Arnott’s is a large business, employing more than 2800 people. More than 50,000 people in Australia have worked for Arnott’s. Arnott’s also employs several thousand people across the Asia pacific region including New Zealand, Indonesia, Malaysia, Singapore and Japan.
There are seven business factories throughout Australia and South East Pacific. These factories include:
Manufacturing site employees consist of:
1. Receiving ingredients- all ingredients are taken to the bakery. Ingredients include: milk products, eggs, butter, shortening sugar, honey, dried fruit, flavourings and spices and
flour.
2. Storeroom-ingredients are taken to the store room or refrigeration until needed.
3. Laboratory testing- ingredients are tested in the laboratory to make sure they meet the required standards.
4. Mixing rooms- the tested ingredients are brought to be kneaded, weighed and mixed in the machines.
5. The mixing machines- the mixing machines consist of the drum, vertical spindle, cake mixer type and the high speed whisk holding up to 1000kg.
6. Dough-after mixing, the dough is tipped in a trough, to be left to stand or rolled. The rolling process consists of working the dough to produce thin sheets. Each sheet has a different thickness to suit each biscuit, usually a metre wide, carried on a conveyor belt to the cutting machine.
7. Cutters-the dough sheet passes under a block of cutting moulds which stamp 20 or 30 biscuits each stoke with a design and name. The cutters size and shape changes for each biscuit. The left overs of the sheet of dough goes back to the dough sheeter to be rolled for the next batch. The rout press is used for softer dough’s, extruding the dough
on the conveyor belt in a long flat ribbon which is cut into lengths.
8. Baking-the biscuits are moved onto a flat steel band or wire mesh conveyor which will be carried out to the ovens. It is passed through a long tunnel oven (usually 60-90 metres) and baked as they move. They are usually heated by gas. The temperature varies for different biscuits. By controlling the speed and temperatures, ideal baking conditions can be set for very type of biscuit. Sometimes the biscuit may be fed in the ice-cream machine where cream or jam is deposited. They may also need to be enrobed with chocolate or marshmallow. 20 tonne chocolate tankers have to be tempered before it can coat the biscuit, ensuring the correct crystal structure is formed which is suitable for the biscuit.
9. Equipment-
a) Flour and wheat- 25 tonne trucks deliver the ingredients to a 50 tonne silo. The blower is used for blowing the mixture of air and flour through a 100 mm diameter aluminium
blowing lines. The air is passed through the filters back to the atmosphere.
b) Sugar- 25 tonne trucks deliver granulated white sugar to be mechanically transferred to 40 tonne silo which uses screw conveyors and a bucket elevator.
c) Vegetable oil- 20-25 tonne tankers deliver the ingredient to be pumped in storage tanks. In is then held 50’C before processed in shortening.
d) Liquid sugar- a tanker delivers the mixture to be pumped into storage tankers.
e) Water- stored in tanks at 4’C, 18’C and 80’C. temperature varies depending on the recipe other ingredients are delivered in sealed containers which may be a steel drum, plastic airtight buckets , cardboard boxes, pallecons and stainless steel chums.
f) Mixing- a programme logic controller (PLC) monitors and controls the amount of discharge from the bottom of the silos in to the weighers to be transferred into hoppers above the mixers. Liquids are measured in mass flow meters or volumetric meters. Smaller quantities of ingredients are added at the front of the mixers.
g) Mixing machines-1—kW drive two speed electric motors. They take approx. 20 minutes to mix a tonne of dough. The dough is then checked for the temperature and consistency. The dough is tipped into a hopper above a pair of rough rolls. The 35 m thick sheets are then rolled. It is then passed under the cutter which holds the sheet while it moves.
10. Cooling and quality control- the baked biscuits come out of the oven to continue to the conveyor. They cool to reach the quality control section to ensure that the biscuits of
each type match one another.
11. Packing-the biscuits are wrapped by an automatic packaging machine. Different packaging includes:
I. Roll pack- they are automatically fed and run at a speed of 80 packs per minute
II. Pillow pack- using a plastic tray, almost 300 packs per minute
III. Pouch pack- cartooning machine with a pouch in a box. It can run at 120 packs per minute.
12. Quality audit- central quality audit department needs products from different manufacturing centres for inspection and reports back to the generalmanagers on quality and appearance.
13. Delivery- cartons are moved to the warehouse.
This Video shows the operation of Arnott's in 1951:
http://www.youtube.com/watch?v=c05_nlkdNDs
There are seven business factories throughout Australia and South East Pacific. These factories include:
- Sydney New South Wales
- Melbourne, Victoria
- Brisbane Queensland
- Adelaide, South Australia
- Auckland, New Zealand
- Morobe, Papua New Guinea.
Manufacturing site employees consist of:
- General Manager
- Packaging Manager-is responsible for the wrapping, cartoning, outer casing and transporting of goods. Their two main priorities include the quality of the wrapping and the costs.
- Human Resources Manager- is responsible for support services for the manufacturing operation e.g. recruitment, counselling, canteen, medical and the company shop. Other responsibilities include industrial relations, industrial negotiations and enterprise agreements. ·
- Supply, logistics manager
- Production manager- is responsible for the inputs (raw materials or ingredients) on site through the mixing and baking process to the presentation of the product for packaging. The two main priorities include cost and quality.
1. Receiving ingredients- all ingredients are taken to the bakery. Ingredients include: milk products, eggs, butter, shortening sugar, honey, dried fruit, flavourings and spices and
flour.
2. Storeroom-ingredients are taken to the store room or refrigeration until needed.
3. Laboratory testing- ingredients are tested in the laboratory to make sure they meet the required standards.
4. Mixing rooms- the tested ingredients are brought to be kneaded, weighed and mixed in the machines.
5. The mixing machines- the mixing machines consist of the drum, vertical spindle, cake mixer type and the high speed whisk holding up to 1000kg.
6. Dough-after mixing, the dough is tipped in a trough, to be left to stand or rolled. The rolling process consists of working the dough to produce thin sheets. Each sheet has a different thickness to suit each biscuit, usually a metre wide, carried on a conveyor belt to the cutting machine.
7. Cutters-the dough sheet passes under a block of cutting moulds which stamp 20 or 30 biscuits each stoke with a design and name. The cutters size and shape changes for each biscuit. The left overs of the sheet of dough goes back to the dough sheeter to be rolled for the next batch. The rout press is used for softer dough’s, extruding the dough
on the conveyor belt in a long flat ribbon which is cut into lengths.
8. Baking-the biscuits are moved onto a flat steel band or wire mesh conveyor which will be carried out to the ovens. It is passed through a long tunnel oven (usually 60-90 metres) and baked as they move. They are usually heated by gas. The temperature varies for different biscuits. By controlling the speed and temperatures, ideal baking conditions can be set for very type of biscuit. Sometimes the biscuit may be fed in the ice-cream machine where cream or jam is deposited. They may also need to be enrobed with chocolate or marshmallow. 20 tonne chocolate tankers have to be tempered before it can coat the biscuit, ensuring the correct crystal structure is formed which is suitable for the biscuit.
9. Equipment-
a) Flour and wheat- 25 tonne trucks deliver the ingredients to a 50 tonne silo. The blower is used for blowing the mixture of air and flour through a 100 mm diameter aluminium
blowing lines. The air is passed through the filters back to the atmosphere.
b) Sugar- 25 tonne trucks deliver granulated white sugar to be mechanically transferred to 40 tonne silo which uses screw conveyors and a bucket elevator.
c) Vegetable oil- 20-25 tonne tankers deliver the ingredient to be pumped in storage tanks. In is then held 50’C before processed in shortening.
d) Liquid sugar- a tanker delivers the mixture to be pumped into storage tankers.
e) Water- stored in tanks at 4’C, 18’C and 80’C. temperature varies depending on the recipe other ingredients are delivered in sealed containers which may be a steel drum, plastic airtight buckets , cardboard boxes, pallecons and stainless steel chums.
f) Mixing- a programme logic controller (PLC) monitors and controls the amount of discharge from the bottom of the silos in to the weighers to be transferred into hoppers above the mixers. Liquids are measured in mass flow meters or volumetric meters. Smaller quantities of ingredients are added at the front of the mixers.
g) Mixing machines-1—kW drive two speed electric motors. They take approx. 20 minutes to mix a tonne of dough. The dough is then checked for the temperature and consistency. The dough is tipped into a hopper above a pair of rough rolls. The 35 m thick sheets are then rolled. It is then passed under the cutter which holds the sheet while it moves.
10. Cooling and quality control- the baked biscuits come out of the oven to continue to the conveyor. They cool to reach the quality control section to ensure that the biscuits of
each type match one another.
11. Packing-the biscuits are wrapped by an automatic packaging machine. Different packaging includes:
I. Roll pack- they are automatically fed and run at a speed of 80 packs per minute
II. Pillow pack- using a plastic tray, almost 300 packs per minute
III. Pouch pack- cartooning machine with a pouch in a box. It can run at 120 packs per minute.
12. Quality audit- central quality audit department needs products from different manufacturing centres for inspection and reports back to the generalmanagers on quality and appearance.
13. Delivery- cartons are moved to the warehouse.
This Video shows the operation of Arnott's in 1951:
http://www.youtube.com/watch?v=c05_nlkdNDs