Background to the biscuit industry 2. 1 What are biscuits? Biscuits are small baked products made principally from flour, sugar and fat. They typically have a moisture content of less than 4% and when packaged in moistureproof containers have a long shelf life, nonths or more appeal to consumers is determined y the appearance and eating qualities. For example, consumers do not like broken biscuits nor ones that have been over or under baked Biscuits are made in many shapes and sizes and after baking they may be coated with chocolate, sandwiched with a fat-based filling or have other pleasantly flavoured additions 2.2 How are biscuits made? Biscuits are a traditional type of flour confectionery which were, and can still be, made and baked in a domestic kitchen. Now they are made mostly in factories on large production plants. These plants are ge and complex and involve considerable mechanical sophistica- ing, baking and packing are largely continuous operations but metering ingredients and dough mixing are typically done in batches There is a high degree of mechanisation in the biscuit industry but at present there are very few completely automatic production plants. This means that there is a high degree of dependence on the operators to start and control production plants. It is essential that operators are skilled in the tasks they have to do and this involves responsibility for product quality. As part of their training they must know about the ingredients and their roles in making biscuits. They must be aware of the potential ingredient quality variations and the of the There are basically two types of biscuit dough, hard and soft. The difference is determined by the amount of water required to make a2 Background to the biscuit industry 2.1 What are biscuits? Biscuits are small baked products made principally from flour, sugar and fat. They typically have a moisture content of less than 4% and when packaged in moistureproof containers have a long shelf life, perhaps six months or more. The appeal to consumers is determined by the appearance and eating qualities. For example, consumers do not like broken biscuits nor ones that have been over or under baked. Biscuits are made in many shapes and sizes and after baking they may be coated with chocolate, sandwiched with a fat-based filling or have other pleasantly flavoured additions. 2.2 How are biscuits made? Biscuits are a traditional type of flour confectionery which were, and can still be, made and baked in a domestic kitchen. Now they are made mostly in factories on large production plants. These plants are large and complex and involve considerable mechanical sophistica￾tion. Forming, baking and packing are largely continuous operations but metering ingredients and dough mixing are typically done in batches. There is a high degree of mechanisation in the biscuit industry but at present there are very few completely automatic production plants. This means that there is a high degree of dependence on the operators to start and control production plants. It is essential that operators are skilled in the tasks they have to do and this involves responsibility for product quality. As part of their training they must know about the ingredients and their roles in making biscuits. They must be aware of .the potential ingredient quality variations and the significance of these. There are basically two types of biscuit dough, hard and soft. The difference is determined by the amount of water required to make a 4