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Biscuit and cookies
The document discusses biscuits and cookies, including their definitions, types, ingredients, and manufacturing processes. Some key points: - Biscuits are cereal-based products with less than 5% moisture that have a crisp crust and tender layers. - India's annual bakery production in 2004-2005 was 50 lakh tones worth Rs. 69 billion, with organized players having 45% market share. Major biscuit brands include Britannia, Parle, and Bakeman. - Biscuits can be classified by dough (hard, semi-hard, soft) and shaping method (embossing, rotary cutting). The manufacturing process involves ingredient preparation, mixing, molding, baking, cooling
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Biscuit and cookies
- 1. Biscuit And Cookies BY PintuChoudhary Master of Technology ( Food Science and Technology) Indian Institute of Crop Processing Technology Ministry of Food Processing Industries Government of India Thanjavur - 613005
- 2. Biscuit • It isgenerally recognized that these products are cereal based and baked to a moisture content of less than 5%. • Biscuits are delicate, crisp crust and peels apart in tender layers
- 3. Status of bakeryindustry in India • The annual production of bakery products was 50 lakh tones in 2004-05 with estimated value of Rs. 69 billion • The organized sector has a market share of 45 per cent and the balance 55 per cent is with the unorganized sector in the baked products. • The large organized sector players who are prominent in the high- and medium-price segments include Britannia, Modern Industries Ltd. Source: FSSAI report 2004-2005
- 4. Status of bakeryindustry in India • Local manufacturers with numerous local brands cater to populous segment and contribute considerably in the bread segment. • The major brands of biscuits are – Britannia, Parle, Bakeman, Priya Gold etc. • The per capita consumption of biscuits in our country is about 1.52 kg as compared to more than 12 kg in developed countries Source: FSSAI report 2004-2005
- 5. Types Of BiscuitDough Biscuit Hard High water content, Low fat and low sugar Tough & Extensible Crackers e.g. Krack Jack, Monaco soft Less Water High fat & high sugar
- 6. Classification of Biscuits Bydegree of enrichment and processing Hard dough biscuits Semi hard dough biscuits Soft dough biscuits By method of shaping Embossed cutting Rotary mounding Rotary cutting
- 7. Ingredient Of Biscuit Major Wheatflour Sugar Shortening Water Leavening agent Minor Milk powder Liquid glucose Emulsifier Salt Enzyme Antioxidant Colour Invert sugar Sodium meta bi-sulphide
- 8. General Steps InBiscuit Manufacturing Step 1 • Preparation of ingredients Step 2 • Mixing of ingredients Step3 • Rotary molding Step 4 • Baking & cooling Step 5 • Packaging Step 6 • Storage & distribution
- 9. Preparation Of Ingredient •Maida sifting - it passes through 30 Mesh gyro screens to remove foreign particle. • Sugar grinding - after grinding the sugar, it is passed through sieve size of about 0.7 mm. • Flavour mix preparation • Reprocessed biscuit • SMP Sifting - The SMP is shifted through 20 meshes to separate any foreign matters from the particle. • Invert sugar syrup preparation
- 10. Mixing Section Note Batchsize -168 kg (dry basis) Reprocessed biscuit added - 5 kg /batch. Final dough pH- 6.5 Final dough temp 28-30 C
- 11. Dough in batches Doughhopper sheeter Cutter Metal detector Dough conveyor Rotary Molding
- 12. Forcing roll Die roll Rubberroll Transfer knife Penning table Oven conveyor M o l d i n g Scrap Blower Hopper
- 13. • Oven usedfor baking is divided into various zones according to temp employed. • Number of zones required upon rpm used. • There are 3 major sections: (230-280˚C)(180-200 ˚C) Puffing section Baking section Colouring section Baking Section
- 14. Cooling Of Biscuit •Source of heat used in oven is propane • Propane is injected along with air under high pressure . • RTD (Relative temperature display) temperature measuring device. • After baking : - M/C of biscuits 1.8% - Temp of biscuits 90-100 ˚C. • Cooling of biscuits to 45 ˚C.
- 15. Cookies • Cookies maybe defined as small cakes made from dough that is sufficiently viscous to permit the dough pieces to be baked on flat surface. • Cookies are often referred to as small cakes. • In our country these are commonly known as biscuits
- 16. Types Of CookiesCookies Accordingto mixing Batter type Drop /short cookies Stiff batter cookies Short bread cookies Foam type Meringue Sponge cookies According to basic machine used for production
- 17. Types of cookies Accordingto basic machine used for production Deposit cookies Wire cut cookies Bar type cookies Cutting machine cookies
- 18. Ingredient For Cookies Wheatflour sugar Shortening Egg Baking powder Peanut Milk Essence
- 19. Process Of CookieManufacturing Sieving of Maida and baking powder Creaming of fat and sugar Beating of egg and vanilla Mix Maida and half peanut Folding of flour and mix
- 20. Process of cookiesmanufacturing Addition of milk Preparation of dough Sheeting and molding sprinkling Baked at 350f for 20 minutes
- 21. References • Oxford UniversityPress, "Oxford Dictionaries Online: 'biscuit'“ • Biscuit" (http://www.merriamwebster. com/dictionary/biscuit). Merriam Webster. Retrieved 14 January 2010. • "Cookie" (http://www.merriamwebster. com/dictionary/cookie). Merriam Webster. Retrieved 14 January 2010. • 10. ^ David, Elizabeth (17 Nov 1977). "Yeast Buns and Small Tea Cakes". English Bread and Yeast Cookery. • Illustrated by Wendy Jones (1 ed.). Allen Lane. sec. "Soft Biscuits". ISBN 9780713910261. • "Biscuits & Cookies (http://www.foodtimeline.org/foodcookies.html). Food Timeline. Retrieved 15 January 2010