biscuit process
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8/2/2019 Biscuit Process
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Biscuit manufacturing consists of following process
MIXING: This is a process where all ingredients are put together in right proportion for
dough formation.These ingredient are then fed into Mixers where mixing is done and
dough is prepared for molding .Major ingredients are flour , fat ,sugar and others as per the
product one would like to have.Dough temperatures play important role in biscuitmanufacturing .Next important factor is mixing time . Mixing time depends upon flour
characteristics.Normally mixing time is between 10- 15 min and is performed in two or
thres stages with different mixing speed .
MOULDING: In this section we laminate the dough into sheet which then passes down to
gauge rollers and sheet thickness is achieved for cutting . Here we have a cutter or a
moulder as per the variety where one gets the shape and sizes of biscuits .Moulder /cutter
speed again depends on different variety of biscuit.Moulders are used for short dough typeof biscuit and cutters are used for sheet variety or hard dough .
BAKING: This is the area where we pass these moulded wet biscuit into baking oven .The
biscuits are baked on desired temperature s.Various type of heating are available now days
as per the convenience and cost .Different type ovens are available like direct fired ,indirect fired and hybrid ovens .Heating of biscuit is done by conduction , convection and
radiation inside the oven .Dampers are provided to control moisture inside the ovenssection . Different heating profiles are maintain for different varities of biscuit . Normally
ovens are classified as 4 zone , 5 zone or 6zone ovens where length varies from 40 mtr to
80 mtrs . Biscuits are carried on wire mesh band in oven . Baking time are different
COOLING: These baked biscuits are then passed on to cooling conveyors for natural
cooling prior to packing .The temperatures are brought down to room temperatures .The
length of conveyor is sometimes 300 - 400 ft . Cooling conveors can be of two deck or 3deck type as per space availability . Natural cooling is prefered over forced cooling as it
maintains the texture quality of biscuit .
PACKING: These biscuit are then stacked and fed into packing machine for packing.
Different packing material are available for packing of these biscuit in different packs .slug
packs , pouch pack or family packs etc. These packs are then put into secondary packaging
like cartons to be transported to retailers.Packing material used for biscuit packaging areBOPP ,Laminates ( pearlised or metallised ) ,Pouches .
Types of biscuit
Various types of biscuit are available in market eg Plain glucose , Cracker , Digestive , Cream
Sanwich ,Wafer , Enrobed and biscuits with Filling
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