MAJOR INGREDIENTS  IN BISCUIT,CAKE& BREAD
MANUFACTURING

FLOUR
  • moisture content
  • ash
  • protein
  • viscosity
FAT
  • faa
  • rancidity
  • peroxide value
  • Melting point

LECITHIN
SUGAR
  • moisture
  • size (micron)
  • invert  syrup
SALT
  • iodine value

LEAVENING AGENT S

  • SODIUM BICARBONATE -BAKING POWDER

  • AMMONIUM BICARBONATE

  • YEAST

  • EGGS

  • GLYCEROL  MONIST IRATE ( GMS )

FLAVOURS

  • DRY MILK POWDER
  • CONDENSED MILK
  • WHEY POWDER
  • BUTTER
  • CHEESE
  • YEAST
  • COCOA
  • CHOCOLATES
  • COFFEE
  • VANILLA ESSENCE
  • SPICES
  • SYNTHETIC FLAVOURS

COLORS

  • ARTIFICIAL AND NATURAL COLORS


FRUITS

  • FIGS

  • DATES

  • PRUNES

  • CHERRIES

  • NUTS

  • COCONUTS

  • PEA NUTS


PECTIN








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