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BISCUIT PROCESS FLOW
mixing,forming,baking,cooling,packing.


mixing
This is a process where all ingredients are  put together  in right proportion for
dough formation. These ingredient are then fed into Mixers where mixing is done
and dough is prepared for molding .Major ingredients are flour , fat ,sugar and
others as per the product One would like to have..

Mixing can be done in  One stage ,two stage or three stage s.

One stage or all in One   is type of mixing where all ingredients and water are
added once .Mixing is allowed till  satisfactory dough is prepared .Normally this
type of mixing is used for hard Dough.

Two - Stage mixing :
Creaming : All ingredients are added with water and mixed 4-5 minutes except for
flour .
2nd stage :Flour  with chemicals are then mix with the creaming product to form a
consistent dough .

Three stage mixing :
Stage One : fat , sugar  with  other ingredient like milk, chocolate, malt , honey etc
are mixed and cream is preparedwith portion of water  .

Stage two: Salt , chemical and flavours with colors are mixed with water.

Stage three : Flour  with water is then added to the prepared cream and mixed till
satisfactory dough is prepared .

Mixing process  have following characteristics which  have be monitored for better
result .
method.
Mixing time : Normally any mixing could be achieved  within 15-25 minutes .
Much depends on mixing  speed of mixer , flour characteristic's or temperatures
required for dough.

Dough Temperatures : Very important factor  the temperature ranges between
35 deg c - 42 deg c  as per biscuit variety .

Dough consistency: This is  done manually
by checking dough and stretching the
dough it should not break neither should it be so elastic . These methods are
mastered by bakers
by trial and error method.

For cracker variety  dough are had additional ingredient yeast and dough are kept
for 10- 24 hrs .

Different  types of   Dough  Mixer

























Mixing chart











PAGE 2 :FORMING OR MOULDING /CUTTING

PAGE3:BAKING &COOLING

PAGE4:PACKING

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MATRIX
Sno
batch no
Variety
Mixing time
Dough temp
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