UNIT
A
You were the first man to start Rasogulla
making in your state. You are the one who has developed the
Rasogulla making technology. You have the vast experience in this
field. You have joined WMC just to tell/teach others how to make
perfect balls of Rasogulla. Owner of Unit 'C' in the circle (WMC)
had previously worked in your unit as supervisor.
UNIT B
Among the Rasogulla
manufacturing owners in the state you are the only Engineer. You
have developed a closed pan electrical heating system which has
reduced your cost much more than what others are incurring. You are
very much quality conscious as well and that is why you have
separate QC lab to test the milk sample. You should always defend
yourself by discussing about quality of the product.
UNIT
C
You are the humble member of the WMC. You don't
know much about the latest technology. You have developed from the
lower level. You are ready to accept whatever others say. Initially
you were a supervisor in unit A. You don't know to project the WM
measures which you are already following. You are shy to talk in the
group.
UNIT D- LEADER
OF WMC
You are using the latest technology in the
field of Rasogulla making whatever other industries are to reduce
waste, you have already done that. Just because the facilitator is
your friend and he wanted to form a circle, you have agreed to be
the WMC member and a leader too. During the meeting you should talk
in such a way that you are the only person far ahead of others and
that you know everything.
UNIT
E
You are very conscious about pollution. Keeping
this in mind you have avoided one washing step and you have removed
the intermediate storage. You have also modified your product and
you have only one kg, two kg, 5 kg and 10 kg packs where as others
are producing only half kg and 1 kg packs. By this modification you
have reduced your packing cost and pollution due to packing material
also.
UNIT A
Inspector
goes to each can, drop lactometer and measure SP-gravity and check
volume. If passed, he sends it for unloading to storage vessel. Else
rejects the container.
UNLOADING:
The
milk supplier lifts the can manually and unloads it to a open tank
having 1 m. height above ground level.
BOILING:
Boiling
is done in open pan (mounted above coal fired furnaces) for 2 hrs by
continuous mixing by a stirrer.
ACIDIFICATION:
Acidification
is done by adding citric acid (5 ml/l raw milk) at boil temp in the
boiling pan itself.
SQUEEZING:
Squeezing
done by decanting the supernatant liquor and filtering the remaining
acidified mass in a cloth spread above a drum. The mass is taken out
manually by 15 ltrs. bucket and poured over the cloth. After all the
material is poured, the cloth is folded and remaining mass is
squeezed to remove whey.
KNEADING:
The squeezed mass is charged into the mechanical
kneader manually and kneaded for about 15 min. The kneaded dough is
taken out and made into round balls manually.
ROSSOGULLA
MAKING:
These balls are added to boiling sugar syrup
and boiled for another 30 min.
PACKING
The
rossogulla along with the sugar syrup is packed in 0.5 kg and 1.0 kg
tins.
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