Defects commonly found in biscuits and biscuit packs

1. COMMON DEFECTS OF
BISCUITS AND BISCUIT PACKS
MADE BY-
ANJALI MEHTA
(FOOD TECHNOLOGIST)
Pursuing PGDM

2. PHYSICAL
TEST
PACK
QUALITY
BISCUIT
QUALITY

3. PACK DEFECTS
Off registration
Loose
packaging
Pin holes/cuts
Met layer
Sealing
defects

4. OFF REGISTRATION
COLOURS OVERLAP
ON A SINGLE IMAGE
IT SPOILS THE VISUAL
APPEAL OF THE PACK

5. SEALING DEFECT
END SEAL OF THE PACK
IS NOT PROPERLY DONE
THE SEAL MAY BE LOOSE
WHICH EXPOSE THE
BISCUIT TO EXTERNAL
ENVIRONMENT

6. WRINKLED BOTTOM SEAL
BOTTOM SEAL OF
THE PACK IS
WRINKLED AND
CRIPPLED

7. MET LAYER
THE VISIBLE SILVER
LINE AT THE BOTTOM
SEAL IS KNOWN AS
MET LAYER DEFECT.
IT IS NOT DESIRABLE
ON A PACK

8. LOOSE PACKAGING
PACKET SIZE IS MORE
THAN THE BISCUITS IN
IT
IT LEADS TO SLIDING
OF BISCUITS.SO,
BRAEKAGE OF
BISCUITS INCREASES

9. CUTS AND WRINKLED END SEAL
END SEAL IS
WRINKLED AND
CRUMBLED
CUTS ARE FOUND ON
END SEAL LAEDING TO
SPOILAGE OF THE
BISCUITS

10. BISCUIT DEFECTS
Cream oozing
Reverse shell
Spreading
Shrinkage
Blisters
Breakage
Hard bite

11. SPREADING OF BISCUIT
THE DISTORTION IN
THE SHAPE OF
BISCUITS, THAT IS,
INCRESAE IN BREADTH
OR HEIGHT OF BISCUIT
THAN THE STANDARD

12. CREAM OOZING AND REVERSE SHELL
CREAM OOZING-CRAEM
COMES OUT OF THE
SANDWICHED BISCUITS
REVERSE SHELL- IN CREAM
SANWHICH BISCUITS WHEN
ONE OF THE BISCUITS IS
SANDWHICHED IN THE
REVERSE MANNER

13. BREAKAGE
BREAKING OF THE
BSICUIT TO PHYSICAL
ABRASION OR
PRESSURE

14. BLISTERS
DARK PATCHES AT
THE CENTRE OF THE
BISCUIT DUE TO
OVERCOOKING IN THE
OVEN

15. THANK YOU