Doc.No: PF/QC/01 Date: 26.02.

2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: Wheat Flour Page : 1

Mode of Packing: 50 Kgs Poly Woven Bags

GENERAL : White to creamy white in colour
 Organoleptic Test : It should be free from off flavour , rancidity
Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Specification Frequency of

(Pahal) (Britannia) Verification
1 % Moisture 13.0 % max 14.0 % max Every Supply
2 Total Ash %(Dry Basis) 0.75 % by mass 0.9 % max Every Supply
3 Acid Insoluble Ash%(Dry 0.05 % max 0.10 % max Every Supply
Basis)
4 Gluten (Dry Basis) 7.5 min 7.5 – 10 Every Supply
5 Alcoholic Acidity % 0.1 % max 0.12 % max Every Supply
6 Sedimentation Value 16 - 26 17 - 25 Every Supply
7 Granularity 100 % pass through 100 % pass Every Supply
85 mesh /180 through 85 mesh /
microns 180 microns

Name of the Ingredient: White Crystalline Sugar

Mode of Packing: 50 Kgs Poly Woven Bags/100 Kgs Gunny Bags

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 % Moisture 0.1 % Every Supply
2 Water Insoluble Matter 0.1 % Every Supply
3 Sulphur dioxide (ppm) 70 ppm max Once in 3 Months
For Each Supplier
4 Sucrose Content 99.5 min. Once in 3 Months
For Each Supplier

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: RBD PALM OIL Page : 2

Mode of Packing: Bulk in Tank
1. GENERAL
a. It shall be clear , free from rancidity & have an acceptable taste & odour.
b. Slightly reddish yellow in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 % Moisture 0.1 % max Every Supply
2 Free Fatty Acid(Oleic Acid) 0.1 % Every Supply
3 Peroxide Value meq/kg 1.5 max Every Supply
4 Iodine Value(Wij’s method) 45-56 Every Supply
5 TBHQ(Antioxidant) To be present Every Supply
6 Melting Point 37◦c max Every Supply

Name of the Ingredient: REFINED PAMLOLEIN OIL

Mode of Packing: Bulk in Tank

1. GENERAL
1. It shall be clear ,free from rancidity ,suspended or other foreign matter
2. It is colourless / light yellow in colour
2.CLARITY
The clarity shall be judged by the absence of turbidity after keeping the filtered sample at
40 c for 24 hrs
Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 % Moisture 0.1 % Every Supply
2 Free Fatty Acid(Oleic Acid) 0.1 % Every Supply
3 Peroxide Value meq/kg 1 max Every Supply
4 Iodine Value(Wij’s method) 54-62 Every Supply
5 TBHQ(Antioxidant) To be present Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: BUTTER Page : 3

Mode of Packing: Poly Bags in Cardboard Box

GENERAL
1. Butter shall be salt & free from other , wax, mineral oil , vegetable oil.
2. Yellowish to White in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 % Moisture 16 % Every Supply
2 Acidity as Lactic acid 25 % max Every Supply
3 Milk Fat 80 % min by mass Every Supply

Name of the Ingredient: SWEETENED CONDENSED MILK (Low Fat )

Mode of Packing : Plastic Drums with Tight seal
GENERAL
1. Free From rancid, Fruity, mouldy, tallow & other objectionable odour
2. Must be smoth & uniform texture
3. Whitish to light Brown in col. Absent

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 Moisture % by mass 32 Every Supply
2 Total Milk Solids % by mass 28 Every Supply
3 Fat 3.9-4.1 Every Supply
4 Titrable Acidity(as lactic acid) 0.35 Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: SOLEBAKE ( Emulsifier) Page : 4

Mode of Packing : Poly Bags in Cardboard Box

1. GENERAL
a. It is Solid at room temperature , Creamish white colour, with no characteristic taste or
odour
b. It is soluble in Hot alcohol & either

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 Acid Value 13-15 Every Supply
2 PH 5.0 – 6.0 Every Supply
3 Melting Point 48 -52 Every Supply

Name of the Ingredient: WHEY POWDER ( De mineralized )

Mode of Packing : Paper bags with polythene liners
1. GENERAL
 It shall be uniform in colour with pleasant taste & flavour free from off flavour
 Solubility : completely soluble in water at PH 6 and below 4
Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 Moisture % by mass 5.0 % Every Supply
2 Titrable acidity %( lactic acid) 1.5 Every Supply
3 Total Ash(on dry basis ) 8.0% Every Supply
4 PH of 10 % Solution 6.0 – 7.0 Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: LACTOSE (Milk Sugar) Page : 5

Mode of Packing : Paper bags with polythene liners

1. GENERAL
Colur : White to Slight yellow
Appearance: Crystalline
Taste & Odour : Slightly sweet & should not have metallic or other foreign taste or odour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of

Verification
1 Moisture % by mass 0.5 % max Every Supply
2 Ash content 0.3 % Every Supply
3 PH of 10 % Solution 7.0 max Every Supply

Name of the Ingredient: BLACK JACK

Mode of Packing : Packed Plastic container

GENERAL:
 It shall be deep dark Brown Viscous syrup having the characteristic odour of
brunt sugar & a pleasant ,bitter taste.

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 20 Every Supply
2 Specific Gravity 1.37 Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: LIQUID GLUCOSE Page : 6

Mode of Packing : Drums

GENERAL:
 Colour : Transparent with slight yellowish/ Greenish tings
 Odourless , Viscous syrup with characteristic sweet taste.
 Free from fermentation , infestation dirt sediment & extraneous matter.

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 20.0 by mass Every Supply
2 Total solids % 80 min by mass Every Supply
3 PH( Aqueous sol.containing 50 4.8 – 5.5 Every Supply
% of wt. of the material at 25 c

Name of the Ingredient: DESSICATED COCONUT POWDER

Mode of Packing : Polybag in Polywoven bag

GENERAL
 Free from cheesy , smoky ,musty or other objectionable odour.
 Clour : White / slightly creamy white in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 3.0 % Every Supply
2 Acidity (as lauric acid ) 0.3 % max Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: LECITHIN Page : 7

Mode of Packing : Drum

 GENERAL:
 Colour : It shall be yellow to brown depending whether it is bleached or
unbleached
 Solubility: insoluble in water & acetone & soluble in Benzene & chloroform

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 2.0 % max Every Supply
2 Acid value 25 – 35 % Every Supply

Name of the Ingredient: FINAMUL G-4

Mode of Packing : Polybag in Carton Box

 GENERAL:
 Creamish white Powder

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass Every Supply
2 Melting point 55 c +/- 5 c Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: COCOA POWDER Page : 8

Mode of Packing : Polybag in Carton Box
GENERAL:
 Free from rancidity and off flavour.
 Free flowing powder and free from dirt, rancidity ,off flavour , mould growth.
 Chocolate deep brown in colour

Analytical Parameters of the product to be Checked/Verified.

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 5.0 % Every Supply
2 Total Ash 14 % Every Supply
2 Acid insoluble Ash 0.2 % Every Supply

Name of the Ingredient: MAIZE STARCH

Mode of Packing : Poly woven bags

GENERAL:
 Free finely ground powder
 Free from rancidity , adulterants , infestation musty any other objectionable odour
 Colour - white

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 13.0 % Every Supply
2 Total Ash 0.5 % Every Supply
2 Acid insoluble Ash 0.1 % Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: CARAMEL Page : 9

Mode of Packing : Plastic container

GENERAL:
 Free finely ground powder
 Free from rancidity , adulterants , infestation musty any other objectionable odour
 Colour - white

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Specific Gravity 1.3 Every Supply
2 Moisture 45.0 % Every Supply

Name of the Ingredient: AMMONIUM BICARBONATE

Mode of Packing: Polybag in Polywoven bags

GENERAL:
 Fine crystalline powder free from lumps , dirt & other foreign matter
 It is white in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Purity 99.0 % by mass Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: SODIUM BI CARBONATE Page : 10

Mode of Packing: Polybag IN Polywoven bag

GENERAL:
 Fine crystalline powder free from lumps , dirt & other foreign matter
 It is white in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Purity 99.0 % by mass Every Supply

Name of the Ingredient: SALT

Mode of Packing: Polybag in Polywoven bag
GENERAL
 It Should be free from lumps , dirts & other foreign matter
 It is white in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 1.25 % max Every Supply
2 Water insoluble matter 1.0 % max Every Supply
2 Purity 97.0 % min. Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: SODIUM META BI SULPHATE Page : 11

Mode of Packing: Polybag in Polywoven bag
GENERAL
 It Should be free from lumps , dirts & other foreign matter
 It is white in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Purity as Na2S2O3 90.0% min Every Supply
2 PH 5 % Solution 4.0 – 4.5 Every Supply

Name of the Ingredient: SODIUM BI CARBONATE

Mode of Packing: Polybag in Polywoven bag

GENERAL:
 It is white in colour

Analytical Parameters of the product to be Checked/Verified

S.No. Name of the Parameter Specification Frequency of
Verification
1 Purity 99.5 % min. Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Name of the Ingredient: SKIM MILK POWDER Page : 12

Mode of Packing: Paper bags with polythene liners
GENERAL
Colour: Creamy white in Colour
Analytical Parameters of the product to be Checked/Verified
S.No. Name of the Parameter Specification Frequency of
Verification
1 Moisture % by mass 5.00 % Every Supply
2 Titrable acidity 1.5 % max Every Supply
2 Ash content 8.2 % max Every Supply

Name of the Ingredient: CITRIC ACID

Mode of Packing: Polybag in poly woven bag
GENERAL :
 Colour: It is White in Colour

S.No. Name of the Parameter Specification Frequency of

Verification
1 % Citric Acid 99.5 % min.by mass Every Supply
2 Titrable acidity 1.5 % max Every Supply
2 Ash content 8.2 % max Every Supply

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

1. NAME OF INGREDIENTS : FLAVOURS Page : 13

S.No. Name of Flavour Specific Gravity at 50 c
1 Flavour SBU 24 As per Supplier COA
2 Flavour AMMG 23 As per Supplier COA
3 Cheese Butter Flavour As per Supplier COA
4 Flavour SB 4119 As per Supplier COA
5 Vanilla flavour 1.037 – 1.0570
6 Mango Flavour 1.0320 – 1.0420
7 Orange Flavour 0.8300 – 0.8500
8 Elachi flavour 1.0160 – 1.0360
9 Strawberry Flavour As per Supplier COA
10 Pineapple Flavour As per Supplier COA
11 Chocolate Flavour 1.800 – 1.1000
12
13
14

2. NAME OF INGREDIENTS : COLOURS

1. Colour Tartrazine
2. Ponceau 4R
3. Erythrosine
4. Carmosine

All colurs are Accepted as per Suppiler COA

3. NAME OF INGREDIENTS : ENZYMES

1. Papain Powder
2. Neutrase
3. Pentopan

All Enzymes are Accepted as per Suppiler COA

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Page : 14

FINISHED GOODS

S.No. Variety/Brand Fat % Moisture % Acidity % A.I.Ash %

1 Treff creams 18 1.5 1.2 0.05
2 Dyna/Ankit Creams 13 1.5 1.2 0.05
3 Treff Marie 9 1.5 1.2 0.05
4 Dyna / Ankit Marie 7 1.5 1.2 0.05
5 Treff Crackers 17 1.5 1.2 0.05
6 Dyna/Ankit Crackers 17 1.5 1.2 0.05
7 Treff Coconut 10 1.5 1.2 0.05
8 Dyna /Ankit coconut 10 1.5 1.2 0.05
9 Treff Butter /Cashew 19 1.5 1.2 0.05
10 Dyna/Ankit Cookies 19 1.5 1.2 0.05
11 Treff milk Topper 16 1.5 1.2 0.05
12 Treff Baby Glucose 7 1.5 1.2 0.05
5 Treff Top Salt 21 1.5 1.2 0.05

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

Product Specifications :

Variety wise standard

S.no variety SKU No.of bis Guage in mm Weight Dia Rows
1 BIL mariegold 110gm 21 111.8mm 110gm 61+1 1
2 BIL mariegold 121gm 23 122.4mm 121 61+1 1
3 BIL mariegold 150gm 28 149.08mm 150 61+1 1
BIL
4 Tigerglucose 41gm 10 72 41 52.5--32 1
BIL
5 Tigerglucose 37gm 9 64.8 37 52.5--32 1
               
6 Own marie all 120gm 28 155 120 58 1
7 Own marie all 145gm 32 177.14 140 58 1
8 Own marie all 250gm 57 315.5 246.3 58 3
9 Own marie all 60gm&70gm 14 77.5 60 58 1
10 coconut 30gm 7 45.6 28 48 1
11 coconut 150gm 36 234.8 144 48 3
12 coconut 160gm 39 254.3 156 48 3
13 coconut 300gm 72 469.5 288 48 4
14 coconut 75gm 18 117.3 72 48 1
15              
Round creams
16 Sell 0 12 83 42 42 1
17 Round creams 50gm 6 s\w 89 49 42 1
18 Round creams 100gm 11s\w 163.1 89.8 42 1
19 Round creams 150gm 18s\w 267 147.8 42 3
Round creams
20 (A.T.C) 150gm 16S\W 237.2 130.6 42 2
21 Round creams 130gm 15S\W 222.5 122.4 42 3
Round creams
22 (A.T.C) 150gm 15s\w 222.5 122.4 42 3
Healthy
23 Glucose   15 105 72 53*33 2
24 Africa choice 40gm 13 72 39 48*28 1
25 Babyglucose 40gm 12 72 36 48*28 1
26 Glucose classic 70gm 14 92 62 51*31 1
27              
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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01
28 Cashewcookies 50gm 10 72 50 46 1
29 Cashewcookies 100gm 20 144 100 46 2
30 Cashewcookies 150gm 30 216 150 46 3
31              
32 crazy snack 75gm 24 160 75 44*44 1
33 crazy snack 60gm 20 133.3 62.5 44*44 1
34 crazy snack 31 & 35gm 10 66.6 31.25 44*44 1
35 crazy snack 121gm 40 266.66 125 44*44 4
36 crazy snack 50gm 16 106.6 50 44*44 1
37 crazy snack 22gm 6 40 18.8 44*44 2
38 Ankit cryspy 25g 7 46.6 21.87 44*44 1

INGREDIENTS SPECIFICATION
MANUAL

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

CONTENT
S.No. Name of Ingredients Page No.
1 Maida & Sugar 1
2 Palm Oil & Palmolein 2
3 Butter & Condensed Milk 3
4 Whey Powder & Solebake 4
5 Lactose & Black Jack 5
6 Liquid Glucose & Coconut Powder 6
7 Lecithin & Finamul 7
8 Cocoa powder & Maize Starch 8
9 Caramel & ABC 9
10 SBC (soda ) & Salt 10
11 SMBS 11
12 Skim Milk Powder & Citric Acid 12
13 Colour ,Flavour & Enzymes 13
14 Finished Goods 14

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Doc.No: PF/QC/01 Date: 26.02.2013
Doc.Name : Specification Manual Issue No:01

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