1. GAMMAPIZZAKRAFT LANKA
(PVT) LTD
WMKI Bandara (118063)
Department of Food Science and Technology
Faculty of Livestock, Fisheries and Nutrition
Wayamba University of Sri Lanka
2. History
• Started by Carney Brothers in 1958
• In USA
• After Carney Brothers sold brand name to PepsiCo
3. • In 1993 First Sri Lankan Outlet : Union Place, by John Keels
Holding
• In 2002, handover to Gamma Pizza Kraft Lanka (Pvt) Ltd is
the franchisee of Pizza Hut
• A company originated in India franchise holder
5. PH commissary
• Started operations in 2011
• First Pizza Hut commissary in South East Asia
• It caters mainly Pizza Hut outlets, but also Delifrance
Restaurants
• Three sections; dough production, hot and meat kitchen
9. • Dough Baking Area
• Dough Cooling Area
• Packing Section
• Dry Stores
• Cool rooms and Freezers
• Well Water Treatment Plant
• Waste Treatment Plant
Special areas in commissary
10. Par-baked shell Production
• Main Ingredients:
• Raw wheat flour (Prima Top wheat flour):
• Soy oil
• Water
• Special dough blend
12. 1. Mix dough blend with water 2. Add Soy oil and Flour
3. Mix for 10 mins 4. Divide dough
Par-baked Shell Production Process
13. Par-baked shell Production Process
5. Make dough balls.
6. Rest Dough balls for 3 mins
7.Pass balls through sheeter 8.Place sheeted dough on oiled pan
14. Par-baked shell Production Process
9. Twist the patty in
pan to remove air gap
10. Proofing
- proof at 37°C ± 2
- Proofing time 45 - 60 min.
11. Retarding at 2-4 ⁰C
for 1 hour
12. Put perforated pan on dough
Bake at 235± 5 °C
Belt speed 2min 30 sec
15. Par-baked shell Production Process
13. Remove Par Baked
Shell to cooling
rack and cool it
below 25 ⁰C
14. Packing 15. Transfer to
trays and send
to cool room
16. Product QualityAssurance
• High quality raw materials from approved suppliers
• GMP, OPRP, PRP and CCP
• Commissary products have defined specifications
• Employees in packing section, Supervisors and QAA evaluate
conformance of products with specifications
For Ex: Par-baked dough
Dough diameter : Small – More than 5.4 cm
Regular – More than 8.4 cm
Large – More than 11.4 cm
Dough height :Edge – 22 to 29 mm
Center – 19 to 25 mm
29
22
Diameter
17. • Dough color
• Surface nature
• Texture , etc..
• Check each and every product for possible parameters
• Products are tested in outlets for same parameters
19. Case studies during training
• Upgrading of Annual Microbial Test Analysis
Program for all ingredients and finished products
• Preparing of Quality Assurance Procedures (QAP)
for all finished products of GC
• Preparing of temperature and time combination
graphs for all delivery vehicle using vehicle tracking
system.
20. Problems and Solutions
1. One of the major problems associated with GC is lack of
enough labors.
• allowing employees to work on shift basis
2. Difficult task for GC to find qualified suppliers
• All GC suppliers must be adequately acknowledged on YUM
Brands’ standards
3. Machine breakdown and lack of enough instruments,
machine and space
• As a solution factory expansion should be done very quickly
with new machines
4. Factory is located in a village
- Noise
21. SWOTAnalysis
Strengths
- Strong Brand name
- Innovativeness
- Product range
- Delivery service
- High customer base
- Feedback system
Weaknesses
- Too expensive
- Lack of products with local
touch
- Low attention for nutritious
products
- Lack of enough instruments,
machines and labors
Opportunities
- Ability to grow (80 outlets
by 2020)
- Freedom in innovativeness
Threats
- Fast food restaurant chains
(Ex: Dominos, KFC,
McDonalds, Burger king)
- Rising cheese cost
22. References
• Pizza Hut , 2014. Available from <http://www.yum.com/ brands
/ph.asp>. [23rd January 2015]
• Buehler, E, 2001. BREAD SCIENCE: The Chemistry and Craft of
Making Bread. 1st ed. Carrboro, North Carolina: Two Blue Books.
23. Acknowledgements
I offer my heartiest gratitude to,
• Dr. S. Jayathilake, Senior Lecturer, Department of Food Science and
Technology
• Mr. Prasad Gunathilake, Asst. Quality Assurance Manager, GAMMA
Pizza Kraft Lanka (Pvt) Ltd.
• Prof. CVL Jayasinghe, Head of the Department,
Department of Food Science and Technology
• Dr. ODAN Perera, Senior Lecturer, Department of Food science and
Technology, WUSL
