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Biscuits
- 1. Biscuits (Glucose): Industrial Manufacturingprocess Prasad Jitkar Sachin Minke Rama Gabale Dinesh Shinde
- 2. INTRODUCTION •Biscuit is aterm used for a variety of baked, commonly flour- based food products. •Biscuit (Europe) = cookie or cracker (North America) •In the Commonwealth Nations, "cookie" typically refers to only chocolate chip cookie. •In the United States and some parts of English Canada, a "biscuit" is a quick bread, usually unsweetened.
- 3. Types of biscuitspresent in the market • Glucose (44 per cent) • Marie (13 per cent) • Cream (10 per cent) • Crackers (13 per cent) • Milk (12 per cent) • Others (8 per cent)
- 5. • Biscuit productionby the organised segment is estimated to be 1.30 million tonne. • The industry is dominated by Britannia and Parle, which account for 70 per cent of the industry’s volumes. • India biscuit market stood at $3.9 billion in 2016 and growing at the rate of 11.27 percent annually and expected to reach $7.25 billion by 2022. • Currently this industry valued at Rs 145 billion. Biscuit market in India
- 6. INDIAN MARKET LEADERS KeyPlayers Britannia Parle ITC Others BRITANNIA (27 %) PARLE (34 %) ITC (8 %)
- 7. INGREDIENTS SALT WATER FAT& OILS SUGAR and GLUCOSE MILK&MILKPRODUCTS FLAVOUR COLOUR EMULSIFIER LEAVENING AGENT
- 8. REFINED WHEAT FLOUR PrimaryRaw Raw Materials Softand medium hard wheat flour Free flowing,dry totouch Free from visiblebran particles, creamy in color
- 9. SUGAR Clear & less moist Imparts sweetness Provides colouron carameliza tion Incorporat es minute air cells in themixture
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- 16. Material receiving Brief Manufacturingprocess Premixing Creaming Mixing Moulding Baking Cooling Stacking Packing
- 17. Flavour development inbiscuit • Maillard reaction: When protein (Gluten) and sugar(carbohydrates) in the biscuit are heated it becomes brown, and that interaction produces flavour. It is called Maillard reaction and this is the back bone of the baking/cooking/roasting/ almost all the cooking/baking. • Caramelization or caramel flavour: Sometimes Caramelization causes browning the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are both promoted by heating, but the Maillard reaction involves amino acids, as discussed above, whereas caramelization is simply the pyrolysis of certain sugars. • Fats, oils, milk and milk products are also responsible for imparting flavour in biscuits.
- 18. • Role: Tasteenhancer Masking any undesirable odour from theproduct It increases palatability and make product acceptable Provide identity Reduces raw material cost Make biscuits of consistent quality • Selection: The flavour should be stable and non reactive with the other ingredients Many flavours are heat susceptible and protection of flavours needs consideration of baking process. Role and selection of flavour
- 19. External flavors • Cheese/Herbs •Salt/Pepper/Chives • Chocolate • Citrus flavour • Peanut Butter/or other nuts • Honey/jam/cinnamon and sugar • Mango • Vanilla • Strawberry