BISCUIT MANUFACTURING IN INDUSTRY-INGREDIENTS & PROCESS

-BY ANJALI MEHTA(B.TECH FOOD TECHNOLOGY)

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)

ROLE OF THE RAW MATERIAL USED IN MANUFACTURING

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

SUGAR

clear &less moist

Imparts sweetness

Provides colour on carameliz

ation

Incorporates

minute air cells in the

mixture

FAT

Low acid and

peroxide

value

Reduces

toughness of dough

Contributes to produc

t flavour

Facilitates

aeration

SMP

Free from lumps and

odourless

Provide

s flavour

Enhances

nutritive value

Aids surface

colouring

WATER

Water treated

by reverse osmosi

s

Medium for heat

transfer

during baking

Gluten development

Medium for

various reactions

SALT

Free from moisture &

foreign particles

Adds taste

Strengthening effect

Free flowing

PRESERVATIVES

Citric acid

TBHQ

SMBS

Enhance shelf

life

Leavening agents

Liberates CO2 on heating

Sodium bicarbo-nate

Puffing of

biscuits

Ammonium

bicarbonate

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)

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