UNIVERSITAS DIPONEGORO

FAKULTAS TEKNIK
MAGISTER TEKNIK KIMIA

TUGAS I
KESELAMATAN PANGAN

Sayyidah 21030116420021
Dyah Rosita Heny 21030116420020

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General Steps In Biscuit Manufacturing

Step 1
• Preparation of ingredients

Step 2
• Mixing of ingredients

Step3
• Rotary molding

Step 4
• Baking & cooling

Step 5
• Packaging

• Storage & distribution

Step 6
 Ingredient Biscuit
Major Minor
Wheat flour Milk powder

Sugar Liquid glucose

Shortening Emulsifier

Water Salt

Leavening agent Enzyme

Antioxidant

Colour

Invert sugar

Sodium meta bi-sulphide

 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
Die roll d
i
n
g
Rubber roll

Transferknife Scrap

Blower
Penning table
Hopper
Oven conveyor
 Baking Section
•Oven used for baking is divided into various zones
according
to temp employed.
• Number of zones required upon rpm used.
• There are 3 major sections:

Puffing Baking Colouring

section section section
(180-200 ˚C) (230-280˚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.
 Packaging and finish product

1. Only food grade packaging material

(printed/unprinted) should be used for wrapping and
packaging of food items..

2.Packaging material should also be kept and stored under

hygienic conditions in a room intended for the purpose.

3.Packing room temperature is to be maintained at 22-24 deg Centigrade

4.Packers handling naked cakes to use sterilized gloves. Disinfectant
solutions to be used by all packers as and when required

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Hazards Associated with Bakery Product

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TERIMA KASIH

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