1. The source of biscuits
The etymology of biscuits is "bread that has been baked twice", which is derived from the French bis (one more time) and cuit (bake). It is baked with flour and water or milk without yeast.
In the early days, biscuits were mainly used as emergency food during long-term voyages and wars. They were made by hand from the beginning. Now, the production of biscuits is almost all in modern factory assembly line operations, and the production technology of biscuits has also been greatly improved. No matter in terms of taste, quality, or variety.
2. Precautions for handling biscuit food production license
1. Scope of certification products and certification unit
The biscuit products subject to food production license management include various biscuits made from wheat flour, sugar, oil, etc. as the main raw materials, added with bulking agents and other auxiliary materials, and processed in accordance with a certain process, such as: crisp biscuits, tough biscuits, and fermented biscuits , Crackers, cookies, sandwich biscuits, wafer biscuits, egg round biscuits, egg rolls, sticky biscuits, blister biscuits. The application unit for biscuits is one.
The name of the certified product, namely biscuits, shall be indicated on the production license. The biscuit production license is valid for 3 years, and its product category number is 0801.
2. Basic production process and key control links
(1) Basic production process.
Mixing flour and noodles, forming, baking, packaging
(2) Key control links.
Mix powder, bake, and sterilize.
(3) Quality and safety issues that are prone to appear.
a. Scope and amount of food additives used.
b. The residual material has deteriorated, mildewed, etc.
c. Moisture and microorganisms mark.
3. Production resources for biscuit production
(1) Production site.
In addition to the production environment of a biscuit manufacturing enterprise, it should also have a raw and auxiliary material warehouse, a production workshop, and a finished product warehouse that are compatible with the enterprise's production. If the production line is not continuous, there must be a cooling workshop. Companies that produce fermented products must also have fermentation rooms.
(2) Production equipment for biscuit production.
1. Mechanical powder mixing equipment such as dough mixer; 2. Forming equipment; 3. Oven; 4. Mechanical packaging machine.
The molding equipment in the production equipment of the enterprise should be consistent with the varieties produced by the enterprise. The main forming equipment includes:
Crisp biscuits: roll forming machine, etc.
Tough biscuits: laminating machine, roll cutting forming machine, etc.
Fermented biscuits: laminating machine, roller printing machine, etc.
Crackers: roll printing or roll cutting forming machine, etc.
Cookies: Laminator, roll printing or roll cutting forming machine, etc.
Wafer biscuits: pulping facilities, laminators, cutting machines, etc.
Egg round biscuits: pulping facilities, roller printing machines, etc.
Egg rolls: pulping facilities, pouring equipment, baking roll forming machines, etc.
Sticky biscuits: roll printing or roll cutting forming machine, etc.
Blister biscuits: roll printing or roll cutting forming machine, etc.
The production of sandwich products should be equipped with sandwich equipment.
4. Product related standards
GB7100-2003 "Biscuit Hygienic Standard"; QB1253-91 "General Technical Requirements for Biscuits"; QB1433.1-92 "Biscuit Crisp Biscuits"; QB1433.2-92 "Biscuit Toughness Biscuits"; QB1433.3-92 "Biscuit Fermentation" Biscuits"; QB1433.4-92 "Biscuit Crackers"; QB1433.5-92 "Biscuit Cookies"; QB1433.6-92 "Biscuit Sandwich Biscuits"; QB1433.7-92 "Biscuit Wafer Biscuits"; QB1433 .8-92 "Biscuit Egg Round Biscuits"; QB1433.9-92 "Biscuit Egg Rolls"; QB1433.10-92 "Biscuit Sticky Biscuits"; QB1433.11-92 "Biscuit Blister Biscuits"; valid corporate standards for filing .
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