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The document is a quality control checklist for biscuit manufacturing, detailing inspection criteria for raw materials, dough preparation, forming, baking, cooling, quality testing, packaging, storage, and documentation. It emphasizes the importance of maintaining standards across all stages of production to ensure product quality. The checklist includes spaces for batch number, date, and inspector's signature for accountability.

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24 views1 page

HTML Code

The document is a quality control checklist for biscuit manufacturing, detailing inspection criteria for raw materials, dough preparation, forming, baking, cooling, quality testing, packaging, storage, and documentation. It emphasizes the importance of maintaining standards across all stages of production to ensure product quality. The checklist includes spaces for batch number, date, and inspector's signature for accountability.

Uploaded by

zck95q22b6
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Biscuit Manufacturing

Quality Control
Checklist
Batch No: __________ Date: __________
Inspector: __________

Raw Material Inspection

Flour quality (color, texture, moisture)


Sugar (grain size, color, purity)
Fat/oil freshness (no rancid odor)
Leavening agents within expiry
Eggs (if used) - freshness
Milk/milk powder - quality & expiry
Ingredients match COA/specifications

Dough Preparation

Mixing time and temperature within limits


Dough consistency and moisture
Ingredient distribution even
Dough pH (if applicable)

Forming & Cutting

Biscuit shape and size uniform


Moulds/cutters clean and functional
Dough thickness consistent

Baking

Oven temperature set correctly


Bake time and belt speed correct
Biscuit color (even, golden brown)
Moisture content (target range)
Cracks, burns, or deformities

Cooling

Cooling time adequate


Conveyor clean and airflow OK

Quality Testing (Post-Baking)

Texture (crispiness, hardness)


Taste (flavor profile)
Odor (pleasant, no off-smell)
Weight/size conformity
Breakage within limit (%)
Microbiological test (if applicable)

Packaging

Packaging material clean/intact


Correct labeling (batch, expiry, etc.)
Seal integrity
Correct count/weight per pack

Storage & Dispatch

Storage area clean/dry


FIFO system followed
Transport conditions acceptable

Documentation

QC checks recorded accurately


Batch log updated
Deviations/corrections noted

Final Remarks / Inspector


Signature

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