BISCUIT MANUFACTURING PROCESS AND RAW MATERIAL USED

1. BISCUIT
MANUFACTURING IN
INDUSTRY-INGREDIENTS
& PROCESS
-BY
ANJALI MEHTA(B.TECH FOOD
TECHNOLOGY)

2. 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 META
BISULPHATE(SMBS)
 AMMONIUM BICARBONATE
 LECITHIN/ FINAMUL
 WATER
 MALT EXTRACT
 BLACK JACK
 TERT-BUTYL HYDRO QUINONE
(TBHQ)

3. ROLE OF THE RAW
MATERIAL USED
IN
MANUFACTURING

4. 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

5. SUGAR
clear
&less
moist
Imparts
sweetness
Provides
colour on
carameliza
tion
Incorporat
es minute
air cells in
the mixture

6. FAT
Low
acid
and
peroxid
e value
Reduces
toughne
ss of
dough
Contribu
tes to
product
flavour
Facilitat
es
aeration

7. SMP
Free from
lumps and
odourless
Provides
flavour
Enhances
nutritive
value
Aids
surface
colouring

8. WATER
Water
treated
by
reverse
osmosis
Medium
for heat
transfer
during
baking
Gluten
develop
ment
Medium
for various
reactions

9. SALT
Free from
moisture &
foreign
particles
Adds
taste
Strength
ening
effect
Free
flowing

10. PRESERVA
TIVES
Citric
acid
TBHQ
SMBS
Enhance
shelf life

11. Leavening
agents
Liberates
CO2 on
heating
Sodium
bicarbo-
nate
Puffing of
biscuits
Ammoni
um
bicarbo
nate

12. 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)

13. 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