Skip to main content

What is Biscuits & Biscuit Defects (at industrial level)2020

What is biscuits & Biscuit Defects/ Biscuit Problem (at industrial level)2020.

Biscuits:

Biscuits is a baked, edible and commonly flour based product. it is small , thin , flat baked to a low moisture content less than 5%.


 Biscuits Defects/ Problems are as follows:


  • Blisters
  • Reverse shell
  • Cream Oozing
  • Spreading
  • Hard Bite
  • Breakage
  • Shrinkage


Blisters:




Dark patches, blister or bubbles formation on the top of biscuits due to over baking in the oven.

Reverse Shell :





Reverse shell - in  cream sandwich biscuits when one of the biscuit sandwiched in the reverse manner.

Cream Oozing :




Cream oozing means -cream comes out of the sandwiched biscuits.

Spreading of Biscuits:




the distortion in the shape of biscuits, that is increase in breadth than the standard.

Hard Bite: 




Fat for biscuits are virtually important ingredient in achieving the texture, mouthfeel, and the bite of biscuits. Hard bite have relatively low percentage of fats in the recipe .



Breakage :




Breakage of the biscuits to physical abrasion or pressure. Cracking occurs when small hairline cracks develop in biscuit. These may consequently result in breakage when the product is exposed to minimal force.


Shrinkage:



Shrinkage of biscuits due to strong flour especially high gluten and high sedimentation value or low gluten with high sedimentation value in both the cases biscuits shrinks.
Labels:

Comments

Post a Comment

If you have any doubt please let me know...

Popular posts from this blog

FSSAI Has Changed The Logo For Non-Vegetarian Food 2021.

FSSAI Has Changed The Logo For Non-Vegetarian Food 2021.  
Post a Comment
Read more

What is Food Safety Hazard,Types of Food Hazards & Prevention of Food Hazards 2020.

What is Food Safety Hazard, Types of Food Hazards & Prevention of Food Hazards 2020. Food Safety Hazard:- A food safety hazards refers to any agent with the potential to cause adverse health consequences for consumer. Food hazards may be physical, biological, chemical and allergic known as a food hazards. There are Four Type of Food Hazards: - 1)Physical Hazards 2)Chemical Hazards 3)Biological Hazards 4)Allergens. 1)Physical Hazards:- "Physical hazards includes foreign objects in food that can cause harm when eaten known as a physical hazards". Common Physical Hazards Include:- Glass or Metal Hair Finger nails. Jewelry piece. Lint & Threads Band-aids. Plastic or piece of disposable. Staples pins. Prevention of Physical Hazards:- Inspect raw material & equipment. Avoid jewelry, nail polishing, pinning(personal hygiene). By wearing proper attire. Avoiding use of stables. 2)Chemical Hazards:- "A chemical hazard is naturally  occurring and process induced chemica...
5 comments
Read more

What is Food Frauds(Vulnerability Assessment & Critical Control Point),Types of Food Fraud, How Does Food Frauds Affect Consumers 2020.

What is Food Frauds(VACCP), Types of Food Fraud,  How Does Food Frauds Affect Consumers 2020. . A collective term used to encompass the deliberate and intentional substitution, addition, tempering or misrepresentation of food, food ingredients or food packaging or false or misleading statements made about a product, for economic gain . Food fraud for economic reasons is also increasing -requirement for a food fraud mitigation plan like melamine added to dairy products in china. VACCP PROCESS:- 1. Establish an  Vulnerability Assessment Team. 2.Use SSAFE's Food Fraud Vulnerability           Assessment Tools. Use Decision Tree to identify exposure to risk (ingredients, supplier, customers, product lines, brand, region, company-wide). Summaries information resulting from Decisions Tree analysis. Complete questionnaire to identify risk. Review main spider webs and certainty (opportunities/motivation and control). Review detailed spider web(opportunitie...
3 comments
Read more