Production and Operations of Maggi Noodles

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THE PRODUCTION PROCESS

The Maggi Noodles production process consists of 5 phases: Sieving, Stretching and Slitting, Frying, Cutting and Packaging.

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The entire process is done by turn-key technologies. Firstly, the flour from the wheat bags are fed into the sieving machine where the flour is stirred well with an industrial sized mixer. This is done to get rid of blocks of flour if any, and simultaneously checks for any impurities. Once the flour is stirred well, the other ingredients are added to the flour. The other ingredients here are palm oil, salt, wheat gluten and guar gum. These are mixed thoroughly at room temperature in accordance with their recipe proportions. Once the flour is mixed, it proceeds to a stretching machine where the flour is pressed and spread to form a sheet of wheat, similar to the steel sheets that are used in the world. These sheets of flour are fed into a slitting machine wherein two processes occur. Initially, the flour sheets are cut into “threads” of noodles that we can clearly see in the finished product. The second process in slitting involves the separation of these threads into blocks that are packaged. These are the blocks of noodles that can be seen in the package when bought. However, at this stage the threads are only separated vertically. Hence, sheets of these threads, separated vertically into 5 rows are fed into the next stage. The process of frying involves two stages: Steaming and Frying.

The thread sheets are fed into a steam machine where the noodles are steamed at 85 degrees Celsius for about 20 seconds. These make the noodles bloat up a bit because of the absorbed moisture. Once they exit the steam machine, they are pressed lightly with a roller to squeeze out extra moisture and also to restore shape to the thread sheets. Eventually, the bloated up noodles are fried mildly with a mild flavouring including salt and other ingredients (depending upon the variety of flavour).

The friend noodles enter the cutting machine where they are now to be cut horizontally so that they can be packaged and transported. Before they are cut, they move along the conveyor belt which raises its slope. This is done so that the cut thread sheets conveniently fall into the cutting slots (since the cutting slots are downward facing). If it was not so, then human involvement might have been necessary. Once the thread sheets enter the cutting slots, they are cut horizontally into noodle-blocks that are of the size that are visible in the finished goods. The noodle blocks again take their place on the conveyor belt which transports them into the packaging department.

The noodle-distribution conveyor belt directly sends each noodle-block into one package. The package waits at the end of the conveyor belt. The package is held by a robotic arm that perfectly takes in the noodle block. The empty package also holds the seasoning pack inside. This is done on a separate conveyor belt. Once the noodle-block is put into the package, the package is dropped into another conveyor belt that carries the packages to the sealer machine which seals the package. This sealer machine also prints the manufacturing date along with the expiry date. At the end of this conveyor belt lie cardboard packaging boxes into which the packages are arranged by workers. And these boxes once full, are sealed off and loaded into the trucks for delivery.

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QUALITY CONTROLS BY MAGGI

Nestle commitment to consumers

Quality and Safety for our consumers is Nestlé’s top priority. This applies to our entire portfolio, from foods and beverages to all our systems and services.

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PACKING: Clean packing line for our products

- Build trust by offering items and administrations that match customer desire and inclination

- Comply with all internal and external food safety, regulatory and quality requirements

- Gain a zero-defect, no-waste attitude by everyone in our company

- Make quality a group-wide objective

Nestlé Quality Management System

Nestle Quality Management System is the stage that they utilize universally to ensure sustenance safety, consistence with quality norms and to make esteem for buyers. There interior Quality Management System is reviewed and checked by autonomous affirmation bodies to demonstrate adjustment to inside guidelines, ISO standards, laws and administrative necessities.

From farm to fork Our Quality Management System begins on homesteads. We have a long history of cooperating with agriculturists in country groups to offer them some assistance with improving the quality of their produce and receive earth feasible cultivating hones

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The Quality Management System not only ensures our ongoing access to high quality raw materials. It also enables farmers to protect or even increase their income. Often the standard of living of entire rural communities is raised as a result. The system helps address key global environmental and social issues.

Quality by design

Quality is built in during product development according to the requirements of the consumers and following all food safety and regulatory requirements. Nestlé’s R&D network applies in this “Quality by design” to all of our products.

Good Manufacturing Practices

They apply internationally recognized Good Manufacturing Practices (GMP) to ensure quality and food safety. GMP covers all aspects of manufacturing, including standard operating procedures, people management and training, equipment maintenance, and handling of materials.

Hazard Analysis and Critical Control PointsThey apply the internationally recognized HACCP (Hazard Analysis and Critical Control Point) system to ensure food safety. This preventive and science based system identifies, evaluates, and controls hazards that are significant for food safety. It covers the entire food production process from raw materials to distribution and consumption. Our HACCP plans and systems are verified by external certification bodies against the international ISO 22’000:2005/ISO 22002-1 standards.

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