Standards and Regulations for Bakery and Confectionery l

7/23/2019 Standards and Regulations for Bakery and Confectionery l

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Standards and regulations

for bakery and confectionery


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Introduction

Bakery products production - 31 lakh MTs (India)

Turn over per annum Rs.7 !rores

Tiny " small scale #akery units - 7$ %uality o& products assumes 'reat importance &rom the marketin'

an'le. %uality aareness " &ood sa&ety are no #ecomin' the hallmarks o&

consumer movement.

roper maintenance o& hy'iene " sanitation need in the productionunit.

ersonnel hy'iene " *M are the prime re+uisites &or achievin'products o& 'ood +uality.


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,election o& ra materials

rocessin' acka'in'

,tora'e

istri#ution and

ocumentation inished products

inally sellin' throu'h retail outlets.

Quality of any product has to inbuilt right from


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Standards for bakery ingredient

Characteristics Refined wheat flour ISI

IS.100910!9

"heat flour ISI

IS. 919# 19!9

Moisture (/) 13. 13.

Total ash /

(on dry ei'ht #asis)

.7 .7

0cid insolu#le ash (/) . .

*luten (on dry ei'ht #asis) 7. 7.2

0sh solu#le in alcohol (/) .1

(2/ alcohol)

.1

(/ alcohol)

4ric acid (ml'51') 1 1

1$ %lour


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PFA Specication for Maida

Moisture - 16. per cent

Total ash - 1. per (on dry ei'ht cent. #asis)

0sh insolu#le - .1 per cent

*luten - 7. per cent (on dry ei'ht #asis)

0lcoholic acidity - .1 per cent

orei'n materials - pieces5k'.

&gents used for flour treatment '

Ben8oyl pero9ide - 6 p.p.m.otassium #romate - p.p.m

0scor#ic acid - p.p.m.


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Flour - BIS standards for bread,cake & biscuitsCharacteristics (read Cake (iscuit

Moisture (/) 13. 13. 13.

Total ash /


. . .

0cid insolu#le ash (/) - 1. -

*luten /


2. 7.2 7.

rotein (/) 11. 2. 2.

0cid solu#le in alcohol (/) .1 .1 .1

:ater a#sorption capacity . - .

Maltose (/) .3 - -

,edimentation capacity -

*ranular si8e desired desired desired

0&aloto9ine (mc'5k') 3 3 3

4ric acid 1. 1. 1.


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Characteristics Compressed yeast ISI

IS.1)*019!*

+ry yeast ISI

IS.1)*019!*

Moisture (/) 7 ;

:ater solu#le solids (/) desired level desired level

ermentation capacity (min) 2 3

Bacterial count (millions5') 1. ;.

lour risin' capacity desired level desired level

*$ ,east


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Characteristics ISI IS.11-9191

!ar#ondio9ide (/) 1.

0rsenic (ml'5'') 1.1

Metals (ml'5'') 1.

)$ (aking powder


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Characteristics Common saltIS.*-# 19!0

/able saltIS.*-# 19!0

ilk saltIS.*-# 19!0

:ater insolu#le solids (/) 1. . .3

!hloride (/) 2. 27. 22.

0cids insolu#le solids (/) - 1. -

:ater solu#le calcium (/) - .1 .1

:ater solu#le ma'nesium (/) - .1 .1

,ulphite (/) - . .3

0lkalinity (/) - . .1

0luminium (ppm) - . .

0rsenic (ppm) - 1. 1.

!opper (ppm) - - .

#$ Salt


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Characteristics &.0!01 %&. 2#

Total ash (/) .7

:ater (/) 1.

,ucrose (/) 2.

-$ Sugar 3cane sugar4beet sugar$


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Characteristics ISI IS. !) 19!#

,olu#ility (/) ;

0sh (/) .3

p< 6.; = .

,ulphurdio9ide (ppm) 6

0rsenic (ppm) 1.

!opper (ppm) .

0luminium (ppm) .

2$ 5i6uid glucose


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Characteristics ISI IS. 20)1 19!1

urity (/) 2;

Moisture (/) .

:ater insolu#le solids (/) .3

0rsenic (ml'5'') 3.

0luminium (ml'5'') 1.

!alcium (ml'5'') .

!$ Calcium propionate


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Characteristics ISI IS. 922 19!-Moisture (/) 3.

at (/) .

>auric acid .3

$ +ry coconut


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Characteristics ISI IS. 20)1 19!1

Moisture (/) 1.

0sh (/) .3

0cid insolu#le ash (/) .1

,tarch (/) 2;.

rotein (/) .

p< 6. = 7.

0cid (?a@


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Characteristics %& 19-#

3fat rich milk powder$

ISI IS.112-192!

3milk powder$

Moisture (/) 6. .

Milk solid (/) 2. 2.

,oli#ility (/) ;. (R)

2;. (,)

;. (R)

2;. (,)

0sh (/) 7.3 2.3

at (/) . 1.

>actic acid (/) 1. 1.

Bacteria (nos.5') $ $

!oli&orm (nos.5') 2. 2.

10$ ilk powder


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Characteristics ISI IS.112#190

Moisture (/) 7.

!ocoa #utter (/) 1 -

0sh (/) 16.

0cid insolu#le ash (/) .

0lkalinity o& ash (/) .

i#re (/) 7.

11$ Cocoa powder


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PFA Specications for Biscuits(iscuits made from

A Maida

A anaspati5 re&ined edi#le oil5 'heeta#le #utter5 #utter5 mar'arine

A ermitted anito9idants$ preservatives "

colours$ &lavourin'

A Cmulsi&yin' " sta#ili8in' a'ents

A >eavenin' a'ents - #akin' poder$

A ammonium #icar#onate$ ammonium

car#onate

A Milk poder

A ,alt$ !heese citric acid$ !ocoa

A !o&&ee e9tract$ ?uts$ C''

A

Cdi#le desiccated coconutA ruit " &ruit productsA 0mylases and other en8ymesA lavour improvers and &i9ersA

0cidity o& e9tracted &at - 1. per cent

(as oleic acid)


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PFA Specication of Bread

(read prepared from a mi7ture of

:heattatta$ maida$ ater$ salt yeast or other &ermentative medium. It may also contain one or more o& the &olloin' in'redients$ namelyE

A !ondensed milk

A Milk poder (hole o& skimmed)

A :hey curd

A *lutenA ,u'ar5 Fa''ery5 khandsari honey5 li+uid 'lucose

A Cdi#le starches - 'roundnut &lour$ soya &lour

A rotein concentrates and isolates

A anaspti5 mar'arine5 re&ined oil5 #utter5 'hee

A >ecithin$ 'lycerin$ 'lyucerylinohosteareate$ al#uminA >ime ater$ lysine$ sor#itol$ vimtains$ ammonium chloirde

A 0scor#ic acid$ 'uar 'um$ spices " condiments 5 their e9tract

A ruit " &ruit products.


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Impro8ers in the 6uantities gi8en against each on the flour mass

basis.

0mmonium persulphate - . per cent

!alcium phosphate - . per cent!alcium !ar#onate - . per cent

otassium Bromate - . per cent

oasstium iodate - . per cent

0mmonium chloride - . per cent

,odium stearoy 1- lactylate - . per cent

!alcium stearoyl = lactylate - . per cent>-!ystem mono hydrochloride - .2 per cent

!alcium5 ,odium orpionate - . per cent 5 . per cent

,or#ic acid5 sodium - .1 per centotassium5 !alcium salts5 - . per cent

0cetic acid5 >actic acid

ine'ar - . per cent

0cid calcium phospFate - 1. per cent

ould inhibitors the 6uantities gi8en against each on the flour

mass basis.


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ISI standards for Confectionery

rotein rich so&t candy - I,-22-1272

!hocolate - I,-113-1271

!hocolate coatin'- I,-1126-12;

!ocoa poder - I,-7-12;

" li+uid chocolate

!ocoa " chocolate - I,-1173-12;

con&ectionery products

o8en'es - I,-1;-127

>ollypops " #u##le 'um - I,-767-12;1


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5ayut for (akery


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Space Re6uirement

Cstimated volume o& production

3 #read (6 ') G cakes$ pastries " cookies etc.$ 5day

Re+uired space

11.33 !um (6 !u &t)5 employee need

Total area

111. ,+m (1 ,+ &t)


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Bakery unit may #e sin'le 'round &loor or multi &loored type.

Multi &loor type

!heaper to #uild$ should #e construct stron'ly. ,upervision very di&&icult.


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,u&&icient distance must #e kept #eteen each process e+uipments

and machineries.

The #akin' oven should pre&era#ly located in one corner o& the plant.0rea near the oven should ell ventilated.

The ater supply should also #e located in a corner. The &re+uent

ater supply connection 'iven throu'hout the production area.

,tore room could #e locked ithout any inter&erence in normal

production ork.

There should #e enou'h li'htin'$ ventilation$ temperature " humidity

control systems etc.

The door should #e #i' enou'h.

or the #ene&it o& orkers$ &irst aid accommodation$ ashin' "sanitary &acilities$ should #e provided

ire &i'htin' &acilities is essential.


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Selection of equipents andac!ineries ependin' upon the production volume$ si8e " pro&ita#ility.

?ecessary to consider the ultimate production 'oal &rom the sells point

o& vie.

It is a 'eneral tendency to select sturdy$ lon' lastin'$ maintenance &ree

machines hich have minimum poer re+uirement. @nly essential e+uipments should #e installed in the #e'innin'.

I& it is desira#le to produce cakes$ pastries$ cookies etc. a vertical mi9er

o& suita#le si8e can #e added.

,erious thou'ht should #e 'iven to oven selection.

?um#er o& other e+uipments hich could #e added as " hennecessity arises.


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Be&ore purchase the machineries should search the #etter

manu&actures.

It is advisa#le to make arran'ements &or orkin' capital &or a period

o& 3 months.

:lectricity

>ocal electricity #oard is contacted &or the appro9imate cost o& irin'$ca#le layin' char'es " deposits to #e paid to the #oard.

The cost o& poer consumption varies &rom place to place that should

also #e ascertained &rom the electricity #oard.

ependin' on the installed e+uipments$ a #akery may re+uire 1-

H connected load$ considerin' &uture e9pansion.


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"ay out for sall scalebakery unit1. ,tore room

. ,licin' " raperrin' room3. Bath room

6. :ash #asin

. !ake mi9ture

. !ookies dou'h mi9ture

7. Bread mi9ture;. Tap ater

2. ermentation room

1. roo&in' ca#inet

11. Bread in #o9

1. @ven13. epannin' ta#le

16. !oolin' rack

1. :orkin' ta#le


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1

*

5ay out for small scale bakery unit

)

#-

2 ! 9

10

11

1*1)

1#

1-

1-


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Standards and Regulations for Bakery and Confectionery l

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Transcript of Standards and Regulations for Bakery and Confectionery l