Biscuit Manufacturing

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mixing,forming,baking,cooling,packing.
Mixing
Biscuit manufacturing consists of four major process mixing,forming,baking and
packing.Mixing 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 prepared with 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 .Temperatures are maintained by refrigerant
equipments like chillers , direct expansion type chillers .In winter dough temperatures
are maintained by heating equipments

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

Different types of   Dough Mixer
Flour   handling   system
Fat handling system
Liquid handling    system
Biscuit grinding
Sugar grinding

Mixing chart

ROLE OF INGREDIENTS

DOWNLOAD BISCUIT MANUFACTURING PROCESS MATRIX

TYPES OF BISCUIT

NEW PRODUCT DEVELOPMENT

BISCUIT PLANT LAYOUT

Sno	Batch no	Variety	Mixing time	Dough temp
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Laboratory
Equipments used in
bakery industry

pictures of biscuit

BISCUIT MANUFACTURING

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Biscuit Plant Layout