Biscuit manufacturing process

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Biscuit Manufacturing Process

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

RAW MATERIAL USED FOR THE MANUFACTURE OF BISCUIT INGREDIENTSREFINED WHEAT FLOURSUGARHYDROGENATED VEGETABLE OIL(HVO)SALTINVERT SUGARSKIMMED MILK POWDER(SMP)SODIUM BICARBONATESODIUM META BISULPHATE(SMBS)AMMONIUM BICARBONATELECITHIN/ FINAMULWATERMALT EXTRACTBLACK JACKTERT-BUTYL HYDRO QUINONE (TBHQ)

ROLE OF THE RAW MATERIAL USED IN MANUFACTURING

10

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