FFPs - Frequently Faced Problems
Biscuits / Cookies being highly hygroscopic gain moisture during storage before being packed and thus become soggy, rubbery and loose their crispness, appeal and taste. This also reduces the shelf life of the product considerably.
General Recommendation :
Relative humidity in the storage area (Temporary storage prior to packaging) should be maintained at 30±5% at 28°C (82°F) to overcome the problem of moisture pickup or moisture regain.
Our Solution :
The Process The biscuit conveyor moving out of the baking oven carries biscuits at a high temperature. The biscuits are cooled to ambient temperature on extended conveyor before these are packed. Normally in most of the cases packing rate is lower than the biscuit plants production rate. Therefore the unpacked biscuits have to be shifted to a temporary store.
Between the time when the biscuits are cooled to ambient temperature and unpacked biscuits are again taken out for packing, the biscuits are exposed to high humidity, as a result of which moisture is picked up or retained by the biscuits.
Therefore it becomes essential that the humidity in the store room (also termed HOT ROOM) be controlled to a level so that the quality of the biscuits is not spoiled.
It has been found that if relative humidity inside the temporary store is maintained at 30 to 35% at ambient temperature, the problem of moisture pickup or regain is overcome.
Hospet Foods, manufacturer of Britannia's "Tiger" brand of biscuit wafers approached Bry-Air dehumidifiers to solve the problem of moisture regain of biscuits during storage.
It was recommended that relative humidity inside the temporary store should be maintained at 30 to 35% at ambient temperature, to overcome the problem of moisture regain.
- Ampee Industries Pvt. Ltd
- Ampro Biscuits
- Britannia Industries Ltd.
- Dalmia Biscuits
- Delta Foods
- Kwality Biscuits
- Real Foods
- Super Snacks
- Tashi Commercial Corporation