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This document presents information about the development of a Sattu Soya biscuit. It discusses the nutritional benefits of ingredients like sattu, soya, and sesame seeds. Various attempts were made to standardize the biscuit recipe before finalizing ratios of sattu, soya chunk flour, and refined flour. Sensory evaluation of the biscuits showed they were well accepted. Packaging material and a nutrition label were developed. Budgeting was done to make the product cost effective. The biscuits were found to have a good shelf life and provide nutrients in a cost effective way.
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Cookies are easy to prepare and store well, making them popular for the food service industry. Key factors that make a good cookie are flavor from high quality ingredients measured exactly, texture which depends on fat and moisture content, and appearance from uniform shaping and correct baking temperature. There are two mixing methods - one stage simply combines all ingredients while creaming mixes butter and sugar first. Cookies are formed by dropping, rolling, pressing, spreading in sheets, forming dough logs then slicing, or portioning dough into bars.
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Cookies are easy to prepare and store well, making them popular for the food service industry. Key factors that make a good cookie are flavor from high quality ingredients measured exactly, texture which depends on fat and moisture content, and appearance from uniform shaping and correct baking temperature. There are two mixing methods - one stage simply combines all ingredients while creaming mixes butter and sugar first. Cookies are formed by dropping, rolling, pressing, spreading in sheets, forming dough logs then slicing, or portioning dough into bars.
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Biscuits and cookies originate from different words meaning "twice baked" and "small cake" respectively. There are many varieties of cookies defined by their method of formation including dropping, rolling, pressing, and molding dough. Cookie mixing methods like creaming incorporate air for texture while rolled cookies are labor intensive. Precautions must be taken like quick mixing and releasing dough from pans to prevent sticking. Characteristics like crispness depend on factors like moisture, sugar, fat, and baking time.
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This document discusses four main types of flour used in baking: all-purpose flour, bread flour, whole-wheat flour, and gluten-free flours. All-purpose flour can be used for most baking and comes bleached or unbleached. Bread flour has 12-14% protein content and is best for yeast breads requiring a strong gluten network. Whole-wheat flour is more nutritious but produces denser baked goods due to its bran and germ content. Gluten-free flours are made from grains, nuts, and starches to accommodate those needing gluten-free options.
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This document discusses baking tools, utensils, and methods. It identifies various tools used in baking like mixing bowls, rolling pins, pastry cutters, baking sheets, and measuring cups. It explains the uses of tools like spiral whisks for beating and electric mixers for creaming ingredients. Baking methods like sifting, creaming, folding, beating, kneading, and whipping are also defined. The creaming method for making cake is outlined as creaming fat and sugar, adding eggs, and folding in flour. Proper use of tools and following baking methods are emphasized for good results.
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Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
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Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
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This document discusses the preparation and role of ice cream in daily life. It outlines the key ingredients used to make ice cream such as milk, skimmed milk powder, sugar, butter, stabilizers and emulsifiers. The document provides a flow diagram of the ice cream making process which involves receiving milk, standardization, pre-heating, addition of ingredients, pasteurization, homogenization, chilling, aging, freezing, packing and hardening. It also discusses FSSAI standards for ice cream and lists advantages of ice cream such as providing calcium, strengthening bones and providing nutrition.
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INTRODUCTION, INGREDIENTS, MANUFACTURING PROCESS OF BAKERY IMPROVER, CURRENT MARKET PRODUCTS, CONSUMER BASE, ETC.
BAKERY AND CONFECTIONERY TECHNOLOGY notes
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
TBI Broucher.PDF
The Best India is a manufacturer and supplier of maize products based in Sangli, Maharashtra, India. It offers Indian yellow maize, corn suji/grits, broken maize, corn flakes, and corn flour. The company has over 17 years of experience processing maize products under stringent quality control standards to ensure high quality. Its products are used for human consumption, animal and cattle feeding, snacks, beverages, and more.
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Britania Biscuit - A details presentation on various products & its marketing...
This presentation deals with the marketing front of various Britannia biscuits and is marketability in current indian market. apart from that this presentation also tries to derive customer value proposition by the means of segmentation targeting and positioning. various elements of marketing apart from STP has been used such as USP tag line, competition, pricing comparison in contrast to its competitors and evaluation of the same. other than that primitive marketing strategy of Britannia and advertising along with the 5 M's of advertising in context to Britannia is also explained here.
DISCLAIMER- certain data in this slide has been taken from other materials like dox and slides.
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Biodegradable, Making Seaweed Bio-Plastic IDM12
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Done by Professionals group at Omar bin AbdulAziz Secondary Independent School for boys, Under supervision from AL-BairaqBiodegradable Materials, Slimming belt
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Biodegradable, Eco-Friendly Cans IDM12
Done by Genius group at Omar bin AbdulAziz Secondary Independent School for boys, Under supervision from AL-Bairaq
Biodegradable, Bio-Plastic Banana Peels IDM12
Done by Inventors group at Omar bin AbdulAziz Secondary Independent School for boys, Under supervision from AL-Bairaq
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Biodegradable Materials, Compost maker machine IDM10
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Britania Biscuit - A details presentation on various products & its marketing...
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Shelf life study
- 1. Presented by – Ms. Nilam Ghadge And Anuradha Shekhar Dr. B. M. N. College Of Home Science, 338, R.A. Kidwai Road, Matunga, Mumbai - 400 019
- 2. Word biscuit means “twice cooked” Hard or crisp dry baked flour based food products Easy to store, carry and useful in long journeys Sattu Soya Biscuit contains Sattu (Roasted chana flour), Soya chunk flour, Amchoor, Gingelly seeds and Jaggery
- 3. Higher protein diets are associated with higher HDL cholesterol and lower BMI and waist circumference in U.S. adults (Stefan M Pasiakos, 2015) Partly replacing meat protein with soya protein alters insulin resistance and blood lipids in post menopausal women with abdominal obesity (Monique Nielen, 2014) Dietary sesame seeds and sesame lignans increase not only vitamin E but also vitamin K concentration in a rat tissue (F. Hanzawa, 2013)
- 4. To develop a new nutritious product To see standardization of product To access the shelf life study of product by doing sensory evaluation To understand the packaging material To develop Nutrition Label To learn about Budgeting Aspects
- 5. • Non - crisp covering, undercooked FE-PACK • Sogginess, overcooked FESTA • Well accepted SATTU-SOYA BISCUITES
- 6. Roasted Chana Flour Powder (SATTU) Refined flour Nutrella Soya Chunk Flour Jaggery Amchoor powder Baking soda Gingelly Seeds Edible oil
- 7. 1st Attempt- High Sattu content than refined & soya chunk flour 2nd Attempt- Refined flour content lower than Sattu & soya chunk flour Final Product- Sattu, soya chunk flour, & refined flour in same ratio
- 8. FINAL STANDARDIZE RECIPE Ingredients Amounts(gm) Sattu 10 Refined flour 10 Soya chunk flour 10 Jaggery 15 Amchoor powder 2.5 Gingelly seeds 2.5 Baking powder 2 pinch Edible Oil 2.5ml
- 9. Grind the roasted chana as well as soya chunk flour separately into a fine powder Take jaggery in a bowl & mash it properly Add the three flours in to the jaggery and mix it well Add amchoor powder, baking soda &oil Mix it again, add sufficient water and knead it into a soft dough Keep the dough in a moist muslin cloth for 15 minutes Make small balls out of the dough and roll into a thin sheet With the help of a cookie cutter give shapes to the biscuit Place the given biscuits onto a greased baking tray Keep it for baking in an oven at 100`C for 30 minutes Take the tray out and let it cool for 5 minutes
- 11. SCORE CARD Name: Date: Time: INSTRUCTIONS: Taste the product and evaluate it out of 5 for the given characteristics Rinse your mouth before with water before tasting. 5 4 3 2 1 Very Good Good Average Fair Unsatisfactory Characteristics 1 2 3 4 5 Taste Flavor Appearance Texture Overall impact
- 12. 0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 Taste Flavour Appearance Texture Overall Impact Chart Title
- 13. 3.2 3.4 3.6 3.8 4 4.2 4.4 Taste Flavour Appearance Texture Overall Impact Day 1 Day 4
- 14. INGREDIENT NAME TOTAL AMOUNT (GMS) COST SATTU 200 80 Refined flour 200 16 Soya Chunk Flour 200 40 Jaggery 300 18 Amchoor powder 50 34 Gingelly Seeds 50 12 Baking Powder 5 2 Edible oil 15 3 Label Print outs 6 30 Bioxially oriented poly propelene 50 30 Labour - 60 Electricity - 60 Total 325 Budgeting was carried out as per 30 packets. Each packet contain 30 gms of product
- 15. Biaxially Oriented Poly propylene (BOPP) BOPP(GAZE- 50) Easy to coat, print and laminate Opaque, tough & flexible Good resistance of sunlight, air and relative humidity
- 16. Nutrition facts labels tell you about the nutrition of a particular product Includes serving size, calories per serving and amount of various nutrients contained in the product Manufacturing Date, Expiry Date, Net Weight and Price in Nutrition Label
- 17. Sattu Soya biscuits had very good consumer acceptability Cost effective Good shelf life Good amount of Nutrients Further can be modified for diabetic patient by adding artificial sweetners instead of Jaggery
- 18. Thank you