This study explores the process of low impact manufacturing in the production of biscuits, including dough making, fermentation, and cooling. It also discusses the use of renewable energy technologies in biscuit manufacturing. Find relevant resources on Desklib.
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Low Impact Manufacturing
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TABLE OF CONTENTS INTRODUCTION...........................................................................................................................1 MAIN BODY...................................................................................................................................1 1. Presenting three types of processes used in Biscuits..............................................................1 2. Sankey diagram with flows, conversions and losses..............................................................2 3. Renewable energy technologies..............................................................................................2 CONCLUSION................................................................................................................................3 REFERENCES................................................................................................................................4
INTRODUCTION Low impact manufacturing process is significant in producing the required set of products with defined ingredients in order to create a whole product. For this study, three types of processes which are used in order to manufacture biscuits have been analysed. Furthermore, this study is also develops Sankey diagram with flows, conversions and losses. Moreover, this study examines the suitable renewable energy technology. MAIN BODY 1. Presenting three types of processes used in Biscuits Below mentioned are three main type of energy which are used while manufacturing biscuits which mainly includes: Dough making and mixingProcess This is mainly associated with the kind of dough which in turn has been used in order to carry out the specific project (Davidson, 2018). However, the mixing of the temperature and the consistency of the dough tends to play key significant role for preparing quality range of biscuits. The dough mixer is the key ingredient which helps in mixing the ingredients well. Doing fermentationProcess This is one of the most important process which helps in the manufacturing of the cookies, biscuits, and various other type of the bakery products. Fermentation in turn takes place in the key presence of the yeast. However, the dough has to be effectively mixed within the yeast and has to be kept for the period of 20 to 26 hours in order to get fermented. The gauging roll in useful in effectively compressing the flat dough in order to make the dough hard or thin. The gauging stations tends to be useful in effectively ensuring gentle reduction in the thickness of biscuits. The rotary cutter in turn has been used which helps in shaping the biscuits. Cooling and testingProcess The biscuits need to be cooled down before the testing and the packaging process. The cooling in turn is however carried out over the conveyor itself (Almansur, Sukardi and Machfud, 2017). Moreover, after the cooling has been done the samples of the cookies in turn has been tested significantly in order to ensure the test and quality. Testing laboratory is one of the key significant process which helps in performing the reagents within the laboratory. 1
2. Sankey diagram with flows, conversions and losses. With the help of the Sankey diagram it has been critically examined that, the biscuits in the oven in turn has been done at the 205-210 degree Fahrenheit. The yeast activity tends to significantly stop. The yeast in turn isconsidered to be most active at the temperature of 30 degree Celsius to the 35 degree Celsius at the time of dough fermentation. However, the temperature which is above 40 degree Celsius then the yeast activity in turn tends to stop and is considered to be highly inactive at the time of the baking process. The key process and flow chart of the biscuit mainly includes use of the composite flour, mixing of the dry ingredients like flour, milk powder, sugar, salt and baking powder. Further water and egg has been added and then the dough has been kneaded and dough is rolled. The pre- heating of the oven at the right temperature of approx 200 degree Celsius is to be done and then the baking of the biscuits for 25 minutes is done at the 200 degree Celsius (Almansur, Sukardi and Machfud, 2017). Then the biscuit is useful in packaging and the storage has been done. Scrap dough in turn is effectively discharged or removed from the machine. This is the machine and has been effectively re- routed by evaluating the dough handling system for the reuse of the dough. Steam heat biscuits is significant in causing the water within the buttermilk and the butter in order to rapidly heat and also release the system by significantly pushing the dough in the upward direction. 3. Renewable energy technologies. The PRISM Oven in turn is considered to be highly significant in offering the direct gas fired, radiant convection and emithermic baking zones effectively to each zones. This is considered to be as one of the significant way which is useful in enhancing the consistency and 2
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also delivering the uniform degree of taste, quality, colour and texture (Shuvo, and et.al., 2019). This is highly prominent in controlling time, humidity, temperature, taste, quality, colour and texture. It is one of the single pass baking platform. Bioenergy is one of the key prominent approach which is useful in the production of the biscuits. The baking energy in turn tends to effectively require high energy demand in the baking process. This eventually requires high degree of electricity and quantity. The thermal energy which is needed for the operation of ovens i.e., with 50% to 80% mainly comprises of the lion share on the energy demand. Moreover, the production waste which is associated with the baking procedure is considered to be as one of the valuable fuel with the key neutrals of carbon dioxide balance. This can be used in order to effectively feed the biomass burner (De Silva and Daundasekara, 2019). This is an effective renewable technology which eventually generates high degree of heat for the production procedure of the biscuit.This technology is applied to improve the ecological balance of the baking process. This is considered to be highly significant in increasing the use of the renewable energy in order to cover the demand of the energy for the manufacturing and production of the biscuits. CONCLUSION From the conducted study it has been summarized that,dough making and mixingProcess, Doing fermentationProcess and Cooling and testingProcess are the three types of processes used in the manufacturing of Biscuits. With the help of the Sankey diagram it has been critically examined that, the baking of the biscuits for 25 minutes is done at the 200 degree Celsius. The PRISM Oven is considered to be highly significant in offering the direct gas fired, radiant convection and emithermic baking zones effectively to each zones. . Bioenergy is one of the key prominent approach which is useful in the production of the biscuits. 3
REFERENCES Books and Journals Almansur, A.M., Sukardi, S. and Machfud, M., 2017. Improving performanceof biscuit production process through lean six-sigma at PT XYZ.Indonesian Journal of Business and Entrepreneurship (IJBE),3(2), p.77. Davidson, I., 2018.Biscuit, cookie and cracker production: process, production and packaging equipment. Academic Press. De Silva, D.K. and Daundasekara, W.B., 2019. An Aggregate Production Plan for a Biscuit Manufacturing Plant Using Integer Linear Programming.Open Access Library Journal,6(11), pp.1-16. Rahman, M.A., 2018. Effects of Moisture Variation on Biscuit Manufacturing Mixes and Method to Calculate its Standard Batch Net Output.Supply chain insider,1(2), pp.13-17. Shuvo, S.D., and et.al., 2019. Development of a HACCP-based approach to control risk factors associated with biscuit manufacturing plant, Bangladesh.Nutrition & Food Science. 4