final report of pom-dangee dums

7/28/2019 Final report of POM-Dangee Dums

1/25

Xcellon PGPGBM 2012-14 Operation & Supply Management

Xcellon Institute Page 1

A

Project Report

On

Study on

Operation & Supply Management

By

Chirag Shah & Harsha Silan

Under Guidance Of

Prof. Vivek Raina(Faculty Member)

At

Xcellon InstituteSchool of Business

Ahmedabad.Year 2012-2014


2/25



Acknowledgement

The satisfaction that accompanies the successful completion of anytask would be incomplete with ought the mention of people whose ceaselesscooperation made it possible, whose constant guidance and encouragement crownall efforts with success..

We take this opportunity to humbly express our gratitude to all those

concerned with this dissertation. First and for most we express our sincerely thanksto Mr. Nikul Patel for giving us an opportunity to work at DANGEE DUMSproviding us with all necessary support and helping in gaining invaluable practicalexperience.


3/25



Preface

As one of the subject of PGPGBM 2012-14, it is necessary for studentto prepare a project on any particular subject.

The particular knowledge and classroom exercise are not sufficient forPGPGBM student. It is also important to have a particular knowledge of a variousfact of the subject selected for the project. Fields visits play a dominant role todevelop a particular knowledge the subject and gather required information.

We have prepared a live project on Dangee Dums. We recovered allnecessary information. We had tried as best we can present.


4/25



Table of Contents

INDIAN CHOCOLATE INDUSTRY ....................................................................... 5

ABOUT DANGEE DUMS: ....................................................................................... 6

BEANS TO BLISS- THE CHOCO JOURNEY ........................................................ 7

CHOC-THERAPY .................................................................................................. 8

PRODUCTS: .............................................................................................................. 9CATEGORIES OF CAKES: .......................................................................................................................... 9

CATEGORIES OF CHOCOLATES: ........................................................................................................... 11

SECRET OF CHOCOLATE ...................................................................................14CLASSIFICATION OF CHOCOLATES ...............................................................14

COUVERTURE CHOCOLATE: ................................................................................................................. 14

COMPOUND CHOCOLATE: .................................................................................................................... 15

ABOUT- CACAO BARRY .....................................................................................16

ORGANIC COCOA AND CHOCOLATE .............................................................17

ABOUT DELTA NUTRITIVES .............................................................................18

DELTA NUTRITIVES TO DANGEE DUMS .......................................................19PROCESS FLOWCHART OF MAKING CAKE BREAD ....................................21

PROCESS CHART FOR ICING .............................................................................22

ORDER FLOW ........................................................................................................23

SUPPLY CHAIN MODEL ......................................................................................24

Bibliography


5/25



Indian Chocolate IndustryThe Indian Chocolate Industry has come a long way since long years.

Ever since 1947 the Cadbury is in India, Cadbury chocolates have ruled the heartsof Indians with their fabulous taste.

Indian Chocolate Industry as today is dominated by two companies,both multinationals. The market leader is Cadbury with a lion's share of 70%. Theother one has introduced its international brands in the country (Kit Kat, Lions),

and now commands approximately 15% market share. The two companiesoperating in the segment are Gujarat Co-operative Milk Marketing Federation(GCMMF) and Central Arecanut and Cocoa Manufactures and Processors Co-operation (CAMPCO).

The Indian candy market is currently valued at around $664 million,with about 70% share ($ 461 million) in sugar confectionery and the remaining30% ($ 203 million) in chocolate confectionery. Indian Chocolate Industry is

estimated at US$ 400 million and growing at 18% per annum.

The size of the market for chocolates in India was estimated at 30,000tones in 2008. The chocolate market in India has a production volume of 30,800tones. The chocolate segment is characterized by high volumes, huge expenses onadvertising, low margins, and price sensitivity. The chocolate market today isprimarily dominated by Cadbury and Nestle, together accounting for 90% of themarket.

Major Players:

Cadbury India Ltd. Nestle Gujarat Co-operative Milk Marketing Federation Cocoa Manufactures and Processors Co-operative (CAMPCO)


6/25



About Dangee Dums:

Felicitated as the best dessert place in Ahmedabad by Times Food Awards in itsinception year, Dangee Dums is a dark, engaging and indulging venture of AromenHospitality Pvt. Ltd., involved in the chocolate business since March 2011,bringing forward one of the finest covertures chocolates sourced from Belgium.

The concept of creating an exquisite chocolate lounge was born out of sheer lovefor chocolates, the need to have a one-stop place for the common man to treat theirtaste buds to sublime pure rich chocolates and to spread this Choc-love all overthe country.

For a chocolate lover, or someone aspiring to be one, at Dangee Dums, you canexpect to get treated to a sensual atmosphere which is a mixture of a Belgian cafeand a chocolate factory. Our team of culinary artists would make sure that you andyour taste buds leave our lounge, astonished and surprised, with their innovativeideas, creativity and extraordinary masterpieces involving chocolates, cakes andpastries of the finest quality.

Dangee Dums is a dark sinful & engaging venture of Aromen Hospitality Pvt. Ltd.

Dangee Dums is poised to be a chocolate lounge serving pure chocolate sensation,spreading chocolate eating across the nation to enhance the taste buds ofchocoholics.

We believe

When l i fe gives you chocolate,

Be quick & eat it.

Dangee Dums is a shrine of an intimate Choco culture, where each stone is a partBelgium caf & part chocolate factory is piped from chocolate is piped fromchocolate factory to a sprawling Choco bar & customers dine in a sensualatmosphere. With the concept of restro bar spreading quickly. DD is becoming achocolate sensation.


7/25



Beans to Bliss- The Choco Journey

A delicacy always owes its sublime taste and richness to a few ingredients.

Chocolates are no different either. "Covertures" which signifies the purest form ofchocolate made from the finest cocoa beans across the globe, is our signatureingredient for the chocolates we produce at Dangee Dums.

Cocoa butter, the magical ingredient when combined with the proper temperingmakes our chocolates scrumptiously melt into your mouth, an experience worthenjoying at Dangee Dums. Cocoa butter also gives our chocolates a firm snapwhen broken, the sheen and the creamy mellow flavor.

We, at Dangee Dums, thus take humble pride in serving these finest covertures

chocolates, which are a class apart and will take your chocolate eating experienceto the next new level.

Cocoa beans of the finest quality are selected and roasted carefully to get thespecific aromatic profile. Cocoa nibs are then put into grinders to ground themcoarsely and convert them to super fine cocoa liquor. This liquor has two primaryingredientscocoa powder and cocoa butter and is processed under high pressure.Every chocolate varies in its form, shape, taste and ingredients. Thus based on therequirements, ingredients are accordingly weighed and blended into homogenouschocolate dough precisely. Pressing this yields fine chocolate powder homogenousin taste and smooth in texture. This chocolate powder is then kneaded for hours inthe conches until the aroma gets fully developed. Cocoa butter and soy lecithin arethen added to produce the liquid chocolate which is then further processed to givethe desired shape which you can indulge in at Dangee Dums!


8/25


9/25



Products:

CakesChocolates

Categories of Cakes:

Wedding Cakes:

Men:


10/25



Women:

Children:


11/25


12/25



Mocha star anise

Turkish coffee beans and Indian star anies cooked to perfection with cream indark chocolate

A touch of min t

Caramel & blanched pistachios cooked to perfection and sauted withbalsamic vinegar in dark chocolate


13/25



Truf fl e bell

Smooth milk chocolate ganache nicely hand rolled with melted milk chocolate

Grand cru Madagascar

Pure dark cacao ganache from wild African forests of Madagascar regionrolled with cacao powder


14/25



Secret of Chocolate

Chocolate is said to cause certain endocrine glands to secrete hormones thataffect your feelings and behavior by making you happy. Thus it serves an

important role in counteracting depression, reducing stress and that in turnhelps one maintain a youthful disposition, mentally and physically.

Your taste buds deserve the best chocolates in town. At Dangee Dums, eatlots of chocolate and indulge yourself on a blissful trip of taste andsatisfaction.

Classification of Chocolates

Couverture chocolate- It is Fine and Dark chocolateMoulded ChocolatesHand-Embroided chocolatesTruffles

It differs from other chocolate manufacturers in market because they usecompound chocolate.

The difference between Couverture Chocolate and Compound Chocolate

Couverture Chocolate:

Couverture chocolate are made from chocolate liquor which is blended withextra cocoa butter, sugar and flavorings. This chocolate must be tempered.

Couverture chocolate is a distinction given to chocolate that contains a veryhigh percentage (at least 30%) of cocoa butter.

The high ratio of cocoa butter produces a smooth chocolate that melts andtempers easily, and is silky and mellow on the tongue.

Because of these properties, couverture chocolate is the preferred chocolatefor tempering and enrobing candies. Couverture comes in dark chocolate, milk chocolate, and white chocolate

varieties. Coverture is costly. Converture is imported from Belgium.


15/25



Compound Chocolate:

Compound chocolate is a less-expensive chocolate product replacementmade from a combination of cocoa, vegetable fat, and sweeteners.

It may also be known as "compound coating", or chocolaty coating whenused as a coating for candy. Often used in lower-grade candy bars, compound chocolate is designed to

simulate enrobed chocolate on a product. Compound chocolate is well suited for tropical climate because its more

heat-resistant, easy to handle, and does not require tempering.

Couverture Chocolate

Compound Chocolate


16/25


17/25



Organic cocoa and chocolate

The organic cocoa market represents a very small share of the total cocoamarket, estimated at less than 0.5% of total production.

ICCO estimates production of certified organic cocoa at 15,500 tones,sourced from the following countries: Madagascar, Tanzania, Uganda,Belize, Bolivia, Brazil, Costa Rica, Dominican Republic, El Salvador,Mexico, Nicaragua, Panama, Peru, Venezuela, Fiji, India, Sri Lanka andVanuatu.

However, the demand for organic cocoa products is growing at a very strongpace, as consumers are increasingly concerned about the safety of their foodsupply along with other environmental issues.

According to Euro monitor International, global organic chocolate saleswere estimated to have increased from a value of US$ 171 million in 2002 toUS$ 304 million in 2005.

Certified organic cocoa producers must comply with all requirementsassociated with the legislation of importing countries on production oforganic products.

The benefit for cocoa farmers is that organic cocoa commands a higher pricethan conventional cocoa, usually ranging from US$ 100 to US$ 300 pertone.

However, originating countries with smaller volumes can fetch much higherpremiums.

This premium should cover both the cost of fulfilling organic cocoaproduction requirements and certification fees paid to certification bodies.


18/25



About Delta NutritivesDelta Nutritives was established in the year 2000 with a vision of being one of theleading suppliers of confectionery products.

Today we develop, produce and supply food ingredients to Chocolatiers, Bakers &Confectioners and Ice Cream producers as well as to the foodservice sector.

The product range includes Chocolates and Praline Fillings ,Pie Fillings and

Glazes, Ice Cream Flavors and Stabilizers, Ice cream ingredients, Toppings andDecorations.

We have a pan India presence with supply channels spread across the countrythrough regional warehouses and sales offices all over India.

Our awareness of the latest trends and customer needs gives us the skill tostrengthen our competitiveness and to support our strong position in the Indian aswell as International market.

Delta Nutritives has emerged as an international group that develops, produces andsupplies food ingredients to Chocolatiers ,Bakers, Confectioners and Ice creamproducers as well as to the Foodservice sector.

A product range to be proud of and easy to use- the focus being on good qualityand easy usage .The product range includes patisserie flavors, bakery and fruitfillings, chocolate and cocoa ingredients, ice cream stabilizers and flavors,

fruit fillings, glazes, toppings and decorations, frozen fruits and purees,

yoghurt and much more

Today we boast of our presence in most of the cities and towns across India .Oursales team is present in every nook and corner of the country understandingcustomers from different cultures and developing solutions to suit their needs andhelp grow their businesses.

Our skilled and experienced technical team are always working arduously to help


19/25


20/25



No added sugarCallebaut offers you a selection of fine chocolates fillings and praline

with no added sugar. The sugar in their recipes has been replaced by asweetener, yet all the products taste nearly identical to the traditional products.

Description Name Code% Cocoa

SolidsPacking

Dark Chocolate with Sweetener No sugar Added MALCHOC D 53.90% 5 Kg Blocks

Milk Chocolate with Sweetener No sugar Added MALCHOC M 33.90% 5 Kg Blocks

White Chocolate with Sweetener No sugar Added MALCHOC W 30.6% 5 Kg Blocks

Origin ChocolatesWe offer Choclat d' Origin in many unique chocolates from specific cocoa

regions with a very limited volume of production.. Every origin chocolate isdistinguishable by its characteristic taste, which is determined by the cocoavariety with which is made.

Description Name % Cocoa Solids Packing

Ecuador CHD-R731EQU 70.1% 2.5Kg Callets

Sao Thome SAOTHOME 70.0% 2.5Kg Callets

Madagascar CHD-Q67MAD 66.0% 2.5Kg Callets

ArribaCHM-Q41ARR 39.0% 2.5Kg Callets

Java JAVA 32.9% 2.5Kg Callets

Ghana CHD-P70GHA 70.0% 2.5Kg Callets


21/25



Process Flowchart of making cake bread

Basic Materials & Ingredients

Preparation of Materials

Mixture & Making

Preparation of Trays

Mixture & Moulding

Baking with an Oven

Depanning

Cooling

Ready for Icing


22/25


23/25



Order Flow

Dangee DumsVastrapur

Dangee DumsPanjrapole

Dangee DumsGandhinagar

Dangee DumsPrahladNa ar

Dangee DumsNaranpura

DeltaNutritives

Cacao Barry

Lead Time7-8 days

Lead Time15-20days


24/25



Supply Chain Model

From Chocolate Manufacturer to Customer

Delta Foods

Cocoa Berry

Branch 2Branch 1 Branch 4Branch 3

Customers

Dangee

DumsDangee

Dums


25/25


X ll I tit t P 25

Bibliography

http://www.dangeedums.com/http://www.deltanutritives.com/index.htmlhttp://www.puratos.in/products_solutions/chocolate/Couverture-chocolate.htmlhttp://en.wikipedia.org/wiki/Couverture_chocolate
http://www.dangeedums.com/http://www.dangeedums.com/http://www.deltanutritives.com/index.htmlhttp://www.deltanutritives.com/index.htmlhttp://www.puratos.in/products_solutions/chocolate/Couverture-chocolate.htmlhttp://www.puratos.in/products_solutions/chocolate/Couverture-chocolate.htmlhttp://en.wikipedia.org/wiki/Couverture_chocolatehttp://en.wikipedia.org/wiki/Couverture_chocolatehttp://en.wikipedia.org/wiki/Couverture_chocolatehttp://www.puratos.in/products_solutions/chocolate/Couverture-chocolate.htmlhttp://www.deltanutritives.com/index.htmlhttp://www.dangeedums.com/

final report of pom-dangee dums

Documents