Project Overview
Flour is one of the most critical raw materials in biscuit manufacturing, directly influencing dough behavior and final product quality. During my internship at Maliban Biscuit Manufactories (Pvt) Ltd., I carried out a project to analyze the relationship between flour quality specifications and biscuit quality parameters for Cream Cracker and Buddy biscuit varieties.
The main focus of this study was to understand how variations in flour properties affect biscuit dimensions and overall product consistency, supporting better raw material selection and process optimization.
Objectives
The key objectives of this project were to:
- Evaluate flour quality characteristics such as extensibility, resistance, and R/E ratio.
- Analyze biscuit quality parameters including length, breadth, and thickness.
- Identify correlations between flour properties and final biscuit dimensions.
- Support process optimization and improve product consistency in production.
Methodology
The project was conducted using a data-driven analytical approach. Flour quality reports were collected from laboratory records, while biscuit quality measurements were obtained from production data.
Key flour parameters such as extensibility, resistance, and the extensibility-to-resistance (R/E) ratio were analyzed alongside biscuit dimensions. Statistical comparison and correlation analysis were performed to identify relationships between raw material properties and final product characteristics.
Key Activities
Collected flour quality data from laboratory reports.
Gathered biscuit dimension data (length, breadth, thickness) from production records.
Organized and cleaned data for analysis.
Performed correlation analysis between flour properties and biscuit parameters.
Identified trends affecting dough handling and product uniformity.
Developed insights for improving flour selection and process control.
Results and Outcomes
The analysis helped identify meaningful relationships between flour characteristics and biscuit quality. Variations in extensibility and resistance were found to influence dough behavior during processing, which directly impacted biscuit dimensions and consistency.
The findings provided valuable insights for improving raw material selection and supporting better process control strategies in production. This contributed to enhanced product consistency and reduced variability in biscuit quality.
Skills Developed
Through this project, I improved my skills in data collection, statistical analysis, interpretation of production and laboratory data, process evaluation, and applying scientific knowledge to real industrial food manufacturing challenges.