Tr

aini
ngRepor
tonBr
it
anni
aIndust
ri
es

UnderGui
dance
Dr
.
HOD(
Depar
tmentofFoodandAgr
icul
tur
alEngi
neer
ing)
Facul
tySt
yasai
ofEngi
neer
ing&Technol
ogy
Mr
.Vi
nodDwi
vedi
(Pr
oduct
ionof
fi
cer
)
Br
it
anni
aindust
ri
es

ForThePar
ti
alf
ulf
il
lmentoft
heDegr
eeof
Bachel
orofTechnol
ogyi
nFoodTechnol
ogy

Submi
tt
edTo:
-
Er
.VI
NODDWI
VEDI
Compl
etedBy
:-
sanj
ay
B.t
ech.
 ACKNOWLEDGMENT

I
tgi
vesmegr
eatpl
easur
etoexpr
esst
omyt
hanks&hear
tful
lgr
ati
tudet
omy
gui
de,Mr
s.Ashwani
Duggal
,Depar
tmentofFoodTechnol
ogy
,M.
G.C.
G.V.Chi
tr
akootf
or
herv
aluabl
egui
danceFoodTechnol
ogy
,cont
inuousencour
agement&i
nspi
rat
ion.Thi
s
pr
ojectwor
kwoul
dnothav
ebeenmat
eri
ali
zed;
Iam gr
eat
lyi
ndebt
edt
oher
.

Iwoul
dli
ke t
o ex
pressmysi
ncer
ethankst
o Er
.Ashwani
Duggal
,Head,
Food
Technol
ogy
,M.
G.C.
G.V. Chi
tr
akoot
,and ot
her member
s of depar
tment of f
ood
t
echnol
ogy,
fort
hei
rki
ndhel
ptocar
ryoutt
hewor
k..

Iam al
sot
hankf
ult
oMr
.Har
ir
amSi
r(Chai
rman,
Bhagwat
iFoods)whopr
ovi
dedme
Oppor
tuni
tyi
nhi
sindust
ryt
ogai
nknowl
edge,al
soIwoul
dli
ket
othankMr
.L.
M.Joshi
(
G.M)&SudheerGupt
a(M.
D).

Iam ext
remel
ygr
atef
ult
oMr
.Vi
nodDwi
vedi(
Product
ionOf
fi
cer
,Br
it
tani
a)who
pr
ovi
dedmegui
dancei
nmyeachandev
eryst
ep&cl
ear
edmydoubt
sev
eryt
imeiwent
t
ohi
m.Heal
sopr
ovi
dedmev
aluabl
esci
ent
if
icaswel
lasconcept
ualKnowl
edgewhi
ch
wi
l
ldef
ini
tel
yhel
pmei
nmyf
utur
ewor
k,andv
eryhear
tful
lthankst
oMr
.Anki
tShukl
a
(
Qual
i
tyof
fi
cer
,Br
it
anni
a)i
nBhagwat
ibi
scui
tsPv
t.Lt
dforpr
ovi
dingmeanoppor
tuni
ty
andal
lthenecessar
yfaci
l
iti
esi
nthepl
antr
elat
edt
oQual
i
tyaspect
.

I am v
eryt
hankf
ul t
oMr
. Raj
esh Chauhan, Mr
.Sumi
tver
ma, Mr
.Mr
adul
Singh
&Mr
.Sumi
tVer
maf
orhi
ski
ndandf
ri
endl
ysuppor
tint
hel
ab.Fi
nal
l
y,It
hankoneandal
l
whohav
ehel
pedmedi
rect
lyori
ndi
rect
lyf
ort
hePur
pose.
 Cont
ent
1.I
ntr
oduct
ionofBr
it
anni
aIndust
ri
esandBhagwat
iFoodsPv
tLt
d

2.Useofi
ngr
edi
entandi
tsr
ole

3.Labor
ator
y

4.Mi
xi
ng

5.Pr
ocessi
ng

6.Funct
ionofov
en

7.Cool
i
ngandPackagi
ng

8.Ful
lpr
ocessofBi
scui
tsmaki
ng

9.UseofSi
evesst
andar
d

10.
Dai
l
yQual
i
tyI
ndex

11.Concl
usi
on
 I
NTRODUCTI
ONOFBRI
TANNI
AINDUSTRY

Th
est
oryofon
eofI
ndi
a'
sfa
vou
ri
tebr
andsr
eadsa
lmos
tli
keaf
ai
ryt
al
e.On
ceu
ponat
i
me,i
n
1892t
obepr
eci
se,
abi
scu
itc
ompa
nywa
sst
art
edi
nan
onde
scr
i
pth
ous
einCa
lcu
tta(
nowKol
kat
a)
wi
t
hani
ni
ti
ali
nve
stme
ntofRs
.295.
Thec
ompa
nywea
llk
nowa
sBr
i
tan
niat
oda
y.

Th
ebe
gin
nin
gsmi
ghth
avebe
enh
umbl
e-
th
edr
eamswe
rea
nyt
hi
ngbu
t.By1910,
wit
hth
eadv
ent
ofe
lec
tri
ci
ty
,Br
i
tan
niame
cha
niz
edi
t
sope
rat
i
ons
,an
din1921,
itbe
camet
hef
i
rstc
ompa
nye
ast
oft
heSu
ezCa
nalt
ous
eimpor
tedga
sov
ens
.Br
i
tan
nia
'sbu
sin
esswa
sfl
our
i
shi
ng.Bu
t,mor
e
i
mpor
tan
tl
y,Br
i
tan
niawa
sac
qui
r
ingar
epu
tat
i
onf
orqu
ali
t
yan
dva
lue
.Asar
esu
lt
,du
ri
ngt
het
ragi
c
Wor
l
dWa
rII
,th
eGov
ern
men
tre
pos
edi
t
str
usti
nBr
i
tan
niabyc
ont
rac
ti
ngi
ttos
uppl
yla
rge
qu
ant
i
ti
esof"
ser
vi
cebi
scu
it
s"t
oth
ear
medf
orc
es.
 As t
i
memov
edon
,th
ebi
scu
itma
rke
t
c
ont
i
nue
dtogr
owa
ndBr
i
tan
niagr
ewa
lon
gwi
t
hit
.In1975,
theBr
i
tan
niaBi
scu
itCompa
nyt
ook
ov
ert
hedi
st
ri
but
i
onof
 
bis
cui
t
sfr
om Pa
rry
'swh
oti
l
lnowdi
st
ri
but
edBr
i
tan
niabi
scu
it
sinI
ndi
a.I
n
t
hes
ubs
equ
entpu
bli
cis
sueof1978,I
ndi
ans
har
ehol
di
ngc
ros
sed60%,f
i
rml
yes
tabl
i
shi
ngt
he
I
ndi
ansoft
hef
i
rm.Th
efol
l
owi
ngy
ear
,Br
i
tan
niaBi
scu
itCompa
nywa
sre
-ch
ri
st
ene
dBr
i
tan
nia
I
ndu
str
i
esL
imi
t
ed(
BIL
).F
oury
ear
sla
teri
n1983,i
tcr
oss
edt
heRs
.100c
ror
esr
eve
nuema
rk.On
t
heope
rat
i
onsf
ron
t,t
hec
ompa
nywa
sma
kin
gequ
all
ydy
nami
cst
ri
des
.In
1992,
itc
ele
bra
tedi
t
s
Pl
at
in
umJ
ubi
l
ee.

I
n1997,
thec
ompa
nyu
nve
il
edi
t
sne
wcor
por
atei
den
ti
ty-
"Ea
tHe
alt
hy,
Thi
nkBe
tte
r-
a
ndma
dei
t
sfi
r
stf
ora
yin
tot
heda
ir
ypr
odu
ctsma
rke
t.I
n1999,
the"
Bri
t
ann
iaKh
ao,
Wor
l
dCu
p
J
ao"pr
omot
i
onf
urt
herf
ort
i
fi
edt
hea
ffi
ni
tyc
ons
ume
rsh
adwi
t
h'Br
andBr
i
tan
nia
'Br
i
tan
nias
trode
i
nt
oth
e21s
tCe
ntu
rya
son
eofI
ndi
a'
sbi
gge
stbr
andsa
ndt
hepr
e-
emi
nen
tfoodbr
andoft
he
c
oun
try
.Itwa
sequ
all
yre
cogn
ize
dfori
t
sin
nov
ati
vea
ppr
oac
htopr
odu
ctsa
ndma
rke
ti
ng:t
he
L
aga
anMa
tchwa
svot
edI
ndi
a'
smos
tsu
cce
ssf
ulpr
omot
i
ona
lac
ti
vi
tyoft
hey
ear2001wh
il
eth
e
de
li
ci
ousBr
i
tan
nia50-
50Ma
ska
-Ch
ask
abe
cameI
ndi
a'
smos
tsu
cce
ssf
ulpr
odu
ctl
aun
ch.I
n2002,
Br
i
tan
nia
'sNe
wBu
sin
essDi
vi
si
onf
orme
daj
oi
ntv
ent
urewi
t
hFon
ter
ra,
thewor
l
d's.
 Se
con
dla
rge
stDa
ir
yCompa
ny,
andBr
i
tan
niaNe
wZe
ala
ndF
oodsPv
t.
L
td.Wa
sbor
n.I
nre
cogn
it
ionofi
t
svi
si
ona
nda
cce
ler
ati
nggr
aph
,For
besGl
oba
lra
tedBr
i
tan
nia
'
Onea
mon
gstt
heTop200Sma
llCompa
nie
soft
heWor
l
d',a
ndTh
eEc
onomi
cTi
mespe
gge
d
Br
i
tan
niaI
ndi
a'
s2n
dMos
tTr
ust
edBr
and.Toda
y,mor
eth
anac
ent
urya
fte
rth
oset
ent
ati
vef
i
rst
s
teps
,Br
i
tan
nia
'sf
ai
ryt
al
eisn
oton
lygoi
ngs
tron
gbu
tbl
azi
ngn
ews
tan
dar
ds,
andt
hatmi
ni
scu
le
i
ni
ti
ali
nve
stme
nth
asgr
ownbyl
eapsa
ndbou
ndst
ocr
ore
sofr
upe
esi
nwe
alt
hfor
 
Bri
t
ann
ia'
s
s
har
ehol
der
s.

BHAGWATIFOODSPVT.
LTD.

Bh
agwa
tiF
oods
Pvt
.Lt
d.Sa
che
ndi
Kan
purwa
ses
tabl
i
she
din1Ma
rch2007.
Bha
gwa
tiF
oodsPv
t
L
td,
Kan
purc
o-pa
cke
run
itofBr
i
tan
niai
ndu
str
i
esL
td.
Mr.
Har
i
ramGu
ptai
sth
eDi
r
ect
oroft
hepl
ant
.
Ma
nyt
ype
sofpr
odu
ctma
debyBh
agwa
tif
oodsl
t
d.L
ikea
sBu
tte
rcook
ies
,Bu
tte
rel
ai
chi
,Ma
ri
e
gol
d,Ti
gergl
ucos
e.

I
tlocat
ed on Akbar
purRoad about25 km awayf
rom Kanpurci
ty.The mont
hly
Pr
oduct
ionofBi
scui
tsi
s2278Tones.Thepl
antcommencedpr
oduct
ioni
nMar
ch2007.

Atbhagwat
ifoodspv
t.Lt
d.hasanef
fect
ivemanpower176whi
chi
ncl
udesbot
hli
neand
st
affaut
hor
it
ies.AtTi
gerpl
anti
s3.
23t
onnesperhourev
erydayandMar
iepl
anti
s1.
83
t
onnesperhourev
eryday
.Theachi
evementofpl
ati
ncl
udesI
nter
nat
ionalSt
andar
dfor
Or
gani
sat
ion(
ISO)
.
 Useofi
ngr
edi
entandi
tsr
ole

Bi
scui
tsmaki
ngi
ngr
edi
entcanbecl
assi
fi
edt
wocat
egor
ies.

A.Maj
ori
ngr
edi
ent
.

1.Wheatf
lour
.

a)I
tispr
imar
yingr
edi
entf
orbaki
ng.
b)Wheatf
lourusedf
orbi
scui
tmaki
ngshoul
dbemadef
rom asof
twheatv
ari
ety
.
c)Pr
otei
ncont
entshoul
dbel
ow.
d)Themoi
stur
eabsor
pti
onoff
lourt
omakeadoughshoul
dnotbemor
ethan
60%.
e)Thef
lourshoul
dmakedoughwi
thmor
eext
ensi
bil
i
tybutl
essr
esi
stance.
f
) Dev
elopment
ofgl
utencompl
ex.

2.Ref
inedBl
eachedDeodor
ised(
RBDPal
m oi
l
).

a)I
tgi
vest
hesweat
ingpr
oper
ly.

b)I
tgi
vest
hepr
owst
ri
ngt
hrought
heaer
ati
on.

c)H.
V.O.gi
vent
heaer
ati
oni
nthedough.

d)I
tgi
vessy
tobi
t&gi
vent
hecr
ispi
ness.
3.Sugar
.

a) Mai
nfunct
ionofsugari
nbi
scui
tst
ouseassweet
ness.

b) Sugari
ssetofr
anci
dit
ycont
rol
theshr
inkage&spr
ead.

c)I
thel
psi
nenhanci
ngt
hef
lav
ourofbi
scui
ts.&hel
psi
nret
ent
ionofmoi
stur
e.

d)I
thel
psi
npr
ovi
dingcol
our
;car
amel
i
zat
ion&mai
l
lar
dty
pebr
owni
ng.I
tact
sasa
pr
eser
vat
iveal
so.

e)Apar
tfr
om t
hissugarmai
ntai
nsmoi
stur
eofdough.

f
)Itgi
vest
obr
owncol
our
.

4.I
nver
tSy
rup.

I
nver
tsugarsy
rupi
spal
ecol
our
edsweet
enerpr
epar
edbyt
heaci
dhy
drol
ysi
s/
enzy
mat
ichy
drol
ysi
sofasol
uti
onofwhi
ter
efi
nedsugar
.Inv
ersy
rupcont
ains
equal
propor
ti
onsoft
hei
nver
tsugargl
ucoseandf
ruct
ose.I
thaswi
de
appl
i
cat
ionandi
spar
ti
cul
arl
yusef
ulwher
ehi
ghconcent
rat
ionsofi
nver
tsugar
s
ar
efr
uct
ose.Thecr
yst
al-
inhi
bit
ingchar
act
eri
sti
csandhumect
ant
spr
oper
ti
es
meant
hatt
heshel
fli
feofmanypr
oduct
scanbeext
endedbyt
heuseofi
nver
t
sy
rupi
npr
oductf
ormul
ati
ons.I
tisanequi
mol
armi
xtur
eofgl
ucose&Fr
uct
ose.
I
tisobt
ainedbyaci
dorenzy
mat
ichy
drol
ysi
sofsucr
ose.

a)I
tgi
vest
hecol
our
.

b)Mai
ntai
nthedoughPH.

c)Fr
eezi
ngpoi
ntdepr
essant
.

d)Pr
ovi
debodyandcohesi
veness.
B.Mi
nori
ngr
edi
ent
.

1. Sal
t.
a) I
tisaf
lav
our&t
ast
eenhancer
.
b) I
texer
tsdesi
redst
rengt
h&t
ight
eni
ngef
fectondough.
c) I
tispr
eser
vat
ive&t
ast
e.
d) Hor
dingofgl
uten.

2. SMBS.
a.Doughcondi
ti
onercutt
hel
ongchai
nofgl
uten.
b.I
tgi
vest
heext
ensi
bil
i
tyandel
ast
ici
ty.
c.I
tgi
vest
heext
ensi
bil
i
typower
.
d.I
tcutt
hesi
tbondofgl
uten.
e.I
ncr
easedt
hemachi
neabi
l
ity
.

3. Ski
m mi
l
kpowder
.
a)Gi
vet
hebr
owni
ngcol
ouront
opsur
faceofar
ea.
b)Tast
eoft
hef
inal
product
.
c)Gi
vest
hepr
otei
n.

4. Leci
thi
n.
a)I
tnat
ural
ant
ioxi
dantatconr
educe.
b)I
tisemul
si
fi
er.

5. Ci
tr
icAci
d.
I
tispr
ovi
dingcol
ourt
osy
rup.

6. Sodi
um Bi
car
bonat
e.
a) I
tmai
ntai
nst
hepHoff
inal
product
s.
b) Togi
vent
hecr
umbcol
our(
innersi
deofbi
scui
tscol
our
).
.

7. Ammoni
um Bi
car
bonat
e.
NH4CO3-NH3I+CO2+H2O
a)Expansi
onofv
olume.
b)I
tishel
ptomai
ntai
nthedoughph(
7.5-
80)
.
c)I
tisaer
ati
ngar
en’
t.

8. Sol
bakes.
I
tisemul
sif
ierandpr
ovi
desst
abi
l
ityofpr
oduct
.

9. Fer
rousFumer
ate.
 
Hav
emor
eel
ement
ali
roni
nit
.

10. Cal
cium Car
bonat
e.
I
tispr
ovi
decal
cium t
ofi
nal
product
.

11. Fl
avour
a)I
tisusedf
oruni
quef
lav
our
.

b)I
tenhancest
het
ast
e.
 Labor
ator
y
A.Test
ingofRawmat
eri
al
1.
WheatFl
our

a)Moi
st e.
ur

1.Moi
stur
econt
enti
stheamountofmoi
stur
epr
esenti
nthewheatf
lour
.

Appar
atus:

Pet
ri
dish,
hotai
rov
en.

Pr
ocedur
e-

Takeaclean&dr
ypet
ri
dishand
weighti
t.

Weight10gm.Ofsampl
eandpour
i
tinpetr
idi
sh.

Putt
hedishi enat135oCf
nov or
1:
30hour
.
 Takeoutthepet
ri
dishandcooli
tin
desi
ccat
orandagainweighti
t.

For
mul
aUsed–
Wei
ghtofPD+sampl
eBef
oreDr
ying–

Moi
stur
e%= wei
ghtofPD+sampl
eAf
terDr
ying *
Ash.
b)
100
1.I
tgi
vest
hei
nfor
mat
iont
he%ofbr
an&f
orei
gnmat
eri
alspr
esenti
nthe

f
lour
.

2.Lessmoi
stur
eindi
cat
esmor
eashcont
ent
.

3.Ashi
sami
ner
alcont
entoft
hef
lour
.

Pr
inci
ple:

1.Tot
alashi
sthei
nor
gani
cresi
duer
emai
ningaf
teri
nci
ner
ati
onofsampl
e.

2.I
tal
soi
ndi
cat
est
hegr
adeorext
ract
ionr
ateoff
lour
.

Appar
atus:

 Si
l
icadi
sh,
Bal
ance,
Muf
fl
efur
nace,
Desi
ccat
oret
c.

Pr
ocedur
e-

Taket
hewei
ghtofcr
uci
ble

Take10gm sampl
eincr
uci
ble
 Putthecr
ucibl
einmuffl
e
fur
naceat550°C+/_
-30°Cf
or4

Cooli
tindesi
ccat
orf
or30
min.

Nowtakewei
ghtoft
he
For
mul
aUsed–
cr
uci
ble
Wei
ghtofcr
uci
ble+sampl
eBef
oreDr
ying–

AshCont
ent= wei
ghtofcr
uci
ble+sampl
eAf
terDr
ying *
100
*
100

c)
Aci
dInsol
ubl
eAsh.

Pr
inci
ple:

1.I
tgi
vesi
deaaboutaddedmi
ner
almat
terdi
rt
,sandet
c.

2.I
tindi
cat
est
hesi
l
icacont
ent
.Thi
sismai
nlyduei
mpr
opercl
eani
ngof

wheatpr
iort
omi
l
li
ng.

3.Hi
gherquant
it
iesofaci
dinsol
ubl
eashar
einj
uri
oust
oheal
th.

Appar
atus:

Muf
fl
efur
nace,
wat
erbat
handdesi
ccat
or.
 Reagan:5NHCI

Pr
ocedur
e-

Taket
heashcont
enti
ncr
uci
ble.

Add25ml of5N.HClsol
utiont
o
theashcontai
ningcr
uci
ble.

Fil
teriti
naflaskwi
thwhat
man
fi
lt
erpaperno.42
Heatitti
l
lbubbli
ng.

Washt hefi
l
terpaperwit
hwater
unt
ilpaperwasfreefr
om aci
d.

Takethefi
lt
erpaperwi
ththe
resi
dueandputiti
nH.A.
O.for3
hoursat135+/
-2°C

Transf
eritt
omuffl
efur
nacef
or3
hoursat550+/
-20°
C

Coolthecruci
blei
ndesi
ccat
orand
weighti
t.
For
mul
aUsed-

AshCont
ent= 100(
W2–W)x 100

W1–W (
100-M)

W =wei
ghtofempt
ycr
uci
ble.

W1=wei
ghtofcr
uci
ble+sampl
ebef
oredr
ying.

W2=wei
ghtofcr
uci
ble+sampl
eaf
terdr
ying.

M =moi
stur
econt
entofsampl
e.

d)
Alcohol
i
caci
dit
y

Fl
ourwhi
chst
oredl
ongt
ime,
undergoesv
ari
oust
ypesofdet
eri
orat
ion,
whi
chi
ntur
n

gi
veshi
ghv
aluef
oral
cohol
i
caci
dit
ythi
sisaccel
erat
edi
npr
esenceofhi
ghmoi
stur
e,

t
emper
atur
eet
c.

Pr
inci
ple:

Al
cohol
i
caci
dit
ytot
hecombi
nedaci
dit
yaswegetby
.

1.Hy
drol
ysi
soff
atbyLi
pasei
nfr
eef
att
yaci
d.
2.Hy
drol
ysi
sofpr
otei
nint
oami
noaci
dbypr
oteol
ysi
senzy
mes.
3.Aci
dit
yduet
opr
esenceofcer
tai
naci
d,sal
tset
c.

Reagent
s:

1.Neut
ral
Ethy
lAl
cohol
-90%(
vol
ume)
.

2.Sodi
um hy
droxi
desol
uti
on.

3.Phenol
pht
hal
eini
ndi
cat
or.
Pr
ocedur
e-

Prepar
e90%et hanol
soluti
on.
(45mlethanol
+5ml dist
ilwat
er)

Putf
ewdropsofphenol
pht
hal
ein
i
nthesol
uti
on.

Add7-9gm.ofsampl etofl
ask
containi
ngsoluti
on.
Maket hesoluti
onneutralby
ti
tr
atingitwit
h0.05NNaOHt i
ll
pi
nkcol ourappears.

Keepi
tfor2hour
sunt
ouched.

Fi
lt
eriti
nat estt
ubeusi
ngf
il
ter
paperno.1

Take10ml
off
il
tr
ateobt
ainedi
na
fl
ask.

Addfewdropsofphenol
pht
hal
ein
i
ndi
catori
nit.

Tit
rat
eitwit
h0.05NNaOH,ti
l
lpink
col
ourisobtai
nedasendpoi
nt.
 For
mul
aUsed–

Ashi
nsol
ubl
eash= 24.
52xVxN

Sampl
ewei
ght

V=v
olumeofNaOHused.

N=nor
mal
i
tyofNaOHused.

e)
Sedi
ment
ati
onv
alue

Pr
inci
ple:

Thi
spr
inci
plei
sbasedonmor
esedi
ment
ati
onv
alueoff
lour
,hi
gherwi
l
lbegl
uten

cont
entandt
hef
lourwi
l
lbemor
esui
tabl
eforbaker
ypr
oduct
.

Pr
ocedur
e-

Take50ml
ofbromophenol
i
nameasuringcy
li
nder
.

Weight3.
20gm.of
sampleandpouri
tint
he

Shakeitf
or5mi n.
wit
h
putt
ingastopper.
 Thenadd5mloflact
ic
aci
dtothecy
li
nderand
agai
nshakei
tfor5
min.

Thenleav
eitf
or
set
tl
ementfor5mi
n.

F)Gl
uten Notet
hereadi
nghow
muchfl
ourisset
tl
ed.
Det
ermi
nat
ionofGl
uten:

Gl
uteni
sapr
otei
nwhi
chdev
elopst
hef
louri
smi
xedwi
thwat
ert
hegl
i
adi
neand

Gl
uteni
npr
otei
nfor
mst
heel
ast
icst
ruct
urecal
l
edGl
uten.

Pr
inci
ple:

Gl
uteni
sthemosti
mpor
tantgi
vesi
deaaboutt
hef
lourst
rengt
h.

Pr
ocedur
e–

Take25gm ofwheat
fl
our

Makedoughofi
tusi
ng
12mlwater
.

Dipthedoughina
beakerf
ullofwat
erf
or
1hour.
 Makeabal l
ofgluten
obtai
nedandputitin
previ
ousl
yweightdish.

Putt
hepet
ri
dishi
n
H.A.
O.f
or4hoursat
105°
C

Cooliti
ndessi
cat
orand
weighti
t.

For
mul
aUsed–

Gl
utenCont
ent=Wei
ghtofpet
ri
dish+gl
utenbef
oredr
ying–

Wei
ghtofpet
ri
dish+gl
utenaf
terdr
ying

2.Ref
inedBl
eachedDeodor
ised

A.TBHQ(
Ter
ti
aryBut
ylHy
droxyQui
nine)
 Take5ml
ofsampl
einat
est
tube.

Add5ml.ofmethanolt
othe
testt
ubeandshakeit
.

I
fr edcol
ourappear
sTBHQis
A
prd d5ml
esentio
ntfDie
heoit
h
l
.ylAmi
neand
shakewell
.

I
fredcolournotappear
s.TBHQ
t
estfai
l
s.Suchoi li
srej
ected.

B.Fr
eeFat
tyaci
d

Take90%ofet
hylal
cohol
sol
uti
on(45ml
ethanol
+5ml
di
sti
lwat
er)

Addfewdropsof
phenol
pht
halei
nindi
cat
or.

Ti
tr
atei
twit
h0.
05NNaOH,
til
l
pi
nkcol
ouri
sseen.

Add15–20ml ofsampl
ein
thef
laskcont
aini
ngneut
ral
.
 Putonhotplat
eti
ll
boi
l
ingand
addfewdropsof
phenol
pht
halei
n.

Agai
nti
tr
atei
twi
th0.
05N
NaOH.
For
mul
aUsed-

Ashi
nsol
ubl
eash= 28.
2xVxN

Sampl
ewei
ght

N=Nor
mal
i
tyofNaOHused.

V=Vol
umeofNaOHused.

C.Per
oxi
deVal
ue

Take2–3gm sampl
eina
fl
ask.

Prepare3:
2solut
ion
(acet
icaci
d:chl
orof
orm)

Add25ml ofabovesol.and
1mlofsat
uratedPotassi
um
I
odate.
 Add35mlofwateral
ongwith
1mlof1%star
chsoluti
on,
whi
chactsasindi
cator
.

Ti
tr
atei
twit
h0.002NSodi
um
Thi
osul
phat
e.

EnFor
dpomu
i l
nti
saU
a s
ppe
ead-
ranceof Alsoprepar
eablanksol
uti
onwi t
h
whit
ecol
ourordisappearance thi
s.Blanksol
uti
oni
sprepared
ofbl
uecol
our. withoutusi
ngsample
Per
oxi
deVal
ue= 1000x(
S-B)xN

Sampl
ewei
ght

D.
Iodi
neVal
ue

STEP1:
Prepar
ati
onoft
heSol
vent

 Pot
assi
um I
odat
e(KI
)  100ml
wat
er+10gm
Sol
uti
on:
(10%) KI

 St
archSol
uti
on(
1%)  100ml
wat
er+1gm
st
arch

STEP2:

a)
Star
chsol
uti
oni
sheat
edt
il
li
tbecomest
ranspar
ent
.

b)Pal
m Oi
li
sheat
edt
il
ltemp.Reaches50-
55°
C.
Pr
ocedur
e–

Take0.2–0.
25gm ofsampl
e
i
naf l
ask.

Add25mlofCCl
4f ol
l
owedby
25mlofwi
jssol
uti
on.

Putindar kplacefor30mi n.
TA
hd
ed1
na0
d0 ml
d1 o
5 fd
mloi
s
ft
1i
l
0w
%Kat
erand
I
s1
oml
luto
i
of
n1.%starchsoluti
onas
anindicator.

Ti
tr
atei
twit
h0.1Nofsodi
um
Thi
osul
phat
e.

Endpoi
ntisappearanceof Alsoprepar
eablanksol
uti
onwi t
h
whit
ecol
ourordisappearance thi
s.Blanksol
uti
oni
sprepared
ofbl
ackcolour
. withoutusi
ngsample

For
mul
aUsed-

I
odi
neVal
ue= 12.
69x(
S-B)xN

Sampl
ewei
ght
 4.LawnSugar

A.Moi
stur
eCont
ent

Pr
ocedur
e-

Takeaclean&dr
ypet
ri
dishand
weighti
t.

Weight10gm.Ofsampleandpour
Putthedi
shi nov
enat
.
iti
npetri
dish.

Takeoutthepet
ri
dishandcooli
tin
desi
ccat
orandagainweighti
t.

For
mul
aUsed–
Wei
ghtofPD+sampl
eBef
oreDr
ying–

Moi
stur
e%= wei
ghtofPD+sampl
eAf
terDr
ying *
100

B.SuspendedPar
ti
cleTest

Pr
ocedur
e-
 Take40gm ofsugarasasampl
e.

Di
ssol
vei
tin200ml
ofwat
er.

Seeanysuspendedparti
cle,
dust
,
unwant
edmat terf
loat
ing.

Ift
hesolut
ioni
scl
eart
henthe I
fsuspendedpart
icl
esareseen
sugari
saccept
edforf
urt
her i
nsoluti
on.Suchsugari
sbeen
use. r
eject
ed.

5. FLAVOUR

Speci
fi
cGr
avi
ty

Pr
ocedur
e-

Taketheweightofspeci
fi
c
grav
itybot
te.
l

Fi
llt
hesampl eint
he
speci
fi
cgravit
ybottl
eful
l
y
andthenpressthe

Agai
ntakethewei
ghtof
gr
avi
tybott
le.
 6.CONDENSEDMI
LK
Aci
dit
yTest

Pr
ocedur
e-

Take5–7gm ofsampl
eina
fl
ask.

Mixin100ml l
ukewar
m
o
waterof45Candcool t
he
mixtur
e.

Tit
ratei
twi
th0.
05NNaOH,
ti
l
lpinkcol
ouri
sobt
ained.
Addfewdr opsof
phenol
phthalei
nasan
i
ndicat
or.
For
mul
aUsed-

Aci
dit
y= 9xVxN

Sampl
ewei
ght

7. BUTTER
Aci
dit
yTest

Pr
ocedur
e-

Take5–7gm ofsampl
eina
fl
ask.
 Mixin100ml l
ukewar
m
o
waterof45Candcool t
he
mixtur
e.

Addfewdr opsof
phenol
phthalei
nasan
i
ndicat
or.

Tit
ratei
twi
th0.
05NNaOH,
ti
l
lpinkcol
ouri
sobt
ained.

For
mul
aUsed-

Aci
dit
y= 9xVxN
8.Yeast Sampl
ewei
ght

a)Moi
st e.
ur

1.Moi
stur
econt
enti
stheamountofmoi
stur
epr
esenti
nthewheatf
lour
.

Appar
atus:

Pet
ri
dish,
hotai
rov
en.

Pr
ocedur
e-

Takeaclean&dr
ypet
ri
dishand
weighti
t.

Weight10gm.Ofsampl
eandpour
i
tinpetr
idi
sh.
 Putt
hedi
shi enat105oCf
nov or3
hour
s.

Takeoutthepet
ri
dishandcooli
tin
desi
ccat
orandagainweighti
t.

For
mul
aUsed–

Wei
ghtofPD+sampl
eBef
oreDr
ying–

Moi
stur
e%= wei
ghtofPD+sampl
eAf
terDr
ying *
100

b) DoughRai
singCapaci
ty

Take50-55mlofwaterandadd
4gm yeastand2gm gri
ndsugari
n

Makedoughof100gm maida
usi
ngtheabov
ewat ersol
uti
on.

Pl
aceitinadrybeakerand
measurethehei
ghtofit.

For1hourputthebeakeri
nto
fer
mentat
ionroom.
 Measuret
hei
ncr
easei
nhei
ghtof
dough.

For
mul
aUsed–
DRC= B–Ax100

A=I
nit
ial
hei
ghtofdough.

B=Hei
ghtofr
aiseddough.

Test
ingofFi
nalPr
oduct

Moi
st e.
ur

1.Moi
stur
econt
enti
stheamountofmoi
stur
epr
esenti
nthebi
scui
t.

Appar
atus:

Pet
ri
dish,
hotai
rov
en.

Pr
ocedur
e-

Takeaclean&dr
ypet
ri
dishand
weighti
t.

Weight10gm.Ofsampl
eandpour
i
tinpetr
idi
sh.
 Putt
hedi
shi enat105oCf
nov or4
hour
s.

Takeoutthepet
ri
dishandcooli
tin
desi
ccat
orandagainweighti
t.

For
mul
aUsed–
Wei
ghtofPD+sampl
eBef
oreDr
ying–

Moi
stur
e%= wei
ghtofPD+sampl
eAf
terDr
ying *
100

Ash.
b)

Pr
. i
nci
ple:

Tot
alashi
sthei
nor
gani
cresi
duer
emai
ningaf
teri
nci
ner
ati
onofsampl
e.

I
tal
soi
ndi
cat
est
hegr
adeorext
ract
ionr
ateofbi
scui
t.

Appar
atus:

 Si
l
icadi
sh,
Bal
ance,
Muf
fl
efur
nace,
Desi
ccat
oret
c.

Pr
ocedur
e-

Taket
hewei
ghtofcr
uci
ble

Take10gm sampl
eincr
uci
ble
 Putthecr
ucibl
einmuffl
e
fur
naceat550°C+/_
-30°Cf
or4

Cooli
tindesi
ccat
orf
or30
min.

Nowtakewei
ghtoft
he
cr
uci
ble

For
mul
aUsed–

Wei
ghtofcr
uci
ble+sampl
eBef
oreDr
ying–

AshCont
ent= wei
ghtofcr
uci
ble+sampl
eAf
terDr
ying *
100
*
100

c)
Aci
dInsol
ubl
eAsh.

Pr
inci
ple:

1.I
tgi
vesi
deaaboutaddedmi
ner
almat
terdi
rt
,sandet
c.

2.I
tindi
cat
est
hesi
l
icacont
ent
.Thi
sismai
nlyduei
mpr
opercl
eani
ngof

wheatpr
iort
omi
l
li
ng.
 3.Hi
gherquant
it
iesofaci
dinsol
ubl
eashar
einj
uri
oust
oheal
th.

Appar
atus:

Muf
fl
efur
nace,
wat
erbat
handdesi
ccat
or.

Reagent
:5NHCI

Pr
ocedur
e-

Taket
heashcont
enti
ncr
uci
ble.

Add25ml of5N.HClsol
utiont
o
theashcontai
ningcr
uci
ble.

Heatitti
l
lbubbli
ng.
Fil
teriti
naflaskwi
thwhat
man
fi
lt
erpaperno.42

Washt hefi
l
terpaperwit
hwater
unt
ilpaperwasfreefr
om aci
d.

Takethefi
lt
erpaperwi
ththe
resi
dueandputiti
nH.A.
O.for3
hoursat135+/
-2°C

Transf
eritt
omuffl
efur
nacef
or3
hoursat550+/
-20°
C
 Coolthecruci
blei
ndesi
ccat
orand
weighti
t.

For
mul
aUsed-

AshCont
ent= 100(
W2–W)x 100

W1–W (
100-M)

W =wei
ghtofempt
ycr
uci
ble.

W1=wei
ghtofcr
uci
ble+sampl
ebef
oredr
ying.

W2=wei
ghtofcr
uci
ble+sampl
eaf
terdr
ying.

M =moi
stur
econt
entofsampl
e.

d)
Alcohol
i
caci
dit
y

Fl
ourwhi
chst
oredl
ongt
ime,
undergoesv
ari
oust
ypesofdet
eri
orat
ion,
whi
chi
ntur
n

gi
veshi
ghv
aluef
oral
cohol
i
caci
dit
ythi
sisaccel
erat
edi
npr
esenceofhi
ghmoi
stur
e,

t
emper
atur
eet
c.

Pr
inci
ple:

Al
cohol
i
caci
dit
ytot
hecombi
nedaci
dit
yaswegetby
.

1.Hy
drol
ysi
soff
atbyLi
pasei
nfr
eef
att
yaci
d.
2.Hy
drol
ysi
sofpr
otei
nint
oami
noaci
dbypr
oteol
ysi
senzy
mes.
3.Aci
dit
yduet
opr
esenceofcer
tai
naci
d,sal
tset
c.
Reagent
s:

1.Neut
ral
Ethy
lAl
cohol
-90%(
vol
ume)
.

2.Sodi
um hy
droxi
desol
uti
on.

3.Phenol
pht
hal
eini
ndi
cat
or.

Pr
ocedur
e-

Prepar
e90%et hanol
soluti
on.
(45mlethanol
+5ml dist
ilwat
er)

Putf
ewdropsofphenol
pht
hal
ein
i
nthesol
uti
on.

Add7-9gm.ofsampletofl
ask
con
Makt
ai
etn
hi
ngs
e o
sol
ul
u
tt
i
oi
on
nn.
eut
ralby
ti
tr
ati
ngitwit
h0.05NNaOHt
il
l
pi
nkcolourappear
s.

Keepi
tfor2hour
sunt
ouched.

Fi
lt
eriti
nat estt
ubeusi
ngf
il
ter
paperno.1

Take10ml
off
il
tr
ateobt
ainedi
na
fl
ask.

Addfewdropsofphenol
pht
hal
ein
i
ndi
catori
nit.
 For
mul
aUsed–

Ashi
nsol
ubl
eash= 24.
52xVxN

Sampl
ewei
ght

V=v
olumeofNaOHused.

N=nor
mal
i
tyofNaOHused.

Test
ingofPackagi
ngMat
eri
als

1.C.
BBoxes:
m2
 GSM (
gram/ )

ake10cm2sampl
 Forgsm t eandt
akei
tswei
ght
.

 Di
mensi
on(
lengt
h,wi
dth&hei
ght
)

 No.OfFl
utes

 Fl
uteHei
ght

 Bur
sti
ngst
rengt
h
  Moi
stur
e

2.Lami
nat
es:

 GSM

 Di
mensi
on

 Sensor
yEv
aluat
ionofLami
nat
e(Col
ouret
c.)

3.HM bags/Pol
ybags:

 GSM

 Di
mensi
on

 Tot
alAsh

Cal
cul
ati
on:
2
GSM ofwr
apper=Wei
ghtofsampl
e*wi
dthuni
t
l
engt
h
Countperkg=1000*Cutofl
engt
h*wi
dth
GSM

4.Di
mensi
on:
l
engt
h,wi
dth&hei
ght

5.Fl
uteHei
ght

 measur
edf
rom 3i
nchmar
k

 Xmet
remul
ti
pli
edby0.
396

St
andar
dsofdi
ff
erentv
ari
eti
esofBr
it
anni
aBi
scui
ts

SNo. Var
iet
y Moi
stur
e Total A.
I.
A% Fat% Aci
dit
y%
% Ash%

1 Mar
ieGol
d 1% 1% 0.
10% 10.
9 0.
1

2 Ti
gerGl
ucose 1.
75% 1% 0.
10% 13 0.
1

3 Br
it
anni
a50-
50 1.
50% 1% 0.
10% 19 0.
1

4 But
terCooki
es 1.
50% 1% 0.
10% 22 0.
1
 Mi
xi
ng

I
ngr
edi
ent
susedi
nMar
ieGol
d(st
andar
d):

I
ngr
edi
ent
s St
andar
dQuant
it
y

WheatFl our 254kg.

SugarSol uti
on 94.
5kg.
Inver tSyr
up 10kg.
RBDPal m Oi l 32.
5kg.
SolbakePast e 4.
5kg.
Salt 1.
8kg.
WheyPowder+
Lact oseSol ut
ion 9kg.
Sodi um Bicarbonate 4kg.
Ammoni a 3kg.
Calci um Carbonate 2kg.
FerrousFumer at
e 1kg.
Pot assium Iodate 0.
24gm.
SMBSSol uti
on( 10%) 1kg.
Vitami nPr emix-7 2kg.
Flav orSBU- 24 3kg.
Flav orAMMG23 4kg.
EssenceMexi co 5kg.
Dust 6kg.
Mi
xi
ngandCr
eami
ngofMar
ieGol
d:(
DoughFor
mat
ion)

Sodi
um Sol
bakePast
e
Bi
carbonat
e
WheyPowder
Ammoni
a

Cal
cium
Car
bonate

Sal
t

I
nver
tsy
rup+
Fl
avour
s
Pal
m Oi
l
Vi
tami
ns
Sugar
F.
Fumer
ate Sol
uti
on

Dust

CREAMER
Tr
ansf
err
edt
oMi
xer

MI
XER Mai
da

*
*Ammoni
aisi
nsol
uti
onf
orm. SMBSSol
uti
on

*
*M.
sugari
snotadded.
*
*Sugari
nsol
uti
onf
orm.

I
ngr
edi
ent
susedi
nTi
ger(
standar
d):

I
ngr
edi
ent
s St
andar
dQuant
it
y

WheatFl our 260kg.

LawnSugar 84kg.
Inver tSyr
up 22kg.
RBDPal m Oi l 46.
4kg.
SolbakePast e 3.
6kg.
Salt 2.
6kg.
GlucoseSol uti
on 1kg.
Sodi um Bicarbonate 1.
5kg.
Ammoni a 2.
4kg.
CondensedMi lk 2kg.
Ferr ousFumer ate 90gm.
Cal cium Carbonate 1kg.
SMBSSol uti
on
(10%) 600ml
Vitami nPr emix-7 50gm.
Flav oredDairyMi l
k 290gm.
Flav oredMi l
k 100gm.
M. Sugar 2kg.
Dust 6.
44kg.
Leci thi
nPast e 3.
2kg.
Mi
xi
ngandCr
eami
ngofTi
ger
:(DoughFor
mat
ion)

Sol
bakePast
e
Sodi
um
Bi
carbonat
e Leci
thi
n

Ammoni
a Condensed
Mil
k
Cal
cium
Car
bonate Gl
ucosesol
.

Sal
t

M.
sugar

I
nver
tsy
rup+
Fl
avour
s
Pal
m Oi
l
Vi
tami
ns
Gr
indSugar
F.
Fumer
ate
Dust

Wat
er

CREAMER
Tr
ansf
err
edt
oMi
xer

MI
XER Mai
da

SMBSSol
uti
on
*
*Gl
ucosei
sinsol
uti
onf
orm.

*
*Gr
indSugari
sused.

*
*Wat
eri
sal
soadded.

I
ngr
edi
ent
susedi
n50-
50(
standar
d):

I
ngr
edi
ent
s St
andar
dQuant
it
y

WheatFl our 150kg.

LawnSugar 64.
4kg.
Inver tSy
rup 4kg.
RBDPal m Oil 27.
25kg.
Sol bakePast e 2.
25kg.
Salt 3.
80kg.
M. sugar 1kg.
Sodi um Bicarbonat
e 1.
75kg.
Ammoni a 9kg.
SMBSsol ut
ion 2000ml
Lact icAcid 390gm.
Sponge 27.
78kg.
Dust 8.
34kg.
Flav ourVanill
a 400ml
Flav ourCR4 500ml
Flav ourMMI 20ml
Mi
xi
ngandCr
eami
ngof50-
50:(
DoughFor
mat
ion)

Dust Gr
indSugar

Sol
bake Pal
m Oi
l

Fl
avour
s Inv
ert
sy
rup
Lact
icAci
d

CREAMER
Tr
ansf
err
edt
oMi
xer

MI
XER
Mai
da
Sodium
Bicar
bonat
e Pr
emi
x

Ammoni
a Sponge

Sal
t SMBS
Sol
uti
on
M.
Sugar
*
*Gr
indsugari
sbeenadded.

*
*Cal
cium Car
bonat
eisnotused.

*
*Pr
emi
xandSpongei
sadded.

Pr
epar
ati
onofSol
bakePast
e
(
S:R:
W=1:
1.5:
2)

Take60kgSolbake
powderi
ntotankand
heati
tupto63-65°C.

Keepthest
ir
rerand
heat
eronti
llSol
bake
melt
s.

Thenadd90kg.RBD
andmixthem pr
operl
y
andsi
evethem wit
h24

Nowadd12kg.Ofwater
prev
iousl
ysi
evedfr
om
100meshsieve.

Mixthem properl
yti
ll
uni
form pasteisfor
med.
 Tr
ansf
ert
ocont
ainerand
al
l
owtocool
beforeuse.

Pr
epar
ati
onofP.I
odat
e

500mlWat
er+12gm P.
I
odat
e

St
andar
dforabov
eis
1mlwat
er+0.24gm P.
I
odat
e

P.I
odat
eisr
eady
.

Use10mlWi
thFl
avour
AMMG-23

Pr
epar
ati
onofLeci
thi
nPast
e

(
Leci
thi
n:pal
m oi
l=1:
3)
Take90kg.Pal
m Oil
&heat
&thenadd30kglecit
hin
 St
irt
hea
Al
lb
oov
e
wi
ttf
oro
oc3o
0mi
l ns

Leci
thi
nisnowreadyt
obe
used

Pr
epar
ati
onofGl
ucose

5KgGl
ucose+5kgWat
er

Mi
xtheAbov
ePr
oper
ly

Gl
ucosei
sready

Pr
epar
ati
onofCondensedMi
l
kSpr
ay

Take30ltr
s.Water&add
8lt
rs.CondensedMil
k.
 Add4kgInver
tSyrupt
o
Add80mlcaramel
above.
Col
our&add40ml

Mil
kSprayi
sreadyf
or8
bat
ch.

Pr
epar
ati
onofM.Sugar

59KgSugar+1Kg
Fl
avour(
Vani
ll
a)i
na

Mixthem proper
lyand
hol
dt heAbovefor48
hour
sbef or
euse.

M.SugarI
sPr
epar
ed.

Pr
epar
ati
onofI
nver
tSy
rup

Take386.5l
tr
s.Ofwater
i
nat ankandheatupt
o
 Addcitri
cacidsolut
ion
A(d.
2d9
1k00k
gigs
n3.u
5g
l
ta
r
.r
wtot
at
eh
re
)
w ate
andrra
aindr
setai
se t
emp
emp.To .
To105oC.

Whentemp.reaches
swit
chofftheheat
er
andkeeprunni
ngstir
rer

Takethesampleinl
ab
forbr
ixchecki
ng.(
77+/
-

I
fbr
ixi
sokaythenal
low
t
ocooli
tfor30min.

Tr
ansf
ert
ost
oraget
ank.

Pr
epar
ati
onofspongef
or50-
50

Take5lt
r.Ofwaterand
add170gm ofy
easttoit.

Nowadd170gm i nv
ert
syr
up,2.22kgpal
m oil
,
110gm soda,5lt
rwater.
 Mi
xathighspeedf
or2
mi
n.Thenadd20kg

Mixfor3-
5mi
n.Athi
gh
speed.

Pr
epar
ati
onofpr
emi
xfor50-
50

Take3l
tr
.Waterandadd
1.
83kgyeasttoi
t.

Pour4ml f
ungami l
ein
mixer
,add3.7kgsugar
andpreparedyeast

Mixf or2min.Athi
gh
speed, t
henadd43gm
papin,10gm neutr
ogen.

Makesol
.of300gm
MACPand40gm citr
ic
aci
din1l
tr.Water
.
 Addthesol
uti
ontomixer
al
ongwith35lt
r.Of

Pr
ocessi
ng Pr
operl
ymixandempt
yit
i
ntrol
l
ey.

Whenthedoughi sbeenpreparedfr
om mixer,afterthatithasbeenheld
f
orsometimebef or
euse.Thenthedoughistransferredtot hehopperfr
om
wher
edif
ferentroll
ersst
artworkingonitconvertt hedoughi sconver
ted
i
ntof
orm ofsheetsbyappl
iedpressur
efrom di
fferentroll
ers.

Whent hesheetsarebeenf or
med, i
tisthencutint
osquarety
peshape
ofequalsideswiththehel pofcutt
ers.Thenthecutsheetsarepl
acedone
overotherandagainfurtherpr
essureisappli
edont hem wi
thhel
pofroll
ers
to convertthem into smooth sheets.Each rol
lerhasitsown role,in
changingthethi
cknessoft hedoughsheet.

Whent hedoughi spassedfr

om f
inalr
oll
edtheniti
spassedthr
ough
moulderwheret hesheet sarebeen cuti
ntorequir
ed shapeand si
ze
accor
dingt
ot hebiscui
trequi
rement
.

Thenaf
tercut
ti
ngint
odesiredshapesfrom moulder,
iti
stransfer
red
tothebaki
ngoven,wher
ediff
erenttemperat
uresactonitandthebiscui
tis
beenbakedandgetstherequir
edt ast
eandcolour.Aft
erthat
,itiscooled
oncooli
ngbel
tandthenpackedintodif
fer
entpackagi
ngmat er
ial
.

Dought
ransf
err
ed Conver
tedi
nto Conv
ertedint
othin
t
ohopper. sheet
sandcutwi
th smoothsheets.

Cool
ingonbelt Transfer
redt
o Cutint
odesi
red
andpackagi
ng. bakingzonefor shapeswi
thhel
p
Sheet
er:

Rot
arymoul
der
:

Thedought obemoul dedi sfedintothehopperandaf orci

ngrollerforces
thedoughintothemoul dingrol
lermadeoutofgunmet al,uni
formly
engravedandcoatedwi thfoodgr adeTefl
on.Excessdoughi sclearedwi t
h
aknife,whi
chisheldbyahol dermadef r
om toolsteel
,toensureuni f
orm
fi
ll
ing.
An adj
ust
abler ubberroll
erconveyi
ng the di
scharge web presses i
t
uni
for
mlyagai
nstthemouldingrol
l
erforper
fectt
ransf
erofmouldedpieces
fr
om t
hemouldingroll
erontotheweb.
Thepur poseoft hreedri
vesi s,speedoftheforcingroll
erinf
luencesthe
densit
yofdoughf or
cedint ot hemouldi
ngcav i
ty.Thespeedoft hedie
rol
leri
nfluencest
hepr oducti
onspeed.Thedischargewebspeedi nfl
uences
theshapeoft hebiscui
tsproducedalongtheweboracr ossthebelt.

Funct
ionofOv
en

Theov
enbodyconsi
sts:
-

Thisisamultizonei
ndir
ectfir
edbiscui
tovensui
tableforgeneralpur
pose
biscui
tbaki
ng.Thisovenisdivi
dedint
oanumberofi ndependentzones
eachcomprisi
ngacombust ionchamberwithbur
ner,cir
culat
ingfan,
turbul
encef
an, andt
heassociatedductworkl
eadingthebanksofr adi
ator
tubes.

Radi
antheat
ingsy
stem:
-

Thepr
oduct
sofcombust
ionar
erecal
cul
atedt
hrough102mm,
diamet
er
t
ubesabov
eandbel
owt
heband.Thegasesi
nther
adi
atort
ubesar
e
negat
ivepr
essur
etoensur
ethatt
hepr
oduct
sofcombust
ioncannot
cont
ami
nat
ethegoodsi
ntheev
entofl
eakage.Thi
ssy
stem gi
ves
maxi
mum t
oat
mospher
e,t
her
emai
ndert
othecombust
ionf
orr
e-heat
ing.
Const
ruct
ion:
-

Theov
enbodyconsi
stsofst
eel
steam t
ightt
unnel
wit
happr
opr
iat
edi
vi
ded
zonesal
ongwi
thheat
ingchamber
sandst
ainl
essst
eel
expansi
onj
oint
s
ar
epr
ovi
dedi
nor
dert
oel
i
minat
etheexpansi
onoft
heov
ensect
ions.The
i
nspect
ionwi
ndowsar
epr
ovi
dedf
ori
nspect
ionoft
hebaki
nggoodsdur
ing
t
hepr
ocess.

Heat
ingChamber
s:-

Thecompl
etechamber
swi
l
lbei
nsul
tedf
rom out
sideandf
ull
yaut
omat
ic
oi
l
/gasbur
ner
sshal
lbef
it
tedt
opr
oducer
equi
redheatandt
empshal
lbe
cont
rol
l
edbyaut
omat
ict
empcont
rol
fit
tedt
othemai
ncont
rol
panel
.The
dy
nami
cbal
ancedst
ainl
essst
eel
fans/bl
ower
sar
epr
ovi
dedt
ore-
ci
rcul
atet
heheatandt
oincr
easet
heef
fi
ci
encyt
othepl
antwi
tht
hehel
pof
appr
opr
iat
eel
ect
ri
cmot
ors.

Baki
ngSy
stem:
-

Thebaki
ngt
akespl
acebyheatr
adi
ator
slocat
edunderandabov
ethewi
re
meshband.Thecl
osedci
rcul
ati
onsy
stem hav
ingsl
i
ghtv
acuum sot
hatt
he
combust
iongasescannotent
eri
ntot
hebaki
ngzone.Themoi
stur
einsi
de
t
hebaki
ngzoneshoul
dbecont
rol
l
edbysepar
atel
ybyanot
herbl
ower
hav
ingpr
operdamperdamper
cont
rol
l
er.

I
nsul
ati
on:
-

Thecompl
eteov
enwi
l
lbecov
eredwi
th8”or10”t
hickmi
ner
alwool
from
t
op,
bot
tom andt
hesi
dest
opr
eser
veheatl
oss.

Di
ve&conv
eyorband:
-

Appr
opr
iat
eA.CorDy
noD.CDr
ivei
sbei
ngf
it
tedt
odr
ivet
heZ-47
ar
ti
cul
atewi
remeshbondont
wor
oll
erspr
ovi
dedonnotendofbaki
ng
ov
en.

El
ect
ri
cal
:
-

Aut
o–el
ect
ri
ccont
rol
panel
ispr
ovi
dedal
ongwi
thsaf
etydev
icest
o
oper
ateal
lel
ect
ri
cmot
ors,
dri
vesandal
sot
ocont
rol
temper
atur
eto
mai
ntai
nrequi
reduni
for
m heatateachbaki
ngzonebyt
her
most
ati
cal
l
y
aut
otempcont
rol
l
er.

Wor
kingofdi
ff
erentzones:
  Zone1&2ar
eforPuf
fi
ng

 Zone3&4ar
eforMuf
fi
ng

 Zone5-
7ar
eforCol
our
ing

*
*Theov
enpl
acedi
nthef
act
oryi
s256f
eetl
ongand1.
2mt
.Br
oad.

Cool
i
ngandPackagi
ng
Cool
i
ngconv
eyor

Fr
om ov
endel
i
ver
ythepr
oducti
stakeni
ntoaser
iesofconv
eys
wher
eIt
&lossest
hel
astt
racesofmoi
stur
e.Thepr
oducti
susual
l
ytur
ned
ov
er&backagai
ndur
ingi
tsj
our
neyt
oensur
eev
encool
i
ngt
hroughout&
t
het
otal
processt
akesone&ahal
fti
mest
heov
enbaket
ime.

Const
ruct
ion:

Cool
i
ngconv
eyori
smadei
namodul
arconst
ruct
ionof2.
5met
res.Long
andconnect
edt
oget
hert
ofor
mther
equi
redl
engt
h.t
hesuppor
ti
ngsi
de
channel
sar
efabr
icat
edf
rom 3mm t
hickM.
S.sheet
.
I
dler
oll
ersar
espacedat750mm apar
tonconv
eyi
ngdi
rect
ionand
1700mm ont
her
etur
ndi
rect
ion.Al
lthei
dler
oll
ersar
eof48mm.

Di
mount
edon6004ZZdeepgr
oov
ebal
lbear
ingswi
thgr
indi
ngf
ini
shand
har
dchr
omepl
atedf
orhy
gieni
ccondi
ti
ons.Asy
ouknowv
erywel
l
pr
act
ical
l
yaboutt
hedr
oppi
ngofoi
lfr
om t
hecl
othduet
orut
ti
ngofcl
oth
agai
nstt
ieangl
eswhenpr
oduci
nghi
ghf
atbi
scui
ts.Tomi
nimi
set
hiswe
r
epl
acedt
heal
ltheangl
esal
sowi
thi
dler
oll
ers.Thi
smi
ghtcost
sli
tt
leext
ra,
buty
oucanmai
ntai
nhy
gieni
ccondi
ti
onsatwor
kingar
ea.Dr
ivedr
umsar
e
t
oesno’
sof22mm di
a.andpr
oject
ionsar
emadeont
hesur
faceofdr
ums
t
omi
nimi
sesl
i
porcov
eredwi
thf
ri
cti
ongr
ipr
ubbert
ape.Manual
t
ensi
oni
ngandt
racki
ngar
epr
ovi
ded.Youcanr
elyonl
yonf
eedert
abl
eto
st
ackt
heoi
lspr
ayedbi
scui
tswhi
chdoesnotr
equi
remor
etr
avel
aft
eroi
l
spr
ayi
ng.

St
acki
ngMachi
ne
 Packagi
ng

Packagi
ngi
sdonei
nfol
l
owi
ngcr
it
eri
a’
s-

 Packagesshoul
dpr
otect&pr
eser
vet
hepr
oductt
hati
s
at
tract
iveenough’
tocat
cht
heey
e&t
hatdescr
ibest
hepr
oduct
adequat
ely
.
 Packagesnott
oshakeaboutdur
ingt
ransi
tcausi
ngbr
eakage.
 Packagesneedt
obeai
rt
ight.
tost
opt
hepr
oductt
aki
ngup
moi
stur
efr
om t
heat
mospher
e&becomesof
t.
 ThePackagegi
vesconsumeri
nfor
mat
ion&abouti
ngr
edi
ent
s.
I
tshoul
dal
soi
ndi
cat
ewhent
hepr
oductmustbeusedby&gi
ve
somenut
ri
ti
onal
inf
ormat
ionaboutt
hepr
oductaswel
l
.
SETTI
NGOFCROSSPUSHER

 Thi
sadj
ust
menti
scar
ri
edoutwi
thj about180oC)andkni
awshot( fe
(
cut
ter
)remov
ed.

 Nev
err
emov
etheanv
ilf
rom t
hel
owerj
aw.I
tisaccur
atel
yseti
nourf
act
ory
.

 Ti
ght
ent
hescr
ewFl
owerj
aw.

 Posi
ti
ont
hecr
impj
awi
ntangency
.

 Thel
owercr
impj
awi
sfi
xed.
all
adj
ust
mentar
etobemadeont
heupper
j
aw.

CROSSPUSHER’
SINI
TIALPOSI
TION

Thei
nit
ial
posi
ti
onofcr
osspushershoul
dbesucht
hatgapAbet
weencr
oss
 pusherandadj
ust
abi
lgui
dewi
l
lbe2t
o3mm.andgapbwi
l
lbe1t
o2mm.
adj
ustt
hegapbet
weengui
deequal
swi
dthoft
hebi
scui
t+3mm.

CROSSPUSHER’
SFI
NALPOSI
TION

Thef
inal
posi
ti
onofcr
osspushershoul
dbesucht
hatf
eedi
ngconv
eyorr
od
shoul
dbeabl
etocar
ryt
hepr
oductandal
sopr
oductshoul
dnotf
oul
wit
hfr
ont
r
od.

CUTOFFLENGTHADJUSTMENT

Thi
sadj
ust
mentser
vest
ofeedmor
eorl
essmat
eri
aldur
ingt
hemachi
necy
cle.
Dependi
ngont
hel
engt
hoft
hepr
oductt
obewr
apped.

 Adj
ust
mentt
obecar
ri
edoutdur
ingmachi
ner
unni
ngandal
lrol
l
ersi
n
opencondi
ti
on.

 Todecr
easecutof
flengt
htur
nknobi
ncl
ockwi
sedi
rect
ion.

 Toi
ncr
easecutof
flengt
htur
nknobi
nant
i-
clockwi
sedi
rect
ion.

 Tur
ntheknobt
il
lPKLmet
ershowst
hev
aluesgi
ven.

Tocont
rol
onbr
okengener
ati
on.

Br
oken gener
ati
on pl
aya v
eryi
mpor
tantRol
ein bi
scui
tsi
ndust
ri
es.Mor
e br
oken
gener
ati
onmeansl
esspr
oduct
ion.Recy
cleofbr
okengener
ati
oni
nvol
ves.
  Wast
ageofel
ect
ri
c.
 Wast
ageofmoney
.
 Wast
ageofmanpower
.
 Wast
ageoft
ime.

Ful
lpr
ocessofBi
scui
tsmaki
ng

Foreachv ari
etyofBiscuitsaspecifi
cmi xingsequenceandpr ocedureareadopt ed.
Variouschemi cal r
eact
ionsinvolv
ed, andf i
naldoughchar acter
isti
csrequiredare
consideredbef orefor
mul at
ionofmi xeroper at
ionsprocedure.Diff
erenttypeofmi xer
withdiff
erentbl adeconfi
gurati
onsandv ari
ablemot orareused.Pr opermixeraswel l
as
propermi xingplaysav i
tali
nbiscuitmaki ng.Thatiswhyi ti
ssai dthatmixing,
it“Heart
ofbiscuitsmaki ngther
ear etypeofmi xersgener al
l
yusedf ormi xi
ngpurposes.

 Hor
izont
almi
xer
.

 Ver
ti
cal
spi
ndl
emi
xer
.

PROCESSFLOW DI
GRAM OFBI
SCUI
TMANUFACTURI
NG(
TIGER)
-ALLCCPsMar
kedi
nRED.
 CondenseMil
k+Soya
Leci
thin+Chemi
cal
s+
Usabl
e Sugar Fl
our
*I
nvertSy
rup
Bi
scui
t

Sort
ing Gr
indi
ng Magnet
Tray

*(
Inv
ertSy
rup)
NotOK
Magnet Si
evi
ng
Met
al

OK ectma
Rej t
eri
al
Si
evi
ng
Gr
indi
ng

Si
evi
ng

Magnet
Bi
scui
tDust Pr
emi
xi
ng

Mi
xi
ng
DoughReUsed

DoughHoper

DoughCr
asher

DoughI
nCat
chTr
ays NOTOK
Met
al
 OK Rej
ect
ed

Moul
der
Wast
eDough

Pannerweb

Ov
en(
1to7) Rej
ect
ed

Cool
i
ngConv
eyor

Met
al

NotOK
St
acker

OK

Packagi
ng Rej
ect
ed

FGst
ore

PROCESSFLOW DI
GRAM OFBI
SCUI
TMANUFACTURI
NG(
MARI
EGOLD)

SMP+Soy aLecit
hin+Pal
m
Usabl
e
Oi
l+Solbake+Whey Fl
our
Bi
scui
t Powder+Chemi cal
s+
Fl
av our
s
 Sor
ti
ng
Pass
Thr
ough
Magnet
Met
alDet
ect
ion I
nver
tSyr
up
+Sugar
Syr
up
NotOK
Si
evi
ng
OK

Gr
indi
ng

ectma
Rej t
eri
al

Pass
Thr
ough
Magnet

Si
evi
ng

Bi
scui
tDust
Pr
emi
xi
ng

Mi
xi
ng

DoughReused
Lami
nat
or
 GaugeRoll
ers
(1+2+3)

Rel
axat
ion

Cut
ti
ng

DoughScr
apTr
ansf
er

ToHoppert
hrough
Convey
or

PassThrough
PannerWeb

Wast
eDough

Baki
ng(
Oven-
1to7Zone) Rej
ect
ed

Cool
i
ng

Metal
Det
ecti
on NotOK
 OK

NotOk
St
acki
ng Col
lectedAnd
Againpassed
Thr
oughMet al
Detector

Packagi
ng
Ok Rej
ect
ed

St
orage

Si
eveSt
andar
ds
Sno. NameOft
heI
ngr
edi
ent
s MeshNoOft
hesi
eve
1 Wheatf
lour
/St
arch/
RiceFl
our 40mesh(
min24)
2 Whol
eWheatFl
our 30Mesh(
24)
3 Suj
i(Rav
a) 16mesh
4 Toast
edRagi
/Soy
aFl
our 24Mesh
5 I
nver
tSy
rup 40mesh
6 Chemi
cal
sDur
ingMi
xi
ng 16mesh
7 Pr
ocessDustbr
oken Lowf
atVar
iet
ies-
16mesh
Hi
ghFatv
ari
eti
es-12mesh
8 Pal
m Oi
l 60mesh(
min24)
9 But
ter 24mesh
10 Li
qui
dGl
ucose 60mesh(
whenDi
ssol
vedi
n
wat
er)
11 Li
qui
dGl
ucose Mi
n.16mesh(
Dir
ectSi
evi
ng)
12 GMSPowder 24mesh
13 Leci
thi
nFat 24mesh
14 Col
ourSol
uti
on,
Flav
our
,Ci
tr
icaci
d 100mesh(
min60mesh)
Pot
assi
um I
odat
e,SMBS
15 CondensedMi
l
k 40mesh(
ifdi
ssol
vedi
nwat
er)
24mesh(
ifdi
rect
lysi
eved)
16 Honey 24mesh
17 I
nact
ivey
eastPowder 24Mesh
18 Mal
tExt
ract
,Appl
eJui
ceConcent
rat
e 16mesh
19 CocoaPowder 16mesh
20 Ski
mmedmi
l
kPowder
,CoconutMi
l
k 40Mesh(
forsol
uti
on)
Powder 24mesh(
fordi
rectsi
eve)
21 Whi
teChocl
ate,
CompoundChocl
ate,
Cocoa 100mesh
mass
22 Wat
er 100mesh
23 Ot
herChemi
cal
s 24mesh

Dai
l
yQual
i
tyI
ndex-
DQI
CBB

1.CBBcodi
ng

2.CBBTapi
ng

3.HeadSpace

4.CBBBust
ing

5.VBBLi
ner
s

PouchQual
i
ty

 PouchTi
ght
ness

 Seal
i
ng

 Bur
st/
Tear

DQI

 PackWei
ght

 PackTi
ght
ness

 PackCodi
ng

 PackSeal

 Br
oken

Pr
oductQual
i
ty

 Col
our

 Di
mensi
on

 Fl
avour
/tast
e
  Bi
te

 Appear
ance

CONCLUSI
ON

Dur
ingt
het
rai
ningper
iodIl
ear
ntal
ot&t
het
rai
ningconcr
eteshape
t
omyl
i
ttl
eknowl
edgeaboutbi
scui
tmanuf
act
ure.Igai
nedal
oti
nter
msof
pr
act
ical
knowl
edgeaboutt
hepr
obl
emsf
acedi
nthei
ndust
ry.

I
nBhagwat
iFoodsPv
t.Lt
d.Company
,themaj
oremphasi
sisont
he
qual
i
ty‘
ofr
aw mat
eri
als,f
ini
shed pr
oduct
.The r
aw mat
eri
als gr
eat
ly
i
nfl
uencet
hequal
i
tyoff
ini
shedpr
oduct
.Inor
dert
oensur
ethatt
her
aw
mat
eri
alsusedi
npr
oduct
ionar
eofgoodqual
i
tyt
hecompanyhasl
aid
down a setofspeci
fi
cat
ion f
oreach oft
hem.The st
andar
dizat
ion &
r
evi
sionofr
awmat
eri
alsspeci
fi
cat
ionsar
edonet
imet
oti
me.

Ihav
eal
sol
ear
ntt
owor
kinat
eam i
ncoor
dinat
ionwi
thot
her
sthet
rai
ning,
hasabi
gimpactonmyper
cept
ionaboutt
hewor
kingofani
ndust
ry.
 Ref
erences

 Mr
.Vi
nodDwi
vedi
(Pr
oduct
ionManager
,Br
it
anni
aindust
ryLt
d.)

 Mr
.Gaur
avChat
urv
edi
(Qual
i
tyOf
fi
cer
,Br
it
anni
aindust
ryLt
d.)

 Mr
.LM Jhosi
(Fact
oryManager
,Bhagwat
iFoodsPv
tLt
d)

 Mr
.Raj
eshChauhan(
LabI
nchar
ge,
Bha
gwa
tiFoodsPv
t.L
td.
)

 Mr
.Raj
eshKashy
ap(LabChemi
st,
Bha
gwa
tiFoodsPv
t.L
td.
)

 Mr
.Mr
adul
Singh(LabChemi
st,
Bha
gwa
tiFoodsPv
t.L
td.
)

 Mr
.Sumi
tVer
ma(LabChemi
st,
Bha
gwa
tiFoodsPv
t.L
td.
)

WebSi
tel
i
nk

 www.Googl
e.com
 www.Bi
scui
t.
com

 www.
Bri
tanni
a.co.
in