mixing,forming,baking,cooling,packing.
Mixing
Biscuit manufacturing consists of four major process mixing,forming,baking and
packing.Mixing is a process where all ingredients are  put together  in right proportion for
dough formation. These ingredient are then fed into Mixers where mixing is done and dough is
prepared for molding .Major ingredients are flour , fat ,sugar and others as per the product one
would like to have..

Mixing can be done in  One stage ,two stage or three stage s.

One stage or all in One   is type of mixing where all ingredients and water are added once
.Mixing is allowed till  satisfactory dough is prepared .Normally this type of mixing is used for
hard Dough.

Two - Stage mixing :
Creaming : All ingredients are added with water and mixed 4-5 minutes except for flour .
2nd stage :Flour  with chemicals are then mix with the creaming product to form a consistent
dough .

Three stage mixing :
Stage One : fat , sugar  with  other ingredient like milk, chocolate, malt , honey etc are mixed
and cream is prepared with portion of water  .

Stage two: Salt , chemical and flavours with colors are mixed with water.

Stage three : Flour  with water is then added to the prepared cream and mixed till satisfactory
dough is prepared .

Mixing process  have following characteristics which  have be monitored for better
result .
method.
Mixing time : Normally any mixing could be achieved  within 15-25 minutes .
Much depends on mixing  speed of mixer , flour characteristic's or temperatures required for
dough.

Dough Temperatures : Very important factor  the temperature ranges between
35 deg c - 42 deg c  as per biscuit variety .Temperatures are maintained by
refrigerant
equipments like chillers , direct expansion type chillers .In winter dough temperatures are
maintained  by
heating equipments

Dough consistency: This is  done manually by checking dough and stretching the dough it
should not break neither should it be so elastic . These methods are mastered by bakers by trial
and error method.

For cracker variety  dough  had additional ingredient yeast and dough are kept for 10- 24 hrs .

Different  types of   Dough  Mixer
Flour   handling   system
Fat handling  system
Liquid  handling    system
Biscuit  grinding
Sugar  grinding


Mixing  chart















ROLE  OF INGREDIENTS

DOWNLOAD  BISCUIT MANUFACTURING
PROCESS MATRIX

TYPES  OF BISCUIT

NEW  PRODUCT DEVELOPMENT

BISCUIT PLANT LAYOUT

CONVEYOR BELTS

BISCUIT  RECIPE

BISCUIT  FLOW  DIAGRAM

BISCUIT MANUFACTURING MACHINERY LAYOUT



















--
Sno
Batch no
Variety
Mixing time
Dough temp
1
       
2
       
3
       
4
       
5
       
Custom Search
BISCUIT MANUFACTURING
bakery industry
Useful  Link s  On  Bakery  Industry   [ Jobs  ]  [Buy & Sell]  [Bakery project report]  [ Blog ]
BUY  EBOOK  










                            
Bakery Manufacturing
Process -
Bread , Biscuit ,
Cake ,Wafer & Rusk


Price : $ 14.95