SAVOY ICE CREAM FACTORY LIMITED

Plot # 804-813, Mirerchar, Barpara, Dorikandi,

Sonargaon, Narayanganj

SOP For Making Cone Biscuit Mix

Title: Standard Operating Procedure (SOP) Issued Date: 01/02/2024
Document No: SIFL/QC/IC/28.0. Revision Number: 000
Prepared By: Quality Control Department Revision Date: 00/00/0000

1.0 PURPOSE: This document defines the procedure of making the cone biscuit
mix.

2.0 SCOPE: This SOP covers the entire process of producing wafer cone biscuit mix,
from raw material preparation to mix making.

3.0 RESPONSIBILITY:

Production Supervisor:

3.1 Overall supervision of the production process.

3.2 Ensure adherence to the SOP.

Quality Control Team:

3.3 Monitor and inspect raw materials for quality.

3.4 Perform quality checks at various stages of production.

4.0 PROCEDURE:

Pre-Check
4.1 Ensure that all necessary cleaning tools & chemical are available.
4.2 CIP should be done by a trained person only.
4.3 CIP to be done before and after production.
Raw Material Inspection:
4.4 Inspect all raw materials for quality before use.
4.5 Reject any materials that do not meet the specified standards.
Weighing and Measuring:
4.6 Weigh and measure all ingredients accurately according to the recipe.
4.7 Use calibrated weighing scales.
Mixing:
4.8 Pour the water (15°C-18°C) into mixing tank
4.1 Add Sugar, Vanillin Powder, Salt, & Color (Mix for 60 sec)
4.2 Add Starch Powder (Mix for 180 sec)
4.3 Add Flour, Baking Soda (Mix for 60 sec)
4.4 Add RBD Coconut Oil & Lecithin (Mix for 180 sec)
Quality Checks:
4.5 Conduct quality checks on the batter for viscosity, color, and taste.
4.6 Adjust ingredients if necessary.

6.0 RECORDS:

Viscosity Report of Cone Mix SIFL/QC/WC/9.0.0

Issued By: Page 1 of 1 Approved By: