4.1 Urad Dal
First of all we check the full granules and their whiteness. And then we check for stones and dirt. After removing the stones and the dirt, we put the raw dal in the pulverizer. The powdered form is checked manually in a strainer. If more granules are left, there are two possibilities.
Either the granules are too hard.
The machine is not proper.
If the granules are hard, then the supplier is contacted and the defective material is changed. If then machine is not in proper condition then required steps are taken to correct the defect.
This quality check is one of the most important because if its not done properly then this will make the product defective and lead to a bad image of the brand as the papad will have hard granules while eating.
4.2 Surti Dal
Surti dal has a similar way of quality check.
4.3 Black Pepper
To check the spiciness of the black pepper, we put black pepper granules in a 100 ml jar and then we weigh it. If it weighs 1 kg the quality is good. If it weighs more than 1 kg that means it is more spicy and if it weighs less its less spicy. Thus if it is more spicy then we have to use less black pepper. This leads to a reduction in the cost.
4.4 Salt
It is made sure that the salt purchased is of ISO mark. After that it is tasted physically. The whiteness is checked manually. Its fineness is checked by rubbing it in our hands. And we check the free flow by throwing it down.
4.5 Papad khar
Papad khar comes in the form of a cube which is white in colour. To check the quality we poke a nail in the middle. If it penetrates easily then the quality is not good. If it is too tough to poke its bad quality again as a lot of time will be taken to crush it. It should penetrate smoothly then the quality is appropriate. After this its cut into half. If there are black granules inside the quality is not good.
4.6 Hing
First we check the hing by its smell. Then to determine the water content in it we weigh it first and then keep it in the sun to dry. Then its weighed again, if it weighs too less then the water content is too high which means the hing is not that strong. In such case more hing has to be used per papad which increases our cost. Hence proper measures are taken to get strong quality of hing.
4.7 Water
It is made sure that the water used for making the dough is cold. This is specially done to increase the life of the papad. The amount of water used has to be appropriate as if the dough gets too soft it becomes sticky and if its hard its hard to roll it. Salt is poured in this water before it is put in the dough machine. This is mainly done cause salt + water acts as a preservative for the papad.
4.8 Dough
Immediately after the dough comes out of the dough machine its wrapped in a plastic sheet. This is mainly done to retain the texture, freshness and quality of the dough. Before the dough is rolled we pull it. This is done so that the papad gets its whiteness and doesn’t turn black after the final process.
4.9 Oil
The oil is used in proper proportion during the rolling of the papad. Using of more or less oil leads to decrease in the life of the papad by 80%.
4.10 Thickness
The thickness of the papad has to be uniform and according to the standards. So that the number of papad in one packet does not exceed 28 to 30 papads in 200 gm packs. Incase the 200gm pack exceeds 30 i.e. the thickness of the papad is less and vice versa. This will lead to bad taste of the papad. This will lower the image of the company.
4.11 Kerosene (during rainy season)
During rainy season drying of the papad outside is not possible so they have to dry the papads on the cane baskets with coal burning down by the help of kerosene. It has to be seen that the papads are taken or removed at proper time. |
