Internship

1. INTERNSHIP AT BISCUIT FACTORY
BY- AFRIN BUDHWANI.
KSHITEE GODSE.

2. BISCUITS
 TheTerm “Biscuit” Comes FromThe Latin
Word ‘BIS’ ‘COCTUM’ OrThe Old French
‘BISCOLT’ Which Means “Twice Baked”.
 A Product Based On Cereals.

3.  Based On Enrichment:
 Crackers
 Cookies
 Sweet
 Semi-sweet

4. CharacteristicsofBisCuits
 APPERANCE
 TEXTURE
 TASTE

5. CLASSIFICATIONOFBISCUITS
 Based On Processing:
 Hard Dough Biscuits
 Short Dough Biscuits
 Fermented Dough Biscuits

6. TYPESOFBISCUITS
 Sweet Biscuits
 Sweet & Sour
 Salty Biscuits
 Sandwich Biscuits
 Wafer Biscuits
 Digestive Biscuits
 Jelly Biscuits
 Flavoured Biscuits
 Cookies

7. Analytical Tests Performed
Raw Material Test
 Biscuits  Moisture
 Total Ash Content
 Acid Insoluble Ash
 Fat Acidity
 pH

8. Raw Material Test
 Flour
 Invert Syrup
 Moisture
 Total Ash Content
 Gluten
 SedimentationValue
 Alcoholic Acidity
 BRIX
 Specific Gravity
 pH

9. Raw Material Test
 Fat Or Oil
 Condensed Milk
 AntioxidantTBHQ
 PeroxideValue
 Free Fatty Acid
 IodineValue
 pH
 Temperature

10. Raw Material Tests
 Sugar
 Flavour
 Cashew
 Retention
 Specific Gravity
 Sensory Evaluation
Fat Extraction
Moisture

11. DQI
Pack Quality Product Quality
 Pack Weight
 Tightness of pack
 Coding
 Pack Seal
 Broken
 Colour
 Dimensions
 Flavour
 Bite
 Appearance