standards and regulations for bakery and confectionery l
TRANSCRIPT
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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 /
(on dry ei'ht #asis)
. . .
0cid insolu#le ash (/) - 1. -
*luten /
(on dry ei'ht #asis)
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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