Important industrial laboratory instruments Sedimentation shaker

Ph meter
Vis meter
Leak test apparatus
Melting point apparatus
Moisture analyzer
Wing balance
Hot air oven
Sox let method
BOD incubator
Muffle furnace
water bath
bursting strength

 Aim to determine the sedimentation

value in wheat flare

Requirement- sedimantationshaker, wheat flavor
flask
Chemical requirement- bromophenol,
isopropyl lactic acid

Procedures take 3.2 gm Maida and 50 ml

bromophenole and adjust sedimentation
shaker for 5 minute
After add 25 ml isopropyl lactic acid and
keep in 5 minute
After flask keep in table 5 minute and read
the sedimentation value

Result
Tirupati-21.5
Himangi-20.5

Aim-to determine the gluten test

Requirement- weing balance, specula,

beaker hot air oven,
Procedure-take 25 ml wheat flavor and
add 15 mi water and proper mix and
prepare dough
Dough dips in the water for 1 hour and
after wash proper
Spread in paper and keep in hot air oven for
4 hour and after weight

 Aim anti oxidant test

Requirement Beaker, calendar, pipette,
Chemical requirement oil, methanol,
dimethyle amine
Proceduretakes 5ml oil in a glass beaker and
add 5 ml methanol and add 5 ml diethyl amine
and keep in dark and give the pink color

Resultoil in present antioxidant

 Aim- determine the free fatty acid

Requirement- pipette, burette flask, being

balance

Chemica req.neutral, alcohol, (methanol),

penoph. Indicatoretc.

Procedure take 50 ml neutral alcohol and

titrate in 0.01n NAOH and give the pink color
after add 20 gm oil and some hot in hot air oven

And titrate in 0.5 N NAOH read out the titrate

value of blank and sample value

Result 0.5

CalculationVxNx28.2/w

Wwt. of sample
V=volume titrate value
N=normality of NAOH

 Aim determination of the peroxide value

Requirement- flask beaker pipette, burette
etc.
Chemical req.- glacial acetic acid
+chloroform , KI, starch indicator
Procedure takes 2.25 gm oil and adds 25 ml
GAA +chloroform and adds 1 ml potassium
iodide solution and keep in dark place for 1 min.
After 1 ml add starch indicator and 35 ml distill
water and titrate 0.002
N NAOH gives the milky white colure
Result sample present in peroxide
Aim- determine the alcoholic acidity in
wheat flavor

 Requirement- wheat flavor phenol.

Indicator, neutral alcohol,

Procedure take 8-10 gm sample dissolve in

70 ml neutral alcohol put it in and night
after 1 night filter it
Take 5ml filtrate and ad phenoph.Indicator
And titrate it 0.05NNAOH
And give the light pink color
Result alcoholic acidity present in wheat
flavor

Calculation-

TVX24.52x0.05/wt. of sample

Aim-presence of TBHQ in oil and fat

 Reagent -Methanol, die methylamine, 40%

n-butyl alcohol
Proceduretake 5gm sample in test tube
and equal quantity of methanol shake 5min.
to the methanol layer add 5ml of diethyl
amine and n-butyl alcohol appearance of
red color confirm of TBHQ
RESULT-sample in present TBHQ

Date

Time

Pkd

shift

Variety

Weight

Machine

No. of

Leakage

no.

packets

packets

31/07/13

11-12:00

31/07/13

50-50

55gm

50-50

110gm

18

Bourbon

32

12

B/B

120

11

B/B

150

Jim jam

37gm

13

31/07/13

2-3:00

31/07/13

50-50

55gm

19

50-50

110gm

b/b

32gm

10

b/b

120

11

b/b

150

20

Jim jam

37gm

20

31/07/13

3-4:00

31/07/13

50-50

55gm

50-50

110gm

18

Bourbon

32gm

12

b/b

120

11

b/b

150

Jim jam

37gm

13

date

time

pkd

shift

Variety

Wt.

machine

No.ofp

Leaka

no

ackets gepac
ketspa
ckets

02/08/13

12-1:00

02/08/13

50-50

55gm

50-50

110gm

18

Bourbon

32gm

10

b/b

120gm

11

b/b

150gm

Jimjams

37gm

13

02/08/13

2-3:00

02/08/13

50-50

55gm

50-50

110gm

18

Bourbon

32gm

12

b/b

120gm

11

b/b

150gm

Jim jam

37gm

13

02/08/13

3-4:00

02/08/13

50-50

55gm

19

50-50

110gm

Bourbon

32gm

10

b/b

120gm

11

b/b

150

20

Jim jam

37gm

13

Date

Time

pkd

shift

Variety

weight
55gm

Machine
no.
19

No. of
packets
5

Leakage
packets
2

03/08/13

03/08/13

50-50

1112:00

A
A
A
A
A

50-50
Bourbon
B/B
B/B
Jim jam

110gm
32
75
150
37gm

1
12
11
9
13

5
5
5
5
5

0
2
3
2
1

03/08/13

2-3:00

03/08/13

B
B
B
B
b
b

50-50
50-50
b/b
b/b
b/b
Jim jam

55gm
110gm
32gm
75
150
37gm

5
1
10
11
20
20

5
5
5
5
5
5

3
0
2
2
1
1

03/08/13

3-4:00

03/08/13

c
c
c
c
c
c

50-50
50-50
Bourbon
b/b
b/b
Jim jam

55gm
110gm
32gm
75gm
150
37gm

3
18
12
11
9
13

5
5
5
5
5
5

3
0
2
2
1
1

Date

time

Pkd

shift

Variety

weight

06/08/13

121:00

06/08/13

50-50

a
a
a
a
a

1:200

06/08/13

34:00

06/08/13

06/08/13

55gm

Machine
no.
18

No. of
packets
5

Leakage
packets
2

50-50
Bourbon
B/B
B/B
Jim jam

110gm
32
75
150
37gm

3
12
11
20
13

5
5
5
5
5

0
2
1
1
0

50-50

55gm

19

b
b
b
b
b

50-50
b/b

110gm
32gm

b/b

75

b/b
Jim jam

150
37gm

2
10
11
20
20

5
5
5
5
5

0
2
2
1
0

31/07/13

50-50

55gm

b
b
b
b
b

50-50
Bourbon
b/b
b/b
Jim jam

110gm
32gm
75
150
37gm

18
12
11
9
13

5
5
5
5
5

1
2
2
1
0

Date

time

pkd

shift

Variety

weight

07/08/13

07/08/13

50-50

1011:00

a
a

27/07/13

a
B

27/07/13

07/08/13

121:00

07/08/13

34:00

07/08/13

55gm

Machine
no.
3

No. of
packets
5

Leakage
packets
2

50-50
Bourbon

110gm
32

1
10

5
5

2
2

B/B
Pure
magic
chocolate
Pure
magic
vanilla
whip

150
100gm

9
-

5
5

1
3

100gm

50-50

55gm

b
b
b
b

50-50
b/b
b/b
b/b

110gm
32gm
120
150

18
12
11
20

5
5
5
5

1
2
3
1

07/08/13

50-50

55gm

c
c
c
c

50-50
Bourbon
b/b
b/b

110gm
32gm
75gm
150

1
12
11
20

5
5
5
5

0
2
2
1

Date

Time

pkd

Shift

Variety

weight

Machine
no.

No. of
packets

Leakage
packets

08/08/13

08/07/13

50-50

55gm

1112:00

a
a
a
a

50-50
Bourbon
B/B
B/B

110gm
32
75gm
150

18
12
11
9

5
5
5
5

0
1
3
1

08/08/13

2-3:00

08/08/13

a
a
a
a
a

50-50
50-50
b/b
b/b
b/b

55gm
110gm
32gm
75gm
150

9
1
16
11
9

5
5
5
5
5

3
0
2
3
1

08/08/13

3-4:00

08/08/13

b
b
b
b
b

50-50
50-50
Bourbon
b/b
b/b

55gm
110gm
32gm
75gm
150

3
18
12
11
9

5
5
5
5
5

2
1
2
2
1

date

Time

pkd

shift

Variety

weight
55gm

Machine
no.
9

No. of
packets
5

Leakage
packets
2

09/08/13

09/0813

50-50

1112:00

A
A
A
A

50-50
Bourbon
B/B
B/B

110gm
32
75
150

1
10
11
20

5
5
5
5

0
1
3
2

09/08/13

2-3:00

09/08/13

B
B
B
B
b

50-50
50-50
b/b
b/b
b/b

55gm
110gm
32gm
75
150

3
1
12
11
20

5
5
5
5
5

3
1
3
2
2

09/08/13

3-4:00

09/08/13

c
c
c
c
c

50-50
50-50
Bourbon
b/b
b/b

55gm
110gm
32gm
75gm
150

9
18
10
11
9

5
5
5
5
5

2
0
1
1
1

Date

time

pkd

shift

Variety

weight
55gm

Machine
no.
19

No. of
packets
5

Leakage
packets
2

10/08/13

10/08/13

50-50

1112:00

A
A
A
A

50-50
Bourbon
B/B
B/B

110gm
32
75
150

1
10
11
9

5
5
5
5

0
2
1
2

10/08/13

1-2:00

10/08/13

B
B
B
B
b

50-50
50-50
b/b
b/b
b/b

55gm
110gm
32gm
75
150

5
1
10
11
20

5
5
5
5
5

2
0
2
2
1

10/08/13

3-4:00

10/08/13

b
b
b
b
b

50-50
50-50
Bourbon
b/b
b/b

55gm
110gm
32gm
75gm
150

3
18
12
11
9

5
5
5
5
5

2
0
2
2
1

Date

Time

pkd

shift

Variety

weight

13/08/13

13/08/13

50-50

1011:00

A
A
A
A
A

13/08/13

2-3:00

13/08/13

13/08/13

3-4:00

13/08/13

55gm

Machine
no.
19

No. of
packets
5

Leak
packets
2

50-50
Bourbon
B/B
B/B
Jimjams

110gm
32
75
150
37gm

18
12
11
9
13

5
5
5
5
5

0
2
2
2
1

B
B
B
B
b
b

50-50
50-50
b/b
b/b
b/b
Jim jam

55gm
110gm
32gm
75
150
37gm

5
1
10
11
20
20

5
5
5
5
5
5

1
0
2
1
1
1

c
c
c
c
c
c

50-50
50-50
Bourbon
b/b
b/b
Jimjams

55gm
110gm
32gm
75gm
150
37gm

3
18
12
11
9
13

5
5
5
5
5
5

2
0
2
2
1
1

Date

time

pkd

shift

Variety

weight
55gm

Machine
no.
19

No. of
packets
5

Leakage
packets
2

14/08/13

14/08/13

50-50

1112:00

A
A
A
A
A

50-50
bourbon
B/B
B/B
Jim jam

110gm
32
75
150
37gm

1
12
11
20
13

5
5
5
5
5

0
2
2
2
1

14/08/13

2-3:00

14/08/13

B
B
B
B
b
b

50-50
50-50
b/b
b/b
b/b
Jimjams

55gm
110gm
32gm
75
150
37gm

5
1
10
11
9
20

5
5
5
5
5
5

2
0
2
2
1
1

14/08/13

3-4:00

14/08/13

c
c
c
c
c
c

50-50
50-50
Bourbon
b/b
b/b
Jimjams

55gm
110gm
32gm
75gm
150
37gm

3
18
12
11
9
13

5
5
5
5
5
5

2
0
2
2
1
1

MIXING
PRE-MIXING IN50-50

Meads
Sugar solution
Yeast solution
Papen enzyme
Neutralize enzyme
Fungamil enzyme
Citric acid solution
Acid calcium phosphate
Water

SPONGE RECIPE IN-50-50 Flour

S. solute
Invert syrup
Palm oil
Fresh yeast
Sodium bi carbonate
Water

DOUGH RECIPE IN50-50

Meads
S. solute
Loon sugar
Invert syrup
Palm oil
Salt
s. bi carbonate
Ammonium bi carbonate
Solve pest
Lactic acid
Flavor vanilla
Excellent
Flavor RCH
Flavor MM
Martial sugar
s .meta bisulphate
Sponge
Premix
Water
Process dust

FLOW CHART PREPRATION OF BISCUITS-Receiving ingredients

Inspection of ingredients

Rejected-----sent to suppler

Accepted

Ingredients store--mixing ingredients, and flavor, receiving sugar grinding

preparation of invert syrup, biscuits dust and color solution.

Sponge and premix preparation

Mixing ingredients charging in mixer

Mixing

Variety: hard dough/fermented doughMixing hopper

Sheeted

Laminator

Presenter web

1st gauge roller

2nd gauge roller

Final gauge roller

Intermediate web

Cutting web

Intermediate web

Pannier web

Oven backing

Stripper conveyer

Shorting conveyer

Oil spray (optional)

Cooling conveyer

Metal detector

Packaging

VARIETY:SHORT DOUGHMixing hopper

Dough breaking

Feeding conveyer

Metal detector

Feeding conveyer

Molder

Endless web

Pannier web

Oven

Stepper conveyer

Shorting conveyer

Oil spray (optional)

Cooling

Metal detector

Packaging (trying/form)

 OVEN TEMPRATURE- 50-50Top- 174 258 297 308 293 174

Bottom- 150 230 323 261 206 160

OVEN TEMPRATURE IN bourbonTOP- 188 264 295 300

298

BOTTEM-181 256 280 293 256

164

160

OVEN TEMPRATUREIN JIMJAMTOP- 170

247

278

Bottem-157

234

293

286 273 175

261

207 162