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SHREE DHOOTAPAPESHWAR LIMITED

STANDARD OPERATING PROCEDURE
Product: Text. Ref. : Form: B. Size: Arogyavardhini Bharat Bhaishajya Ratnakar-1/ 448 Tablet
1000 g

Expected Yield: NLT 980 g. i.e. 98 % Formula: Sr. Active Ingredients Qty./Batch No. 55.55 1. Samagandhak Kajjali 27.77 2. Teekshna Loha Bhasma 27.77 3. Abhrak Bhasma (Nischandra) 27.77 4. Tamra Bhasma Harda 18.51 5. Triphala :
Behada Awala

6. Chitrak mool 7. Katuki 8. Shuddha Guggul 9. Shuddha Shilajit Total Bhavana Kadunimba Rasa Stages of Production: Cleaning of Raw material (R.M.) Weighing of Raw material Disintegration powdering/Micronisation Juice extraction Trituration (Bhavana) Extract preparation Drying
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18.51 18.51 111.11 500 111.11 83.33 999.94

gram gram gram gram gram gram gram gram gram gram gram gram

1 lit. (from 27.77 Kg.) Equipment

Weighing balance Dis-integrator Jet mill Juicer Food processor (mixing) Dryer

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Sifting Steps of Mfg.:

1 2 3 4 5

Shifter (Sieve # 80)

Clean all the machinery and equipments as per the cleaning protocol and ensure that th

Clean ingredient No. 5, 6, 7 & the raw material for ingredient no. 10 (i.e. Kadunimba lea Get the material issued as per the batch size. Check the weight of all the ingredients as per the batch quantity. Pass the ingredients no. 5, 6 & 7 through disintegrator with sieve # 80. Note the yield (it should be 48 kg). Crush the leaves of Kadunimba in the juicer. Collect the juice. Note the yield (should not be less than 72.000 ltr.). General appearance : Colour, Odour, Taste Brix

Withdraw a sample for inprocess c

Add ingredient no. 1 to the khal for grinding. Add water 4 ltr. in it for easy grinding. Co

Next day add ingredient no. 2 to 4 to the khal alongwith 10 ltr. water. Continue the grin

Next day, add ingredient no. 5, 6 and 7 obtained from step no. 5 to the khal. Add 18 Ka Next day add ingredient no. 8 and 9 to the bulk in the khal. As these ingredients are sti

Remove the wet semisolid mass from the khal and spread uniformly in the trays in the q Place the trays in the electric drier. Maintain the temperature between 60

Move the material in the trays randomly after 12 hrs. so that drying is uniform througho

When the material in the trays is complete dry remove the trays from the drier and allow Powder the contents of the trays in the Edge-runner mill to obtain the coarse powder. Pass the coarse powder obtained from step no. 22 through pulveriser.

Sieve the powder through sieve no. 80. Again pass the remaining coarse powder throug Note the yield. Withdraw a sample for inprocess control to check : General appearance : Colour, Odour, Taste
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Fineness or particle size L.O.D. at 105 C Acid insoluble ash Water soluble extractives Bulk density

When the sample is passed by the Q.C. lab, store the batch in the Central Stores. The b

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protocol and ensure that they are clean before use. no. 10 (i.e. Kadunimba leaves) manually and weigh all the ingredients as per the batch quantity.

sieve # 80.

aw a sample for inprocess control to check :

. in it for easy grinding. Continue the process for 2 days.

r. water. Continue the grinding for 1 more day (approx. 8 hrs.)

o. 5 to the khal. Add 18 Kadunimba Rasa to it. . Continue the trituration till all the juice of ingredient no. 10 is As these ingredients are sticky, they are added towards the end of the process by dissolving them in lukewarm

iformly in the trays in the quantity of 5 kg./tray.

e between 60oC 5oC. drying is uniform throughout the bulk.

ays from the drier and allow to cool.

btain the coarse powder.

ining coarse powder through the pulveriser and pass it through 80 mesh.

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n the Central Stores. The bulk is used for tabletting as per the requirement.

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he batch quantity.

he juice of ingredient no. 10 is digested into the bulk leaving soft, semisolid material behind. The process is ca by dissolving them in lukewarm water. Add 15 ltr. water to it for easy grinding.

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erial behind. The process is called as Trituration (Bhavana).

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