Biscuit and cookies

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Biscuit And Cookies BY Pintu Choudhary Master of Technology ( Food Science and Technology) Indian Institute of Crop Processing Technology Ministry of Food Processing Industries Government of India Thanjavur - 613005

Transcript of Biscuit and cookies

Page 1: Biscuit and cookies

Biscuit And Cookies BY

Pintu Choudhary Master of Technology

( Food Science and Technology)Indian Institute of Crop Processing Technology

Ministry of Food Processing IndustriesGovernment of IndiaThanjavur - 613005

Page 2: Biscuit and cookies

Biscuit

• It is generally recognized that these products are cereal based and baked to a moisture content of less than 5%.

• Biscuits are delicate, crisp crust and peels apart in tender layers

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Status of bakery industry in India• The annual production of bakery products was 50 lakh

tones in 2004-05 with estimated value of Rs. 69 billion

• The organized sector has a market share of 45 per cent

and the balance 55 per cent is with the unorganized sector

in the baked products.

• The large organized sector players who are prominent in

the high- and medium-price segments include Britannia,

Modern Industries Ltd.

Source: FSSAI report 2004-2005

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Status of bakery industry in India• Local manufacturers with numerous local brands cater to

populous segment and contribute considerably in the

bread segment.

• The major brands of biscuits are – Britannia, Parle,

Bakeman, Priya Gold etc.

• The per capita consumption of biscuits in our country is

about 1.52 kg as compared to more than 12 kg in

developed countries

Source: FSSAI report 2004-2005

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Types Of Biscuit DoughB

iscu

it

Hard

High water content, Low fat and low sugar

Tough & Extensible

Crackers e.g. Krack Jack, Monaco

soft

Less Water

High fat & high sugar

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Classification of Biscuits

By degree of enrichment and

processing

Hard dough biscuits

Semi hard dough

biscuits

Soft dough biscuits

By method of shaping

Embossed cutting

Rotary mounding

Rotary cutting

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Ingredient Of BiscuitMajor

Wheat flour

Sugar

Shortening

Water

Leavening agent

Minor

Milk powder

Liquid glucose

Emulsifier

Salt

Enzyme

Antioxidant

Colour

Invert sugar

Sodium meta bi-sulphide

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General Steps In Biscuit Manufacturing

Step 1• Preparation of ingredients

Step 2• Mixing of ingredients

Step3• Rotary molding

Step 4• Baking & cooling

Step 5• Packaging

Step 6• Storage & distribution

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Preparation Of Ingredient

• Maida sifting - it passes through 30 Mesh gyro screens to remove foreign particle.

• Sugar grinding - after grinding the sugar, it is passed through sieve size of about 0.7 mm.

• Flavour mix preparation

• Reprocessed biscuit• SMP Sifting - The SMP is shifted through 20 meshes to

separate any foreign matters from the particle.• Invert sugar syrup preparation

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Mixing Section

Note Batch size -168 kg (dry basis) Reprocessed biscuit added

- 5 kg /batch. Final dough pH- 6.5 Final dough temp 28-30 C

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Dough in batches

Dough hoppersheeter

Cutter

Metal detector

Dough conveyor

Rotary Molding

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Forcing roll

Die roll

Rubber roll

Transfer knife

Penning table

Oven conveyor

Molding

Scrap

Blower

Hopper

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• Oven used for baking is divided into various zones according to temp employed.• Number of zones required upon rpm used.• There are 3 major sections:

(230-280˚C) (180-200 ˚C)

Puffing sectionBaking section

Colouring

section

Baking Section

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Cooling Of Biscuit• Source of heat used in oven is propane• Propane is injected along with air under

high pressure .• RTD (Relative temperature display)

temperature measuring device.• After baking : - M/C of biscuits 1.8% - Temp of biscuits 90-100 ˚C.• Cooling of biscuits to 45 ˚C.

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Cookies

• Cookies may be defined as small cakes made from dough that is sufficiently viscous to permit the dough pieces to be baked on flat surface.

• Cookies are often referred to as small cakes. • In our country these are commonly known as biscuits

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Types Of CookiesCookies

According to mixing Batter type

Drop /short cookies

Stiff batter cookies

Short bread cookies

Foam typeMeringue

Sponge cookies

According to basic machine used for production

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Types of cookies

According to basic machine used for production

Deposit cookies

Wire cut cookies

Bar type cookies

Cutting machine cookies

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Ingredient For Cookies Wheat floursugar

Shortening

Egg

Baking powder

Peanut

Milk

Essence

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Process Of Cookie Manufacturing Sieving of Maida and baking powder

Creaming of fat and sugar

Beating of egg and vanilla

Mix Maida and half peanut

Folding of flour and mix

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Process of cookies manufacturing Addition of milk

Preparation of dough

Sheeting and molding

sprinkling

Baked at 350f for 20 minutes

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References • Oxford University Press, "Oxford Dictionaries Online: 'biscuit'“• Biscuit" (http://www.merriamwebster. com/dictionary/biscuit). Merriam

Webster. Retrieved 14 January 2010.• "Cookie" (http://www.merriamwebster. com/dictionary/cookie). Merriam

Webster. Retrieved 14 January 2010.• 10. ^ David, Elizabeth (17 Nov 1977). "Yeast Buns and Small Tea Cakes".

English Bread and Yeast Cookery.• Illustrated by Wendy Jones (1 ed.). Allen Lane. sec. "Soft Biscuits". ISBN

9780713910261.• "Biscuits & Cookies (http://www.foodtimeline.org/foodcookies.html).

Food Timeline. Retrieved 15 January 2010

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Thanks