Pune: During a factory visit to Bakebest Foods Pvt Ltd located at Vadval at Khopoli, which has a monopoly to supply buns for McDonald’s located at Mumbai, Pune, Goa, Hyderabad, Gujarat, Nashik and Aurangabad an interesting fact came across that the wheat which was until recently being purchased from Punjab is now being purchased mostly from Madhya Pradesh (MP).
The quality content of wheat from Punjab has lost its credibility due to more usage of chemicals and modern technologies.
Ram Verma, factory manager of Bakebest told Sakal Times, “We supply almost two lakh buns daily to McDonald’s outlets located in Mumbai, Pune, Goa, Nashik, Aurangabad and Hyderabad. Along with it, we also supply around 50,000 buns to KFC and Burger King at similar locations.
To make these buns soft and fluffy, high content of gluten in wheat is required. Till recently we used to purchase wheat from Punjab but now we purchase it mostly from Dewas located at the border of Gujarat and MP and from UP as well.
The wheat from Punjab has lost its credibility as it has more chemicals in it due to which the gluten content reduces.”
“For the production of two lakh buns, 600 tonnes of wheat is required yearly. It is purchased according to the requirement. Around 20 tonnes of wheat flour every alternate day comes to this unit. The storage capacity of wheat flour of this unit is 60 tonnes and it can be stored for four to five days,” Verma said.
The factory is built on two acres and has around 150 employees. The turnover of this unit is Rs 30 crore and the parental company is Ms Bectors which is located in Ludhiana, Punjab.
Verma added, “The bun size for McDonald’s is from four to five inches, with and without seed including regular, quarter and maharaja bun and the manufacturing cost for each bun is Rs 3 to Rs 7. In December 2006 we got an offer from McDonald’s and we started supplying buns to West and South zones of
Hemant Gavde, quality manager of Bakebest said, “Authorities from Food and Drug Administration comes every six months for the visit and the reports are submitted later. For routine check, we do the internal quality lab testing where we check raw material check, gluten, moisture, ash content and alcoholic acidity and sensor evaluation.”
The outlets of Gujarat, Nashik and Hyderabad start picking up the delivery from 12 pm onwards every day and the local outlets starts picking up the buns after 7 pm.
The procedure of making a bun
90 kg of flour is first sewed, then mixed, then fermented for two hours at 26 degree temperature which is maintained regularly. Then it goes for second mixing where the flour, sugar and other ingredients are added, and then final mixing is done. After that it goes to divider and then it is cut into desired weight and passes through another process called moulding and then it goes into the moulding pans where the dough is kept for one hour in a the humid chamber called Brufer where of 50 degree celsius is maintained where the dough rises. Then the we get the get the desired size of the bun and then we get it baked at around 98 degree celsius and then next process in cooling and then packing.