Institute of food sciences and nutrition

(IFSN)

ASSIGNMENT 3
(Biscuits and cookies, their production, quality control)

Course title:
Baking science and technology
Course code:
FST-306
Submitted to:
Dr. Ghulam Mueen ud Din
DSA at IFSN

Submitted by:
Zoha Ali
BFSF18M007
6th semester
Regular
2018-2022

Date of submission:

3, June 2021
BUISCITS
Biscuits are generally recognized that these products are cereal based and baked to
a moisture content of less than 5%, these are delicate, crisp crust and peels apart in
tender layers.

TYPES OF BUISCITS DOUGH

1. HARD
High water content
Low fat and low sugar
Tough and extensible
Crackers e.g. Krack, Jack
2. SOFT
Less water
High fat
High sugar content
 CLASSIFICATION OF BUISCITS

1) BY DECREE OF ENRICHMENT AND PROCESSING

 Hard dough biscuits

 Semi hard dough biscuits
 Soft dough biscuits

2) BY METHOD OF SHAPING

 Embossed cutting
 Rotary mounding
 Rotary cutting

INGREDIANTS OF BUISCITS

I. MAJOR

 Wheat flour
 Sugar
 Shortening
 Water
 Leavening agent

II. MINOR

 Milk powder
 Liquid glucose
 Emulsifier
 Salt
 Enzyme
 Antioxidant
 Color
 Invert sugar
 Sodium metabisulphite

GENERAL STEPS IN BUISCIT

MANUFACTURING

•preperation of ingrediants
step 1

•mixing of ingrediants
step 2

•rotary molding
step 3

•baking and cooling

step 4

step 5 •packaging

•storage and distribution

step 6

PREPERATION OF INGREDIANTS
Maida sifting
It passes through 30 mesh gyro screens to remove foreign particles.
Sugar grinding
After grinding the sugar it is passed through sieve size about 0.7mm
Flavor mix preparation
Reprocess biscuits
SMP sifting
 The SMF is shifted through20 meshes to separate any foreign matters
from the particle.
Invert sugar syrup preparation

ROTARY MOLDING

dogh in batches

dough hopper

sheeter

cutter

metal detector

dough conveyor

facing roll

die roll

transfer fnife

oven conveyor
 BAKING SECTION
 Oven used for baking is divided in to various zones
according to temp employed
 Number of zones required upon rpm used
 There are three major sections

puffing baking colouring

section section scetion

COOLING OF BUISCITS
 Source of heat used in oven is propane
 Propane is injected along with air under high pressure
 RTD temperature measure devices
 Cooling of biscuits to 45 ℃

COOKIES

Cookies may be defined as small cakes made from dough that is sufficiently
viscous to permit that dough pieces to be baked on flat surfaces.

Cookies are often referred as small cakes.

Types of cookies
III. Batter type
 Drop short cookies
 Stiff batter cookies
 Short bread cookies
IV. FOAM TYPE

 Meringue
 Sponge cookies

INGREDIANTS FOR COOKIES

 WHEAT FLOUR
 SUGAR
 SHORTENING
 EGG
 BAKING POWDER
 PEANUT
 MILK
 ESSENCE
 PROCESS OF COOKIES MANUFACTURING

addition of milk

preperation of dough

sheeting and molding

sprinkling

baked at 350℃ for 20 minutes

FAULTS IN BUISCITS AND COOKIES

 COOKIES SPREAD TOO MUCH
replace part of butter in the recepie with
place cooking on a cool baking sheet
shortening

COOKIES DONT SPREAD ENOUGH

add 1-2 tb sp of liquid such as milk or
let dough stand at room tempertaure
water in batter

COOKIES ARE TOUGH

the dough was over handled or over too much flour was worked in the dough
mixed

BARS ARE GUMMY

too small pan cause batter to be thick and
use pan size bars
gummy

BARS ARE TOUGH

stir in dry ingrediants with a wooden
over mixing causes the bars to tough
spoon

COKKIES ARE TOO PALE

check temperature use heavy -gauged,
use butter not shortening and margarine
dull aluminium baking sheets
QUALITY CONTROL FUNCTIONS
Quality control functions in biscuit will cover following elements
Specification and quality of all raw materials
Production and packaging ingredients
Equipment maintenance
Process control throughout manufacturing process
Production output
Biscuits dimension, color, texture and flavor
Packed weight, appearance, labeling and security
Metal detection
Factory conditions, hygiene, cleaning procedures and
services
Warehousing, storage and dispatch of biscuits
References

https://www.waterbridge.net/blog/english-biscuits-vs-cookies-what-s-
the-
difference.html#:~:text=Much%20like%20cake%2C%20cookies%20are
,It%20essentially%20means%20twice%20baked
https://en.wikipedia.org/wiki/Biscuit
https://en.wiktionary.org/wiki/biscuit
https://en.wikipedia.org/wiki/Cookie
https://foundation.wikimedia.org/wiki/Cookie_statement