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Biscuit And Cookies BY
Pintu Choudhary Master of Technology
( Food Science and Technology)Indian Institute of Crop Processing Technology
Ministry of Food Processing IndustriesGovernment of IndiaThanjavur - 613005
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Biscuit
• It is generally 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
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Status of bakery industry 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
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Status of bakery industry 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
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Types Of Biscuit DoughB
iscu
it
Hard
High water content, Low fat and low sugar
Tough & Extensible
Crackers e.g. Krack Jack, Monaco
soft
Less Water
High fat & high sugar
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Classification of Biscuits
By degree of enrichment and
processing
Hard dough biscuits
Semi hard dough
biscuits
Soft dough biscuits
By method of shaping
Embossed cutting
Rotary mounding
Rotary cutting
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Ingredient Of BiscuitMajor
Wheat flour
Sugar
Shortening
Water
Leavening agent
Minor
Milk powder
Liquid glucose
Emulsifier
Salt
Enzyme
Antioxidant
Colour
Invert sugar
Sodium meta bi-sulphide
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General Steps In Biscuit 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
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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
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Mixing Section
Note Batch size -168 kg (dry basis) Reprocessed biscuit added
- 5 kg /batch. Final dough pH- 6.5 Final dough temp 28-30 C
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Dough in batches
Dough hoppersheeter
Cutter
Metal detector
Dough conveyor
Rotary Molding
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Forcing roll
Die roll
Rubber roll
Transfer knife
Penning table
Oven conveyor
Molding
Scrap
Blower
Hopper
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• Oven used for 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 sectionBaking section
Colouring
section
Baking Section
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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.
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Cookies
• Cookies may be 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
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Types Of CookiesCookies
According to mixing Batter type
Drop /short cookies
Stiff batter cookies
Short bread cookies
Foam typeMeringue
Sponge cookies
According to basic machine used for production
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Types of cookies
According to basic machine used for production
Deposit cookies
Wire cut cookies
Bar type cookies
Cutting machine cookies
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Ingredient For Cookies Wheat floursugar
Shortening
Egg
Baking powder
Peanut
Milk
Essence
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Process Of Cookie Manufacturing 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
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Process of cookies manufacturing Addition of milk
Preparation of dough
Sheeting and molding
sprinkling
Baked at 350f for 20 minutes
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References • Oxford University Press, "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
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Thanks