INTERNSHIP AT BISCUIT FACTORY

BY- AFRIN BUDHWANI. KSHITEE GODSE.

BISCUITS

The Term “Biscuit” Comes From The Latin Word ‘BIS’ ‘COCTUM’ Or The Old French ‘BISCOLT’ Which Means “Twice Baked”.

A Product Based On Cereals.

Based On Enrichment:

Crackers

Cookies

Sweet

Semi-sweet

Characteristics of BisCuits

APPERANCE

TEXTURE

TASTE

CLASSIFICATION OF BISCUITS

Based On Processing:

Hard Dough Biscuits

Short Dough Biscuits

Fermented Dough Biscuits

TYPES OF BISCUITSSweet Biscuits

Sweet & Sour

Salty Biscuits

Sandwich Biscuits

Wafer Biscuits

Digestive Biscuits

Jelly Biscuits

Flavoured Biscuits

Cookies

Analytical Tests Performed

Raw Material Test

Biscuits Moisture

Total Ash Content

Acid Insoluble Ash

Fat Acidity

pH

Raw Material Test

Flour

Invert Syrup

Moisture

Total Ash Content

Gluten

Sedimentation Value

Alcoholic Acidity

BRIX

Specific Gravity

pH

Raw Material Test

Fat Or Oil

Condensed Milk

Antioxidant TBHQ

Peroxide Value

Free Fatty Acid

Iodine Value

pH

Temperature

Raw Material Tests

Sugar

Flavour

Cashew

Retention

Specific Gravity

Sensory Evaluation

Fat Extraction

Moisture

DQI

Pack Quality Product Quality

Pack Weight

Tightness of pack

Coding

Pack Seal

Broken

Colour

Dimensions

Flavour

Bite

Appearance