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Common quality problems of biscuit production line and preventive measures

16-07-2020

Common quality problems of biscuit production line and preventive measures

Common quality problems of biscuit production line and preventive measures

HG Admin 16-07-2020

Common quality problems of biscuit production line and preventive measures

1. The problem and preventive measures of foreign matter mixing
In the production of biscuits and the supply chain of raw and auxiliary materials, the mixing of foreign materials such as the operator's hair, plastic brushes, packaging materials and sealing threads, needles, etc. may cause quality accidents.
Shi Zhonglie Senior Engineer believes that in order to eliminate the problem of foreign matter mixing, it is necessary to strengthen the management of the above links, especially pay special attention to the mixing of dangerous impurities such as needles. Establish management systems such as inspection, acceptance, and overhaul, and put them into place. The key parts should use magnets or metal detection instruments and other tools.
Technical improvement is the best way to avoid the mixing of foreign materials. Our country has a continuous production line consisting of continuous cleaning of wheat and packaging of biscuits, which consists of continuous pipelines, tankers, silos for storage, transportation, and baking of biscuits, which greatly reduces the possibility of mixing foreign materials. When using inferior biscuits that are not shipped from the factory, make sure that no foreign matter is mixed in and add them according to the ratio, otherwise normal production will be affected.


2. Excessive sulfur dioxide standard and preventive measures
The residual sulfur dioxide in biscuits is mainly the decomposition product of the modifier sodium metabisulfite. In the production of biscuits, in order to improve the extensibility and plasticity of the dough, food companies may add excessive amounts of sodium metabisulfite, causing excessive sulfur dioxide.
In order to prevent excessive sulfur dioxide in biscuits, first of all, we should strengthen the management of flour suppliers, choose flour suppliers with stable product quality and good reputation, and lay a good material foundation for reducing the amount of sodium metabisulfite used in ingredients. Secondly, sodium metabisulfite should be used in accordance with statutory standards to eliminate the problem of excessive use of sodium metabisulfite. Third, use biological enzyme preparations instead of sodium metabisulfite. The cost of enzyme preparations is relatively high, but with the expansion of the scope of enzyme preparations, its production costs will also be reduced. For example, the biological compound biscuit enzyme preparation developed by a biotechnology company in Jiangsu has been successfully used in many biscuit companies with its excellent quality and good cost performance, effectively improving the quality and market competitiveness of biscuit.
3. Misuse of additives and preventive measures
Because of the increasingly fierce market competition, some biscuit production companies use additives such as flavors in the production process to reduce costs and improve product taste. Biscuits that are misused and abused by additives are difficult to observe with the naked eye. Such biscuits are likely to cause harm to consumers' health.
In order to prevent this kind of problem, on the one hand, biscuit production enterprises should strengthen self-discipline, use food additives strictly in accordance with national laws and regulations, and do not use additives in excess or excess. On the other hand, food regulatory authorities need to increase management efforts to severely punish illegal use of food additives.

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