2. RAW MATERIAL USED FOR THE
MANUFACTURE OF BISCUIT
INGREDIENTS
ï¶ REFINED WHEAT FLOUR
ï¶ SUGAR
ï¶ HYDROGENATED VEGETABLE
OIL(HVO)
ï¶ SALT
ï¶ INVERT SUGAR
ï¶ SKIMMED MILK POWDER(SMP)
ï¶ SODIUM META
BISULPHATE(SMBS)
ï¶ AMMONIUM BICARBONATE
ï¶ LECITHIN/ FINAMUL
ï¶ WATER
ï¶ MALT EXTRACT
ï¶ BLACK JACK
ï¶ TERT-BUTYL HYDRO QUINONE
(TBHQ)
12. PRODUCTION
HVO +Invert syrup+ flavor+ grinded sugar +biscuit powder+ SMP
Dry creaming (for 3-4 minutes)
Chemical solution added (ABC+SPC+SALT+WATER)
Wet creaming (for 6-8 mins)
Transfer to mixer
Maida added
Mixing time (for 5-8 mins)
13. Unloaded in trollies
Rest for about 8-10 minutes according to environmental and mixing condition
Transfer to molding area and molded in continuously rotating die.
Transfer for baking to oven in 6 zones
Cooling on belt conveyor for about 4-5 minute
Metal Detection(CCP)
Packaging and transferring to the dispatch room
Retailing and distribution