Biscuit manufacturing process
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BISCUIT MANUFACTURING IN INDUSTRY-INGREDIENTS & PROCESS
-BY ANJALI MEHTA(B.TECH FOOD TECHNOLOGY)
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RAW MATERIAL USED FOR THE MANUFACTURE OF BISCUIT
INGREDIENTS REFINED WHEAT FLOUR SUGAR HYDROGENATED
VEGETABLE OIL(HVO) SALT INVERT SUGAR SKIMMED MILK
POWDER(SMP) SODIUM BICARBONATE
SODIUM META BISULPHATE(SMBS)
AMMONIUM BICARBONATE
LECITHIN/ FINAMUL WATER MALT EXTRACT BLACK JACK TERT-BUTYL HYDRO
QUINONE (TBHQ)
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ROLE OF THE RAW MATERIAL USED IN MANUFACTURING
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REFINED
WHEAT FLOUR
Primary Raw
Material
Soft and medium
hard wheat flour
Free flowing, dry to touch
free from visible bran
particles, creamy in
color
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SUGAR
clear &less moist
Imparts sweetness
Provides colour on carameliz
ation
Incorporates
minute air cells in the
mixture
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FAT
Low acid and
peroxide
value
Reduces
toughness of dough
Contributes to produc
t flavour
Facilitates
aeration
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SMP
Free from lumps and
odourless
Provide
s flavour
Enhances
nutritive value
Aids surface
colouring
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WATER
Water treated
by reverse osmosi
s
Medium for heat
transfer
during baking
Gluten development
Medium for
various reactions
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SALT
Free from moisture &
foreign particles
Adds taste
Strengthening effect
Free flowing
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PRESERVATIVES
Citric acid
TBHQ
SMBS
Enhance shelf
life
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Leavening agents
Liberates CO2 on heating
Sodium bicarbo-nate
Puffing of
biscuits
Ammonium
bicarbonate
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PRODUCTION HVO +Invert syrup+ flavor+ grinded sugar +biscuit powder+
SMP
Dry creaming (for 3-4 minutes)
Chemical solution added (ABC+SPC+SALT+WATER)
Wet creaming (for 6-8 mins)
Transfer to mixer
Maida added
Mixing time (for 5-8 mins)
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Unloaded in trollies
Rest for about 8-10 minutes according to environmental and mixing condition
Transfer to molding area and molded in continuously rotating die.
Transfer for baking to oven in 6 zones
Cooling on belt conveyor for about 4-5 minute
Metal Detection(CCP)
Packaging and transferring to the dispatch room
Retailing and distribution