Syrup manufacturing of beverage industry
1. Raw Material Procurement
2. Ingredient Preparation
- Use calibrated scales for precision.
- Follow recipe specifications for each ingredient.
- Record weights for quality control.
- Check expiration dates before use.
- Use reverse osmosis or carbon filtration.
- Test water for contaminants and pH levels.
- Heat water to desired temperature if necessary.
- Store in sanitized containers before use.
- Use airtight containers for dry ingredients.
- Refrigerate perishable ingredients immediately.
- Label containers with names and dates.
- Monitor storage conditions regularly.
3. Mixing Process
4. Heating and Concentration
5. Quality Control
6. Filtration and Clarification
7. Cooling and Storage
8. Bottling and Packaging
9. Distribution and Logistics
10. Documentation and Record Keeping
- Log supplier details and delivery dates.
- Record batch numbers and production dates.
- Include quantities received and used.
- Ensure traceability for each batch produced.
- Record results for each test conducted.
- Include date, time, and operator name.
- Store samples for verification when necessary.
- Review and sign off on results by authorized personnel.
- Regularly update inventory logs.
- Note expiration dates on all ingredients.
- Implement First In, First Out (FIFO) method.
- Conduct periodic inventory audits to ensure accuracy.
Use in Manifestly