SM Foods: ........................................................................................................................... 5
My Internship unit: ....................................................................................................................................... 5
Corporate Information .................................................................................................................................. 6
Quality Department ...................................................................................................................................... 6
Quality Concepts: ...................................................................................................................................... 6
Quality Control: ..................................................................................................................................... 6
Quality Assurance ................................................................................................................................. 6
Cleaning and Sanitation of plant ............................................................................................................... 7
Cleaning Out Place (COP) .......................................................................................................................... 7
Cleaning in Place (CIP) ............................................................................................................................... 8
Confectionary ............................................................................................................................................ 8
Hard candy .................................................................................................................................................... 9
Hard candy varieties ................................................................................................................................. 9
Chapter 2:.................................................................................................................................................... 10
Process flow line of hard candy .......................................................................................................... 10
Ingredients .............................................................................................................................................. 12
Process description ................................................................................................................................. 12
Deposit candy.............................................................................................................................................. 17
Characteristics......................................................................................................................................... 17
Varieties of deposit candy ...................................................................................................................... 17
Ingredients .............................................................................................................................................. 17
Process flow line deposit candy .............................................................................................................. 18
Process description ................................................................................................................................. 19
Chapter 3:.................................................................................................................................................... 22
Task 1: ......................................................................................................................................................... 22
Soft candy ............................................................................................................................................... 22
Varieties of soft candy ................................................................................................................................ 22
Ingredients .............................................................................................................................................. 22
Process flow line of soft candy ............................................................................................................... 23
Process description ................................................................................................................................. 24
Task 2: ......................................................................................................................................................... 28
Contents: ................................................................................................................................................. 28
INGRIDIENTS AND BATCH MAKING. ....................................................................................................... 28
PROBLEMS IN WAFER SHEET DUE TO MIXING CORRECTIVE ACTION ..................................................... 29
Chapter 3:.................................................................................................................................................... 32
SWOT Analysis in GIBS food ........................................................................................................................ 32
Strengths ................................................................................................................................................. 32
Weaknesses ............................................................................................................................................ 32
Opportunities .......................................................................................................................................... 32
Threats .................................................................................................................................................... 33
PESTEL ANALYSIS:- ...................................................................................................................................... 33
Evaluation ................................................................................................................................................... 33
Recommendation of GIBS food................................................................................................................... 34
GIBS has segmented the market on the basis of: ....................................................................................... 34
Recommendation of GIBS food................................................................................................................... 34
Challenges for Human Resource ................................................................................................................. 35
Objectives
I work as an internee in S.M facilities, Multan. The main objectives of work in S.M were:

To get some experience with well reputed organization.

To gain knowledge about the professional environment of the food industry.

To know about the technology used in food industry.

To deal and manage with the situations of stress.

To observe the flow lines of different products.
Industrial information
S.M food makers was establish in 1997, S. M. Food Makers has made a name for itself in the list
of top suppliers of in Pakistan. The supplier company is located in Multan, Punjab and is one of
the leading sellers of listed products. S. M. Food Makers is listed in Trade India's list of verified
sellers offering supreme quality of biscuits, wafers, chocolates, toffees, candies, Chocolates,
bun-ties, Namco’s, and bubble gums.
SM foods Limited’s brands are available in every nook and corner of Pakistan and as well as SM
is running different business with different brands and it has opened its outlets in significant
urban areas in Pakistan. HACCP is implemented during whole processing of each product
All lab protocols are stickily following. Chemical analysis of each product is done before after
processing. Each product is according to law. It is also certified with PFA.
Brands of S.M

GIBS

SONEY

DONAL
HR Department:
The head of HR department is honorable Mr.Irfan. The main duties of this department are:
 As the demand generated for employee, they take interview & check CV of employee &
final selection is done. As per the performance of employee, firing is also done.
 Train newly hired employees.
 Pay salaries to the workers
 Solve issues relevant to salary, Leave, Transport.
Departments in SM Foods:
Following are some main departments in SM Foods.
 QC& Lab Department
 Administrative Department
 Supply Chain Management Department
 Production Department
 Marketing and sales department
 Accounts Department
 HR Department
 R&D Department
My Internship unit:
My internship unit was Confectionary (Hard Candy, Soft Cand, Toffee). I have learned about
hard candy , soft candy and toffee.
I was working under the Mr. Ateeq ur rehman [QAM] and Mr. Syed Hassan shah [FSO]. So, I
will discuss the Quality department. It includes the following designations.
1. Quality Assurance Manager
2. Food Safety Officer
3. Quality Checkers
4. Hygiene Officers
Corporate Information
 Company Name:
S.M Food Maker Pvt. Ltd, Multan
 Legal Status:
Public Sector Company
 Phone:
061-111124555
 Website:
www.smfoodmakers.com
 Address:
1-km New Central Jail road, Multan Pakistan
Quality Department
Quality is referred to the consumer acceptance or it is the degree to which a commodity meets
the requirements of customer.
Quality has grown from being an attribute of a commodity to a way of managing an organization
and making the organization effective from the viewpoint of creating something of value for
customers.
Quality Concepts:
Mostly two concepts are being used regarding to quality:Quality Control:
 A system of maintaining standards in manufactured products by testing a sample of the
output against the specification.
 There are more rejection chances.
Quality Assurance
 The maintenance of a desired level of quality in a service or product especially by means
of attention to every stage of the process of delivery or production.
 There are less rejection chances.
Quality department is a most important department of every industry as it is also one of the main
departments of S.M Food. The industry makes sure about the quality of the product. Quality is
maintained and is improved day by day.
Therefore, it is necessary to make quality department up to date. There are all necessary
expertise present in quality lab .The equipment’s required, chemicals, and instruments all
required items are available.
Cleaning and Sanitation of plant
There is a need for the entire system to clean regularly, the purpose of cleaning and sanitation is
 To avoid food spoilage chances by fermentation
 To avoid food contamination
 To avoid scaling in plant’s processing lines
 To ensure quality of food being processed
 To Improve safety
 Maintain high plant production availability
 Difficult to access areas can be cleaned
Cleaning in S.M is done by :
a. COP
b. CIP
Cleaning Out Place (COP)
It is an important component in guaranteeing food safety in food processing plants. Successful
cleaning between production runs avoids potential contamination and products that don’t meet
quality standards .Cleaning of open surfaces is done regularly as per required in S.M.
Cleaning in Place (CIP)
Cleaning in place means that cleaning takes place without dismantling the system i.e. in closed
system of food processing plant. Standard CIP is done maximum after 12 hours at S.M it takes
total 1 hours.
Table 1.1
Cleaning Agents
Amount used
For CIP
Temperature ( Celsius)
& Time
Hot Water
40-60˚C
for 15min
40-60˚C
10-15min
As per required
Caustic soda
2%
(1.8%)
Hot Water
As per required
Citric Acid
1%
(1%)
Water
As per required
10-15min
Confectionary
It is an art of making confections, which are food items that are rich in sugar and carbohydrates.
Candy
Hard
candy
Deposit
candy
Soft
candy
Hard candy
Hard candy or boiled sweet, is a sugar candy prepared from one r more sugar based syrups that is
heated at 125˚C to make candy. Most hard candy is nearly 100% sugar by weight, with a tiny
amount of other ingredients for color and flavor and negligible water content in the final product.
Hard candy varieties
There are many verities of hard candy. Every variety has a different color and flavor. Hard candy
varieties are given below;
1. Special Khopraa
8. Peach
2. Red apple
9. Litchi
3. Imli mix
10. Seven soda
4. Fantaz
11. Sharbat
5. Chill hill
12. Chat pat
6. Mango splash
13. Rose bunch
7. Pan maza
14. Pine apple
Chapter 2:
Process flow line of hard candy
Mixing of raw material
Cooking
Coloring and flavoring
Cooling on table
Batch loading
Dispatch
F.G storage
Carton filling
Over wrapping
Labeling
Roping
Molding
Box packing
Cooling
Wrapping
Ingredients
Ingredients for hard candy are given below;
 Sugar
 Liquid glucose
 Water
 Salt
 Citric acid
 Tartaric acid
 Dextrose
 Color
 Flavor
There is a minor difference in the ingredients of khopra candy because it is a milk based candy
Process description
Process description for the hard candy is given below;
Dissolver
Dissolver is used for mixing of all the ingredients. First we will add water, sugar and liquid
glucose and cooked them at 100 to 110˚C for specific time. Time of cooking vary from dissolver
to dissolver and weight capacity. When ingredients are cooked then these are transferred to
forward.
Cooker
High pressure cooker is used for candy cooking. Cooking temperature is about 130-140˚C .
Material transferred from dissolver to cooker automatically and within 7-10 minutes batch
preparedand then transferred into handi. Within the handi color and flavor are added.
Cooling table
Cooked material spread on cooling table for sometime for cooling. There is a addition of citric
acid in material. Sometime other acids such as tartaric acid and malice acid added that may
depend on the variety for sour taste.
Batch roller
Special batch roller of Nuova Company are used. There are six roller that give the round shape to
the material.
Rope sizer
Rope sizer is used to give the rope to the material. Four rope sizer of different size used.
Molding die
Molding die used for giving proper shape to candy. About 1200 to 1500 candy produced in one
minute.
Cooling conveyor
Cooling conveyor used for cooling the candy. Its temperature is about 20 30˚C. This protects the
candy from. This protects the candy from wilting.
Wrapping
High speed wrapping machines are used for wrapping of the candy. Pillow wrapping involved
for the candy. There is a silvery appearance inside the wrapper that protects the candy from
shriveled and increase the shelf life of candy.
Box packing
Box packed automatically. Each box carries 70 candies in it and have a weight of 195-205g.
Wrapped candies load into hopper from this candies are automatically transferred into box.
Over wrapping and labeling
After this labeling done on the box. MFG and expiry labeled on the box and then over wrapped.
Batch number also mentioned on the box.
Carton filling
After over wrapping cartons filled manually by a laborer. Each carton carry36 boxes in it. After
this carton stored temporary and then dispatched from the industry for storing at wear house.
From the ware house candy may distributed to market.
Deposit candy
This candy is differing from hard candy because its temperature is very high and have a more
moisture than hard candy. Its cooking procedure is also slightly different from hard candy.
Characteristics
Its temperature is very high than hard candy and also have a high moisture such as 4-5%. Its
process is very low. There are 2 cooling conveyor used for its cooling and each conveyor contain
2 belts and carry 14 candies.
Varieties of deposit candy
Varieties of the deposit candy are given below;
1. Butter scotch
2. Energy
3. Milk in rich
Ingredients
Deposit candy ingredients are given below;
 Sugar
 Liquid glucose
 Water
 Condensed milk
 Hydrogenated vegetable oil
 Desi ghee
 Soya Lecithin
 Color
 flavor
Process flow line deposit candy
Mixing of raw material
Cooking
Flavoring
Loading of material
In hopper
Dispatch
F.G storage
Molding
Carton filling
Cooling on conveyor
Wrapping
Over wrapping
Box packing
Labeling
Process description
Process description for the hard candy is given below;
Dissolver
Dissolver is used for mixing of all the ingredients. All the ingredients such as water, sugar, liquid
glucose, condensed milk, lecithin and desi ghee then cooked them at 100 to 110˚C for specific
time. Time of cooking vary from dissolver to dissolver and weight capacity. When ingredients
are cooked then these are transferred to forward.
Cooker
High pressure cooker is used for candy cooking. Cooking temperature is about 150˚C. This
candy cooked at very high temperature and has more moisture. When material cooked it may
transferred into bucket where flavor added in it.
Hopper
When flavor added in material laborer transferred bucket material into hopper. Hopper have long
steel rods that dip the candy material on molding die. There are 7 molding dies on each cooling
conveyor. In S.M there are 2 cooling conveyor used.
Cooling conveyor
Molding die passed from the cooling conveyor. Cooling conveyor has a temperature about 2030˚C. This protects the candy from wilting.
Molding die
Molding die used for giving proper shape to candy.
Wrapping
High speed wrapping machines are used for wrapping of the candy. Pillow wrapping involved
for the candy. There is a silvery appearance inside the wrapper that protects the candy from
shriveled and increase the shelf life of candy.
Box packing
Box packed automatically. Each box carries 70 candies in it and have a weight of 195-205g.
Wrapped candies load into hopper from this candies are automatically transferred into box.
Over wrapping and labeling
MFG and expiry labeled on the box and then over wrapped. Batch number also mentioned on the
box.
Carton filling
After the over wrapping carton filled manually by a worker. Each carton carry 36 boxes in it.
After this carton stored temporary and then dispatched from the industry for storing at wear
house. From the ware house candy may distributed to market.
Chapter 3:
Task 1:
Soft candy
Chewy soft candy like toffee, fudge or chews in which its ingredients play role in the softness. Gelatin,
Gum arabic inhibits further crystal growth, enhancing a soft texture.
Varieties of soft candy
Varieties of soft candy are given below;
1. Cow milk
2. Milky
3. Fruit Mela
4. Apple Mela
5. Mango Party
All the varieties have same procedure but there is a one difference in cow milk that there is no flavor
addition in it.
Ingredients
Ingredients of soft candy are given below;
 Sugar
 Liquid glucose
 Water
 Vegetable fat
 Gelatin [Halal]
 Hyfoama
 Dextrose powder
 Citric acid
 Gum Arabic
 Soya Lecithin
 Sorbitol
 Color
 Flavor
Process flow line of soft candy
Mixing of raw material
Cooking
Dispatch
Coloring and flavoring
F.G storage
Cooling on table
Carton filling
Pulling
Over wrapping
Cooling
Labeling
Kneading
Batch rolling
Box packing
Roping
wrapping
Process description
Process description for the soft candy is given below;
Dissolver:
Dissolver is used for mixing of all the ingredients. First we will add all the ingredients such as, water,
sugar and liquid glucose, fat, sorbitol, lecithin, gelatin, citric acid and dextrose then cooked them at high
temperature for specific time. Time of cooking vary from dissolver to dissolver and weight capacity.
When ingredients are cooked then these are transferred to forward.
Cooker:
High pressure cooker is used for candy cooking. Cooking temperature is about 123˚C. Material
transferred from dissolver to cooker automatically and within 10-12 minutes batch prepared and then
transferred into another cooker. Within that cooker color, flavor and gum arabic are added. In case of
cow milk variety only flavor and gum Arabic added.
Cooling table:
From the cooker, material transferred into cooling table. On the cooling table one batch of 50kg
converted into 3-4 mini batches and stay for about 10 minutes for cooling.
Pulling machine:
Pulling machine is used for pulling of the material. 2-3 mini batches pulled collectively. Pulling is done
for giving shiny appearance to material.
Kneading machine:
Kneading machine used for kneading of the material. After pulling of the material it transferred into
kneading machine where material knead by kneading roller. It has done to become the candy soft.
Batch roller:
Special batch roller of Nuova company is used. There are six roller, that give the round shape to the
material.
Rope sizer:
Rope sizer is used to give the rope shape to the material. Seven rope sizer of different size used.
Molding die:
Molding die used for giving proper shape to candy. About 1200 to 1500 candy produced in one minute.
Cooling conveyor:
Cooling conveyor used for cooling the candy. Its temperature is about 20 - 30˚C. This protect the candy
from
Wrapping:
High speed wrapping machines are used for wrapping of the candy. Pillow wrapping involved for the
candy. There is a silvery appearance inside the wrapper that protects the candy from sticking and
increase the shelf life of candy.
Box packing:
Box packed automatically. Each box carry 70 candies in it and have a weight of 195-205g. Wrapped
candies load into hopper from this candies are automatically transferred into box.
Over wrapping and labeling:
MFG and expiry labeled on the box and then over wrapped. Batch number also mentioned on the box.
Carton filling and dispatch:
After over wrapping carton filled manually by a worker. Each carton carries 36 boxes in it. After this
carton stored temporary and then dispatched from the industry for storing at wear house. From the
ware house candy may distributed to market.
Toffee
Toffee is a confection product that made by caramelizing of sugar.
Toffee
Makhan
Éclair
badami
Task 2:
Contents:
• Ingredients of wafer sheet and cream and make a batch
• Problems in wafer sheet due to mixing problems
• Make twelve parts of a plain sheet and find difference in different parts of sheet.
• Make twelve parts of tree laired cream sheet and find cream ratio in different parts of
Sheet
INGRIDIENTS AND BATCH MAKING.
Ingredients for wafer sheet and batch mixing procedure
• Starch
• Flour
• Water
• Soda
• Salt
In mixer added water. Then added soda, salt and lecithin. Added flour gradually and mixed it
for 8 minutes and shifted to storage tank
Ingredients for wafer cram and batch mixing procedure
• Fat
• Sugar
• Color
• Flavor
• SMP powder
• Whey powder
• Starch
• Glucose / Dextrose
Added fat in mixer. Then added SMP powder, whey powder 6 kg sugar, glucose and starch.
Added color flavor and grinded sugar. Mixed till holes formation in cream
PROBLEMS IN WAFER SHEET DUE TO MIXING CORRECTIVE
ACTION
 Water and lecithin are not measured properly that cause thick and thin problem in
wafer sheet.
 Underdeveloped and overdeveloped are dependent of mixing time that cause problem
in wafer sheet,
 If batter is overdeveloped then more gluten will develop that cause chipping of sheet.
 If batter in underdeveloped then the corner of sheet will not be formed.
 If sheet weight is less then less water is used about 5 liters less.
 If sheet weight is more, then more water is added.
 If sheet is soft then we use less soda, if sheet is hard then more soda is added.
 If sheet is hard then more corn oil is used.
 If sheet is being separate after baking then amount of soda is reduced.
 If sheet is soft then more salt is added to strengthen the gluten network.
Chapter 3:
SWOT Analysis in GIBS food
SWOT analysis is an analytical tool used for the identification and categorization of internal and
external factors. Strengths and weaknesses in SWOT analysis are termed as internal factors
while opportunities and threats are termed as external factors. SWOT analysis can be
conducted for a situation, an organization, a project, a new venture, a country, a nation and
even individuals. SWOT analysis definition can help organizations in their strategic planning
process, and in matching their capabilities and resources to the competitive environment in
which it carries out its operations. SWOT analysis is a dynamic part of an organization’s business
and management development process. It entails the collection of information pertaining to
external and internal factors which may have an impact on the organization’s evolution.
Strengths
Strengths refer to the internal characteristics which may be deemed favorable for the
organization. Our strength is our Trademark, Product and etc. Positioning Beyond Target
Market
Weaknesses
Weaknesses refer to the internal characteristics which may be deemed unfavorable for the
organization. Our weaknesses are our competitor.

Lesser International expose

Vague impression in customers mind

Lack of Trust

Loyalty
Opportunities
Opportunities are external characteristics which the organization may use to its advantage. Our
opportunity is use the update innovation
Threats
Threats are external characteristics which may be potential sources of failure to the
organization. Our threat is security reason big fall the product and etc. Sever competition from
EMB in terms of packaging, branding and advertising Availability of various foreign and local
brands Entrance of competitors
PESTEL ANALYSIS:Pestel analysis is a tool to understand the environment in which business operates, & the
opportunities & threats that lie within it. By understanding the environment in which it
operates, it can take advantage of the opportunities & minimizing the threats. Specifically
PESTEL analysis is useful tool for understanding risks associated with markets growth or decline,
& directing business to grow. Numerous factors determine and affect the environment of an
GIBS food which should be identified, understood and analyzed by the company so it can
achieve optimum performance. If you want to know what PEST analysis is and how it can be
used to gain an insight into the environment of your organization, you need to understand what
these factors represent and how they are interdependent. P – Political factors E – Economic
factors S – Socio-cultural factors T – Technological factors E – Environment factors L – Legal
factors A PESTEL analysis is a measurement tool, looking at all the external factors of the
organization. It is often used within a strategic SWOT analysis (strength, weaknesses,
opportunities & threats analysis).
Evaluation
The basic evaluation of GIBS food is defined as given below.
Short analysis in terms of working environment
GIBS Food International offers exciting and challenging opportunities for qualified and
exceptional crew members to further their food-service careers with excellent benefits and
exceptional advancement. We care about our employees and provide them with a relaxed and
enriching working environment. We believe in hiring people who have talent, skills, creativity,
innovation, ambition, enthusiasm and positive thinking for continuous growth.
Recommendation of GIBS food
To reach the peak of achievement the company would have to stress on the growth of the
product GIBS should also look like into other countries Asia pacific in order to market its
product globally. Another strategic plan would be a joint venture. The shopkeeper complain
that the GIBS don’t provide replacement to the expired product so that they should provide
proper replacement to the shopkeeper to enhance the image of the company
GIBS has segmented the market on the basis of:
a. Main Segment: Quality Conscious Children and adults
b. Geographic: Region: All over Pakistan Density: Urban, Sub-Urban, and Rural.
c. Demographic: Total population of Pakistan (General Public). Age: 5-12, 12-30, if extended
then 12-50. Gender: Male and Female (Both)
d. Behavioral: Benefits: Quality, service speed, convenience, economy. User-status: Regular
users Usage rate: Heavy users Readiness to buy: When informed, interested, intended to buy.
Attribute toward product: Positive Loyalty Status: Medium as well as strong. e. Psychographic:
Social Class: All classes (Upper uppers, Upper lowers, Working class, Middle class, Upper
middle, lower uppers, and Lower lowers).
Recommendation of GIBS food
HR department should introduce HRIS to increase the efficiency of the company. To reach
the peak of achievement the company would have to stress on the growth of the product
GIBS should also look like into other countries Asia pacific in order to market its product
globally. Another strategic plan would be a joint venture. The shopkeeper complain that the
GIBS don’t provide replacement to the expired product so that they should provide proper
replacement to the shopkeeper to enhance the image of the company.
Challenges for Human Resource
GIBS food culture, also known as company culture, is one of the most important criteria for
candidates when selecting a job. It also represents an important aspect for existing employee,
allowing them to develop a strong sense of belonging. Representing the lifestyle of the
company, developing a healthy culture should become a priority for every organization. It is the
company’s culture that allows its members to move in the same direction; towards success.
Corporate culture, however, is not without its issues. Organizations need to recognize
numerous factors in order to better reflect what the company is all about. But what exactly is
organizational culture, Challenges for culture in GIBS food is defined as given below. the beliefs
of the company working methods of the company its history its ethics the level of
social engagement the values of the company and how it transmits them to others fun at
work, and the well-being of its employees teamwork the quality of customer service the
working environment the dress code