Quality that is checked, not assumed
Three gates
Gate 1 — Incoming. Khoya, ghee, besan, sugar, dry fruit, packaging. Written acceptance standards, supplier-wise performance tracking, rejection procedure.
Gate 2 — In-process. Defined check points with measurable limits at each stage: temperature, consistency, colour, texture, moisture. Recorded by the operator, verified by the supervisor.
Gate 3 — Finished goods. Sensory evaluation panel, weight and pack checks, shelf-life validation, retention samples.
Shelf-life improvement
Most shelf-life complaints in mithai trace back to four things: moisture, fat quality, hygiene at packing, and storage temperature. Each is fixable and each is measured here.