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Backus

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INFORME BACKUS

I. Introducción
En este informe se brindará un poco más de información acerca de la empresa cervecera Backus&Jonhston.
Esta empresa está dedicada principalmente a la elaboración, venta y distribución de bebidas alcohólicas y no alcohólicas. La organización sigue los criterios de integración, vertical y horizontal; y cuenta con todos los estándares de seguridad necesarios nacionales e internacionales.
Los 5 pilares de esta empresa son: * Crecimiento con marcas * Competitividad * Calidad total * Control de costos * Desarrollo sostenible
Backus & Jonhston también contribuye con la sociedad con los programas de responsabilidad social que generan muchos beneficios para miles de personas en el Perú.

II. Materia Primas:
Los principales materiales utilizados para la fabricación de la cerveza son:

* Cebada: esta materia prima es importada

* Agua: el agua es extraída de pozos situados a varios metros de profundidad, luego pasa por un proceso de purificación.

* Lúpulo: Este componente le da el aroma y el sabor amargo a la cerveza. esta materia prima es importada.

* Levadura: es importada desde Alemania. Esta materia prima provoca la fermentación del mosto.

III. Proceso de producción: a. Almacenamiento de granos:
Los granos son llenados en SILOS, se almacenan los granos de cebada malteada y otros cereales necesarios para la elaboración de la cerveza. b. Molienda:
Aquí se dividen los granos de cebada malteada y otros cereales. c. Sala de cocimiento:
Esta sala está compuestas por una serie de pailas donde los ingredientes o materia primas ya mencionadas son sometidas a distintos tratamientos para poder obtener el mosto. i. Primera Paila: esta paila también es conocida como paila de maceración, aquí se mezcla la cebada malteada (70%) y otros tipos de cereal (30%). ii. Segunda paila: esta paila es la mezcladora, aquí se agita una masa de agua con malta al mismo tiempo que hierve. iii. Tercera paila (filtración): En estas pailas se separan la parte sólida de la parte líquida (mosto). iv. Cuarta paila: En esta paila, el mosto es filtrado. v. Quinta paila: esta es la paila de sedimentación, es aquí donde el mosto ingresa, se separa de la mermas. IV. Sala de envasado: Las líneas se abastecen de botellas de vidrio que pueden ser nuevas o usadas (retornadas del mercado), al llegar estas son recepcionadas y seleccionadas. d. Lavado de botellas:
Aquí se hace la limpieza de los envases de vidrio que han retornado a la planta. e. Llenado:
Una vez limpias, ingresan a la llenadora donde se les da la cantidad exacta de cerveza. Luego pasan a la máquina coronadora donde se les coloca su respectiva tapa corona. Terminado el llenado y coronado un inspector electrónico se encarga de verificar el nivel de llenado correspondiente, retirando del proceso a las que no cumplan con este requisito. f. Pasteurizado:
En este proceso las botellas reciben duchas de agua caliente. La finalidad de este proceso es descartar fermentaciones anormales que podrían atentar contra la conservación del producto. g. Etiquetado:
El etiquetado está a cargo de pequeñas máquinas automáticas por línea. h. Encajonado:
Las botellas son encajonadas en grupos de 12 botellas por caja i. Almacenaje:
El lugar de almacenamiento debe cumplir con ser limpio, fresco, seco y oscuro para conservar intactas las cualidades de los productos. j. Distribución:
La distribución es realizada por una flota de camiones que se encargan de llevar los productos hacia diversos lugares, ya sea Lima y provincia

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