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 refrigerantequipments 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 .
