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Process Flow of Kalakand

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Shweta Chaudhary
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133 views

Process Flow of Kalakand

Uploaded by

Shweta Chaudhary
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Doc.no.

ANNEXURE-IV-
SNACKS TIME PRIVATE LIMITED SOP/STPL/ KALAKAND
ISSUE NO.: 01
ISSUE DATE:- 01.09.2022

PROCESS OF MANUFACTURING PROCESS FOR KALAKAND


Receiving of Raw Material (SMP-EU Source/
Milk ,Sugar)

Accepted Rejected Back toVendor

Kept in storage (Storage of milk


0-5°C )

Receiving of Raw Material for


store

Pasteurization of milk at 72°C


for 15 sec. CP

Addition of sugar
Addition Of Sugar

Filtering of milk

Heat treatment of milk in steam


kettle at 90°C for 15sec. CCP-1

Coagulation by adding citric acid


with continuous stirring

Pouring into mould (PP container) at


75-85°C and left for 2-3 hours at
ambient temp.

The set mixture is now cut into


pieces of desired shape

Prepared Kalakand is packed in PP


container

Weight of Finished goods must be


checked
Prepared By: - Munish Tiwari Verified By : Sanjay Singh
Doc.no. ANNEXURE-IV-
SNACKS TIME PRIVATE LIMITED SOP/STPL/ KALAKAND
ISSUE NO.: 01
ISSUE DATE:- 01.09.2022

Kalakand Packed in container is passed


CCP-2
through Metal Detector After sealing.

Storage at -35oC for 90min (products


storage temp.-18 oC) CCP-3

Storage at -18oC or below OPRP-4

Dispatch and transportation

Prepared By: - Munish Tiwari Verified By : Sanjay Singh

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