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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

HORIZONTAL MIXERS : Mixing arm is parallel to floor . so the choice of the mixer type.between 35 deg c . it can also be used for rotary moulded dough. Each of these mixing systems has its advantages and disadvantages. They include: Horizontal mixer.42 deg c as per biscuit variety . Spiral mixer. particularly suitable for soft dough. Vertical mixer. especially for the sponge and dough process. VERTICAL MIXERS: Mixing arm is perpendicular to floor SPIRAL MIXERS: Mixing arm is in spiral shape PLANETARY MIXERS: Multiple speed and high speed dough mixing .24 hrs . mainly used for cracker production. mainly for wire cut or deposited products. These methods are mastered by bakers by trial and error method. all ingredients must be uniformly and evenly incorporated in a consistent mass and transformed into a dough which can be processed by the next set of machines. it is also suitable for rotary moulded dough. suitable for hard sweet and rotary moulded biscuit dough. much used in the bread industry. In the mixing stage. Planetary mixer. according to the type of dough to be handled. For cracker variety dough are had additional ingredient yeast and dough are kept for 10. as a good process starts from the head of the line. Various mixing machines are available. Dough consistency: This is done manually by checking dough and stretching the dough it should not break neither should it be so elastic . size and performance must be carefully evaluated by our specialists. DOUGH MIXERS The mixing stage is of great importance in biscuit-making technology.

Flow Diagram for biscuit manufacturing - .

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ritz. Examples : creamcrackers . tucs salt n sugar cracker fifty.sheeting and cutting type: Here The dough is passed through lamintors to produce sheets these multilayer sheets are then fused into single sheet of desired thickness .These ropes can be cut after or before baking .This sheet is then passed onto cutter of various shape and sizes of cups/dies. marie gold .Types of biscuit . Examples Butter cookies Chocolate cookies Fig rolls Date rolls .We can co -extrude two three types of dough from the die where the central dough could be jelly or jam . puff crackers.rout press & wire cut: Here soft short dough is passed through holes in extrudeders and these doughs are then wire cut in pieces which are directly dropped into oven band . Example Nice GoodDay Glucose Malt n milk type glucose Chocochips biscuit bourbon Extrusion type.process Laminating.fifty krackjack monaco Moulding type: The dough is in short crumbs form and is directly fed into rotatory moulder with dies of various shape and size.

These sheets are then cut into small fingers of different wt configurations . Examples Kitkat Wafers Wafer chocolates. Examples Cream Treats Wafers: Here pourable batter is placed in baking plates which are then baked into wafer oven these are baked into thin sheets these sheets are then filled by different creams varieties . Sandwich cream type Bourbon milk bikis pure magic Chocolate moulding Chocolate depositing icing .Depositing type: Here the soft pourable short dough is passed out from extruder and directly laid on baking bands . The depositor may rotate to make swirls and twists on to the products.

Sugar Primary role of sugar in bread and biscuit is provide sweetness( taste) to the product . SSL ( Sodium Stearoyl lactilate)-It is also known as Smoother .Yeast action on food releases carbon dioxide which gets entrapped in dough and gives puffiness to the product after baking .Color to the product due to carmalisation . GMS ( Glycerol Mono stearate)-Its act as emulsifier which binds together the oil and water molecules and it helps bread to hold moisture . Distillers yeast.Each Ingredients has specific role to play during manufacturing process .Compressed yeast and Dry yeast Compressed yeast . Salt act as controlling agent against wild yeast activity .Basic role of sugar is to activate the yeast to produce carbon dioxide and alochol during bread manufacturing .It acts on malt to give alcohol and carbon dioxide.It acts on sugar to produce carbon dioxide and alcohol.Note: When preparing for mixing yeast is separately being put into ammonium chloride and sugar solution .Thus controlled yeast activity can provide better texture or network . Salt It provides taste to the product . Yeast-It is an unicellular living organism . SMP ( Skimmed Milk Powder). Other features of compressed yeast .Role of Ingredients Various Ingredients are used in Bread and Biscuit manufacturing .It acts on molasses to give alcohol and carbon dioxide .These can be further calssified as Breweries yeast .Give smoothness to the bite . Commercial yeast are of two types .Yeast are used for sour dough products or Sponge dough products . Carbon dioxide is the main by product.Solution-Main function of Skimmed milk powder is to give flavour to the product and sweetens the product. Sponge are prepared in cracker production yeast is added during mixing are then kept for 18-20 hrs before production. Hydrogenated Vegetable Oil -( HVO )Main function of HVO is to retain the moisture inside the dough.Its growth is max at higher humidity and temperature 45 deg c .It is a compound which retains softness in bread and delays staling of bread .Color of the crust in bread loaves is due to the sugar . Bakers yeast . Ammonium Chloride-Ammonium chloride provides Nitrogen which used to activate yeast in presence of water and sugar.

Its available in cake form Its cheaper than dry yeast Moisture content is 80% Life of compressed yeast is 5 days Cell usage is 90-95% Dry Yeast Its costlier than Compressed yeast Its is available in powder form Moisture is around 5% Life of dry yeast is more than one year Cell usage around 60% .

These gauge roll are of different dia depending upon the plant capacity could be as small as 6" .8"' . means where a hopper is placed above the plant line after the cutter .Dough is passed through three stage rollers and after lamination of sheet it cut into sheets which are then carried to rollers through inclined webs . Reduction in sheet is achieved through numerous gauge roll s stand .11-14 sheet per batch Vertical type laminators : Vertical type of laminators have been there for very long its useful if space is aconstraint. these sheets are then converted into One uniform sheet of desired thickness it is normally 6-5mm. Above process is mainly for cutting Variety . Moulders and cutters are used to cut sheet or convert dough into desired shape and size Stages in forming laminators : Dough after mixing in tipped into laminators hoppers r with some mechanical /pneumatic tilting . pista bits . vibratory or sprays . The lamination and the controls are visible .Forming In forming sections the dough is passed through several rolls to form sheets .to moist the web surface Blower : to dry the dough surface. Guage roll speed has to be increased in every stand so as to maintain the flow of sheets . Changing webs and rolls are very easy . The toppings could be milk . Steam spray . Horizontal type laminators : If space is not the constraint then horizontal type laminators are the best selection as the maintenance and repairs are easily done. Speed are set as per plant and cutter rpm . Popular are three stand gauge rolls or four stand gauge roll . webs are provided in between for relaxation even an additional web is provided prior to cutter to release stress from dough sheet.Best results are achieved through four stand gauge rolls . Dough sheet conditioning : Dough sheet conditioning is done as per the ambient conditions in the plant . Flour dusting : to dry the wet surface of the dough . salt . sugar or cashew .Pneumatics and servo motors are used in now modern day laminators for automated speed to be synchronised with rest of the plant . There are two type of laminators. 12'' and 14'' . . Gauge roll stands . Reduction are achieved in stages as not to create too much stress on the sheet . Toppings : Toppings are done through mechanical. 10" .

This helps in easy removal of damaged part and also very helpful in taking various trials . Dough pieces are then released by feed roller which pushes The dough into The dies. Variety . These die roller have dies engraved into it . Band coverage efficiency : It is ratio of total surface area of cutter -moulder / no biscuit cups Moulding Roller :It is applied for short dough . Rubber roller or the pressure roller helps in releasing wet biscuit . Cuter is coupled with rubber roller of shore hardness approx -80-85 . Second concepts is also very popular when shell has several rings fitted over it . RPM : Rotary cutter speed is set as per plant capacity and baking time .This shell is then fixed to the shaft and drive mechanism .Rotary cutter : Rotary cutter consists of cups which are a attached to the cutter shell.The dough is prepared in lumps these are then fed to die roll through either reciprocating conveyor to The hopper or a rotary conveyor which allows these dough crumbs to spread uniformly on The die roller surface . Two types of rollers are popular One is complete on mould shell where cups are attached in the cavity designed for the cups with dowel pins . .

gas expansion in dough piece due to co2 expansion at higher temperatures .5 times of baking time . Heat is transferred to biscuit on band through all the three ways of heat transfer ie conduction . type of heating b. Physical changes . width of oven band e. radiation . convection .Cooling brings temperatures to room temperature for handling of biscuit for packing .When dough piece is passed on to oven . Escape of gases and steam would result in collapse of biscuit structure .Baking Wet dough pieces of desired weight and shape are then passed on to oven band through swivel panner web . 4.350 . In some places forced cooling is also done due to space constrain or for special features . Dexterisation COOLING Cooling process is as important than any other process . a. Water converted into steam . When biscuit comes out with oven the temperatures of biscuit are around 70-95deg c. caramelisaion of sugar 5. Heating zone 2. Formation of crust 2. type of fuel c. starch gelatization 3.Coloring zones Chemical changes 1.zones are classified as 1.Ovens are of different types classified into following categories . 1. Number of zones . type of design d. Following are the chemical and physical changes which occurs in oven . Protein changes 4. Melting of fat 3. Baking zones 3. Gas formation 2. These biscuit can be cooled by letting it travel for distance of 1. Hence these are passed on to different zones with gradual increase or decrease of temperature . so if you have a oven of 200 ft then cooling conveyor length would be approx 300 .

Primary function of packaging are protecting biscuit from foreign body infestation . Major function of packaging are 1.Now biscuits are ready for dispatch . Protect from loss of moisture and any foreign odour contaminations 3. These are tailored made for various packs where the cut-off-length and width are decided prior to packing material production . Protect from mechanical damage in transit and loading and unloading 2. Popular are pillow pack and family packs with wt ranging from 25 gms to 400gms . Advertisement Biscuit are wrapped with packing machines and wrappers are sealed as long and ends. Primary packaging: Laminate/Wrapper . Protect from Foreign body infestation. Technological innovation has made possible to have various shape .Coders are synchronised with machine speed to print details to the packing material .Bakery packaging has certain specification which are unique for bakery products . Legal compliance for values and ingredients for consumers 5. Various type of packing material is used in biscuit industry. per type of biscuits .Biscuits are fed into packing machines in continuos stacks this is achieved through stacker which converts free flowing biscuits into uniform achieved through stacker which converts free flowing biscuits into uniform stacks . Wax Paper and Bopp films . Basic properties for laminates n corrugated boxes are Bursting strength .Values varies from one product to other. Packs could be of various size and shape . Selection have to be done on above parameter. increasing shelf life . sizes and colours for biscuit packaging .Major packaging are Biscuit packaging and bread packaging BISCUIT PACKAGING Biscuits are fed into packing machines in continuos stacks this is either manual or with help of auto feeders with help of feeding chutes . These packs are then put into cartons are then taped by passing through carton taping machines . These are sealed with helps of heaters . 4. . GSM and thickness of films measured in microns .These are done through guidelines which could be adjusted as per type of biscuits . product and manufacturer info and transportation .

The important groups of packing material are  CARTON BOXES  DISPLAY BOXES  BOPP FILMS(flexible packaging) printed clear film  WRAPPER pearlised metallised  STICKERS  BOPP TAPES  TEAR TAPES  SHRINK FILMS  POLYPROPYLENE SHEETS  POUCHES  PVC TRAYS  WAX PAPER .

where as others have drum assembly where biscuit are crushed . Sometimes bakers add these grounded biscuits to enhance particular color of biscuit . Mesh size varies from 180 -300 mesh size .BISCUIT GRINDING The process of biscuit grinding is very critical for biscuit manufacturing . These types of biscuits are transferred to biscuit grinding .Then these grounded biscuits are sent to mixing area where these grounded biscuits are added as ingredients . Metal detectors or magnets to be installed at infeed of biscuit grinder where metallic parts can checked and prevented from going inside the grinder.Sugar grinder has got two basic component as rotor and stator .Mixing operator should also be careful about the quantity he add into the dough as excess quantity can alter the characteristics of biscuit .( gauge problem . Care must be taken to add these grounded biscuit to the same type of variety of biscuit s. Sugar can also be added in solution form by making invert sugar . weight variation or shape problem. Where rotors has hammers attached to it and these hammers on higher rpm crushes sugar into fine particles .Biscuits which are not packed as final product due to following reasons are sent for biscuit grinding. sugar being hygroscopic the room where the grinding takes should be cool and dry place .Bag filters should be provided for collection of fine particles which other wise would have been waste . Sugar grinder should be earthed . SUGAR GRINDING Sugar grinding is required to convert crystal sugar into fine powder which is then put into dough/batter for better mixing which gets reflected by better taste of products .  Unpacked biscuits  Loose biscuits  Defective biscuits at oven end /stacker end .Finer the sugar powder better the taste . Biscuit grinders are of various type some are of stators and rotor type which hammers biscuits into fine particles . packing machine end . Sugar grinders are available in market from 10kghr to 500kg/hr capacities . Hence there is lots of saving as we are utilising defective biscuits .

Wearing protective covers to the shoes etc . gloves . Food factories has to keep basic good house keeping and hygiene standards as any lack in this area would result in very poor performance of the business . rodents . Some governments has imposed very strict quality parameter for ingredients and their storage practices .Visitors to any food factory has to be asked to follow the food safety procedures . To handle these issue International standards are being followed .Food handlers should not be allowed to wear accessories like rings .Medical records are kept and in case any food handlers is found to be infected by disease then that worker is shifted to other department . Few mentioned are insecticutors . Includes washing hands by potassium permagnate . Governments have responded with more laws on food safety .  Medical check up and medical records of food handlers . Important Food safety consideration for any bakery manufacturers Laws and regulations / Vendors selection for raw materials /Food safety plans / Traceablility / Recall plan / Documentation /Audits and inspection More about HACCP Food safety in bakeries can be achieved through GMPS : GOOD MANUFACTURING PRINCIPLES GHP : GOOD HYGIENE PRACTICES Key areas and equipments for food safety and hygienes for bakery plants are  Pest control Factory or ware house or retail shops are prone to pest different type s of pest grow in unhygeniic environment or where food material are available . cockroaches . spiders and reptiles . Food manufacturing industry normally follows practice of getting their food handlers checked and examined by doctors for any contagious disease . This is also important as the Consumers are very sensitive to foreign body complaints or anything which might effects individual healths . clothes and shoes . As consumers have become educated on food safety standards and health safety . any ornaments or accessories .birds.Various chemicals and technologies have come to capture and kill these pest .It covers heads . air curtains and pvc curtains.Food safety in bakery industry has certain features which are different from other food factories .Most prevalent pest are flies . The pest control management system one should adopt is to prevent .  Employees hygiene Employee hygiene also contributes to food safety .It would be highly recommended that bakery manufacturers invest good amount of funds to the food safety equipments and measures .FOOD SAFETY IN BAKERY Food safety and hygiene is very important area in any food industries . control and eliminate such pest because if they are allowed to grow they could easily infect the raw material and finished goods .Employees have to wear protective clothes where ever they come in direct contact of food . Companies have opted for HACCP certification .

Tubelights and other lighting fixtures to be safe break even clocks placed need to be safe break. Plastic crates can be used to store defectives and unpacked products .Materials to passed through sieves wherever possible to check for any foreign particles and contamination Metal detectors.the purity has to be checked for the presence of microbes and certain minerals and contaminations if any .  Drainage system Good drainage system has to be designed for smooth flow of domestic waste water and trade waste water to the collection pit . Raw materials have to kept in dry and cool place certain material has to be kept in cold room as required . Bins with cover should be used where ever possible .Water storage tanks to be cleaned in regular intervals . Filters to be provided at various places in process .ie in case of any glass breakage the glass shouldn. washrooms and canteens floor sweepings of larger areas can be achieved through automated floor sweeping machines like scrubbers and washer various industrial floor cleaning equipments are available now days . A gaps has to kept from the wall and between the pallets . Raw material should be always kept on plastic pallets and never on floors .t break and fall into the products .  Storage of raw materials and finished goods Storage of raw material and finished good requires regular monitoring . Manual push and pull type and driver mounted floor washers are available .Metal detectors can be placed in the process to check for any metal and non metal contamination. Chemicals are also available to kill bacteria and worms and remove bad odour . Filters -.Silos for bulk storage is highly recommended . Cleanliness of factory Sanitation of factory premises includes cleaning and washing of factory . Effluent and sewerage treatment plant to be installed as per regulatory requirement .Garbage should always be covered and should not be open in any case .  Glass policies All glasses under production areas need to be safe break type and windows to be safe break.  Solid Waste Management All soild waste to be stored in garbage bags and to shifted to outside garbage yard .Liquid ingredients to passed through these filters to prevent any contamination .  Metal Detection Magnets.Magnets to be installed at all the places where ever required to detect any metal particles in the raw material Sieves. Humidity can damage certain bakery products .  Water Water is used in all bakery operations .

Bands and crates to be cleaned in regular intervals to maintain the hygiene of the equipments .It is there fore highly recommended to have fsms certification done for bakeries. Doors has to be such that it gets closed automatically . Even certain guides requires lubrication these guides can be lubricated by food lubricants  Material of construction Material of construction of all bakery equipment and machinery should be stainless steel 316 grades which is food grade and does not got rust on it surface . Lighting outside the plant should be such that It does not attract insects insie the factory ie It should be at some distance.Major fsms are HACCP .Other material get to affected by rust . sanitation and cleaniness are followed . SQF .chains and sprockets could be done by food lubricants . Cleaning of utensils and equipments All utensils need to be cleaned in regular intervals for any contamination due to material decay. Hot water is most suitable for such cleaning process.All utensils and other holding should also be food grade s. Windows has to be covered by mesh so as to prevent flies . these certification helps food manufacturing units to achieve food safety standards .  Food safety management systems (fsms) and food safety Audits Food Factories world over have implemented one or the other fsms to standardise operations with respect to food safety . ISO22000.s or plastic. Regular food safety audits which are mandatory in these certified units help manufacturers for compliance .Design of building has to be such that it is rodent .  Building design and maintenance Ensure that walls of building are crack proof and floors are tiled no openings are found in the floor . pest and bird proof .Daily inspection for baits. .  Lubrication Lubrication or greasing of machines drive . BRC . Corrective and preventive measures are taken in case of any lapses/deviation/non-compliances from manufacturer side .Various food lubricants are available in markets .