Biskuit

Lavlinesia
 Types Of Biscuit Dough
High water content,
Low fat and low sugar

Hard Tough & Extensible

Crackers e.g. Krack

Biscuit

Jack, Monaco

Less Water
soft
High fat & high sugar
 Classification of Biscuits

By degree of
enrichment and By method of shaping
processing

Hard dough Embossed

biscuits cutting

Semi hard Rotary

dough biscuits mounding

Soft dough Rotary

biscuits
cutting
 CLASSIFICATION OF BISCUITS (OR COOKIES)
Hard dough
Formulation
Short dough

Sheeting or cutting

Rotary moulding
Method of processing
Wire cutting

Depositing
Source: Wrigley et al., Encyclopedia of Grain Science, Cookies, Biscuits, and Crackers, 2002.
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
BISCUITS
 Ingredient Of Biscuit
Major Minor
Wheat flour Milk powder

Sugar Liquid glucose

Shortening Emulsifier

Water Salt

Leavening agent Enzyme

Antioxidant

Colour

Invert sugar

Sodium meta bi-

sulphide
General Steps In Biscuit Manufacturing

• Preparation of ingredients
Step 1

• Mixing of ingredients
Step 2

• Rotary molding
Step3

• Baking & cooling

Step 4

• Packaging
Step 5

• Storage & distribution

Step 6
Mixing Section

Note
 Batch size -168 kg (dry
 basis)
 Reprocessed biscuit
added
- 5 kg /batch.
 Final dough pH- 6.5
 Final dough temp 28-30 C
 Preparation Of Ingredient
• Maida sifting - it passes through 30 Mesh gyro screens to
remove foreign particle.
• Sugar grinding - after grinding the sugar, it is passed through
sieve size of about 0.7 mm.
• Flavour mix preparation
• Reprocessed biscuit
• SMP Sifting - The SMP is shifted through 20
meshes to separate any foreign matters from the
particle.
• Invert sugar syrup preparation
Rotary Molding
Dough in batches

Dough hopper

sheeter

Cutter

Metal
detector

Dough
Forcing roll M
o

l
Die roll
d

i
Rubber roll n

Transfer knife Scrap

Blower
Penning table
Hopper
Oven conveyor
 Baking Section
• Oven used for baking is divided into various zones
according to temp employed.
• Number of zones required upon rpm used.
• There are 3 major sections:

Puffing Baking Colouring

section
section section
(180-200 ˚C) (230-280˚C)
 Cooling Of Biscuit
• Source of heat used in oven is
propane
• Propane is injected along with air
under high pressure .
• RTD (Relative temperature
display) temperature measuring
device.
• After baking :
- M/C of biscuits 1.8%
- Temp of biscuits 90-100 ˚C.
• Cooling of biscuits to 45 ˚C.
 HARD SWEET BISCUITS

Doughs for hard sweet biscuits have the following features:

●Doughs have strong, developed gluten which gives an elastic dough,

which is sheeted and cut. It often shrinks in the first stage of baking
●Doughs have low sugar and fat
●Doughs have water contents typically of around 12%
•●

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 HARD SWEET BISCUITS

•Humidity in the first part of the baking is important to achieve

good volume and a smooth surface sheen;

●Biscuits are baked to low moisture contents, around 1.5–3.0%.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

PROCESS FOR HARD SWEET BISCUITS
Marie is a classic biscuit made throughout Europe and Asia. It
has a light, crisp, delicate texture, with pale colour and clear smooth
surface.

Medium protein flour

Medium protein flour and contain sodium
metabisulphate (SMS) to develop a soft
extensible dough.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

PROCESS FOR HARD SWEET BISCUITS
Critical Ingredients
1. Flour should not exceed 9.0% protein. Higher protein will result in a
hard biscuit;
2. Corn flour are used to reduce the total gluten content and make a more
tender eating biscuit
3. SMS will modify the protein to make a soft extensible dough.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 Cookie
s
• Cookies may be defined as small cakes made from dough that
is sufficiently viscous to permit the dough pieces to be baked
on flat surface.
• Cookies are often referred to as small cakes.
• In our country these are commonly known as biscuits
COOKIES
●Very soft doughs which are deposited directly onto the
oven band;
● High fat and sugar recipes;
● Long baking times with relatively low baking temperatures
●High humidity is required in the first oven zones to allow
the dough to spread on the oven band.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

PROCESS FOR A CHOCOLATE CHIP COOKIE
Short cookies with inclusions of chocolate chips or nuts.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 Products are categorized by the balance of flour,
sugar, fat & water
• High levels of sugar & fat, relative to flour

– Dough remains more fluid & less structure is developed

• High levels of water & flour, low levels of sugar & fat
– Dough develops a firm structure by gluten development
 Products are categorized by the balance of flour,
sugar, fat & water

Source: Wrigley et al., Encyclopedia of Grain Science, Cookies, Biscuits, and Crackers, 2002.
 CRACKERS
• Crackers a wide range of products
are
characterised by open texture
crispy,
savoury flavours. and

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 Products are categorized by the balance of flour,
sugar, fat & water
Formulation
The ‘Major Ingredients’ used
are:
Products are categorized by the balance of flour,
sugar, fat & water
TYPICAL PROCESS FLOW FOR CRACKERS

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 FEATURES WHICH INFLUENCE THE
BAKING PROCESS
In general, crackers may have some of the following features
which influence the baking process:
● Doughs which are leavened and fermented with ingredients
such as yeast, ammonia and sodium bicarbonate.
● Doughs generally have a high water content (15–25%).
●Cracker doughs are laminated (the dough sheet is made up from
multiple thin layers).

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

FEATURES WHICH INFLUENCE THE
BAKING PROCESS
● Some crackers are cut and baked in strips or complete sheets
and broken into individual biscuits after baking.

● Some crackers require a colour contrast between dark blisters

and a pale background colour.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
 PROCESS FOR SNACK CRACKERS
Snack crackers are successful in every market: light and crispy
with oil spray.

Critical Ingredients
1. Flour should be weak with a protein content of 8–9%
2. Proteolytic enzyme.
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
 PROCESS FOR SNACK CRACKERS
Mixing
An ‘all in’ mix on a horizontal mixer
Temperature of about 33°C for enzyme doughs.

Standing Time

Forming
The dough is laminated with four laminations, approximately 4 mm thick
No fat/flour filling is used

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

PROCESS FOR SNACK CRACKERS

Baking

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 PROCESS FOR SODA CRACKERS
Soda crackers are a traditional product in the United States, where they are
made in very large volumes. Similar crackers are the Biscuits ‘Saltine’ or
‘Premium’ crackers.

Important characteristics:
● A two-stage mixing process known as ‘sponge and dough’
● A long fermentation, usually 24 hours
● Fast baking time, around 2.5 minutes, on a heavy mesh preheated oven band

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 PROCESS FOR SODA CRACKERS

• Critical Ingredients
• A strong flour will give an open cracker texture.

• The flour used in the sponge must be 10–11% protein.

• Stronger flour gives a harder cracker. A weaker flour (8.0–

9.0% protein) is usually used for the dough and will give a
product with a softer bite.

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

PROCESS FOR SODA CRACKERS
PROCESS FOR SODA CRACKERS

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 INGREDIENTS
 Wheat Flour

Wheat Gluten
% of protein
determines the flour
strength

Protein content:
Starch
 Strength and elasticity
Rigidity and texture of the biscuit
Crackers are made with strong flour
 Dextrinisation = Colouring of the
biscuit
Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.
 INGREDIENTS
Sugar
 Sweetness
 Texture
 Inhibit starch Gelatinisation and gluten formation

Leavening Agents
Yeast is normally used Used in the production of cream crackers
The yeast is most active at temperatures of 30–35°C during
Sodium bicarbonate
Ammonium bicarbonate

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

 INGREDIENTS
Fats

Act as lubricants
Tendetizant agent
Provides texture/structure to the product
Act as aerating agents
Eating quality (palability)
Moisture-barrier in finished products

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

Is Water an Ingredient?
 Types Of
Cookies
Drop /short cookies

Batter type Stiff batter cookies

According to mixing
Short bread cookies
Cookies

Meringue
Foam type

According to basic
machine used for
production Sponge cookies
 Types of
cookies
According to basic machine
used for production

Cutting machine
Deposit cookies Wire cut cookies Bar type cookies
cookies
Ingredient For Cookies
Wheat flour

sugar

Shortening

Egg

Baking powder

Peanut
Milk

Essence
 Process Of Cookie
Manufacturing
Sieving of Maida and baking powder

Creaming of fat and sugar

Beating of egg and vanilla

Mix Maida and half peanut

Folding of flour and

 Process of cookies manufacturing
Addition of milk

Preparation of dough

Sheeting and molding

sprinkling

Baked at 350f for

20 minutes
MODES OF HEAT TRANSFER

Source: DAVIDSON, I. Biscuit Baking Technology. 2nd Edition, 2016.

QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
QUALITY PARAMETERS AND
CONSUMER’S
ACCEPTABILITY
 References
• Oxford University Press, "Oxford Dictionaries Online: 'biscuit'“
• Biscuit" (http://www.merriamwebster. com/dictionary/biscuit).
Merriam Webster. Retrieved 14 January 2010.
• "Cookie" (http://www.merriamwebster.
com/dictionary/cookie).
Merriam Webster. Retrieved 14 January 2010.
• 10. ^ David, Elizabeth (17 Nov 1977). "Yeast Buns and Small Tea
Cakes". English Bread and Yeast Cookery.
• Illustrated by Wendy Jones (1 ed.). Allen Lane. sec. "Soft
Biscuits".
ISBN 9780713910261.
• "Biscuits & Cookies (http://www
.foodtimeline.org/foodcookies.html). Food Timeline. Retrieved
15 January 2010