Biscuit And

Cookies BY
Shafi Ahmed
 Biscuit

• It is generally recognized that these products

are cereal based and baked to a moisture
content of less than 5%.
• Biscuits are delicate, crisp crust and peels
apart in tender layers
 Types Of Biscuit
Dough High water content,
Low sugar, oil and fat, milk
and eggs
Protein content of wheat
Hard flour for hard biscuits is
higher 8-10%
Crackers: require smaller amount of
sugar, oil and fat and larger amount of
Biscuit

wheat flour and protein content of

wheat flour should be high 8-11%

Less Water and wheat

flour containing less
protein 6-8% is used
soft
High fat & high sugar,
Milk and eggs
 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
 Ingredient Of Biscuit
Majo Minor
r Wheat Milk
flour powder
Sug Liquid
ar glucose
Shortenin Emulsifie
g r
Wate Sal
r t
Leavening Enzym
agent e
Antioxidant
Colour Invert

sugar

Sodium meta
bi-sulphide
General Steps In Biscuit Manufacturing

Step 1
• Preparation of ingredients

Step 2
• Mixing of ingredients

Step3
• Rotary molding

Step
• Baking & cooling
4

Step 5
• Packaging

• Storage & distribution

Step 6
 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
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
Rotary Molding
Dough in
batches
Dough hopper

sheeter Cutter

Metal detector

Dough
conveyor
Forcing roll M
o l
d i
n
Die roll g

Rubber roll

Transfer Scra
knife p

Blowe
Penning r
table
Hoppe
Oven r
conveyor
 Baking Section
•Oven used for baking is dividedinto various zones
according to temp employed.
•Number of zones required upon rpm used.
•There are 3 major sections:

Puffin Bakin Colourin

g g g
sectio sectio section
n n
(180-200 (230-280˚
˚C) 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.
 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
 Types Of
Cookies
Drop /short
cookies

Batter Stiff batter

type cookies
According mixin
to g Short bread
cookies
Cookie

Meringu
s

Foam e
type
According to
basic machine
used for Sponge
production cookies
 Types of
cookies
According to basic
machine
used for production

Deposit Wire cut Bar type Cutting

cookies cookies cookies machine
cookies
Cookies Depositor
Bar type cookies
Ingredient For
Cookies
Wheat flour
sugar

Shortening

Egg

Baking

powder

Peanut

Milk

Essence
 Process Of Cookie Manufacturing
Sieving of flour and baking powder
Creaming of fat and sugar

Beating of egg and vanilla

Mix flour 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
 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