List of Major Ingredients Used in Bakery Products

There is a major list of ingredients which is being used in bakery products. The ingredients are starts from cereals and cereal products and ends at Acidulates. Raw material are taken from other industries for commercial use.

The pack weight of raw material varies for 1kg to 100 kg for commercial purposes.

The quality of raw materials play an important role in the quality of final product i.e. baked cookies and biscuits. Therefore, before taking the raw material one should also ensure the quality of raw material which lies under legal standards.

Ingredients Used in Bakery Products

If any of the raw material expired or violates quality standards and mistakenly someone used that as ingredients then it also hampers the overall quality of cookies or biscuits.

Here, we are sharing a complete list of ingredients in tabular form where column comprises its approximate pack weight of ingredients, shelf life of ingredients, storage temperature of ingredients and sampling methods before using that ingredient as ingredient.

There are different sampling methods for every ingredient. It is the procedure for ensuring the quality of raw material by testing minimum no. of ingredient as a sample in laboratory with all FSSAI standards.

So let us have a look on the complete list of ingredients which is being used as raw material in biscuits or cookies processing.

List of Major Ingredients Used in Bakery Products

  • Cereals and Cereals Products
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Wheat Flour 50 15 Days 32±5°C Sq. Root of Total No. Of Bags
Soya Flour 50 12 Month Ambient Sq. Root of Total No. Of Bags
Whole Wheat Flour 50 15 Days Ambient Sq. Root of Total No. Of Bags
  • Edible Starch Powder
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Maize Starch Powder 50 6 Months Ambient 7        Bags for 100-300
  • Sugar and Its Derivatives
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Refined Sugar 50/100 15 Days Ambient Sq. Root of Total No. Of Bags
Dextrose 50 10 Month Ambient Sq. Root of Total No. Of Bags
Liquid Glucose 300 12 Months Ambient 3 Barrel
Malt Extract 290 12 Months Ambient 3 Barrel from 1 Batch
Black Jack 300 12 Months Ambient
Honey 60 12 Months 20-25°C
Invert Syrup
  • Oil and Fats
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Liquid Vanaspati/RPO/HVO Silo Tanks 15 Days 45±5°C 6 Boxes from 200-400 Boxes

7 Boxes from 400-600 Boxes

Vanaspati Solid 15 6 Month ≤ 25°C
  • Emulsifier and Antioxidants
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Soya Lecithin 290 8 Months Ambient 5 Barrels
GMS (Glycerol Mono Stearate) Finamol-90 25 12 Month Ambient 1 Box per batch
SSL (Sodium Stearo-2-Lactylate) Finamol-9750 25 6 Months Ambient 1        Box per batch
  • Leavening Agents
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
A.B.C. 50 12 Months Ambient 5 Bags from 200-400 Bags
S.B.C. 50 12 Month Ambient 3 Bags from 200-400 Bags
SAPP 25 18 Months Ambient 5 Bags from 1 Batch
  • Nutrients
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Vitamins and Nutrient Premixes 25 8 Months Ambient
  • Dough Conditioner
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
SMBS 25 8 Months Ambient 3 Bags from 1 Batch
  • Fruit and Fruit Products
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Coconut Powder 25 3 Months ≤ 25°C 3 Bags per Batch
Cashew Nuts 20 6 Month ≤ 10°C 3 Bags from ≥400 Bags
  • Milk and Milk Products
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Whole Milk Powder 25 12 Months ≤ 25°C 4 Bags From 100 Bags
SMP 25 12 Month ≤ 25°C 4 Bags From ≥ 50-100 Bags
Butter 15/20 15 Days ≤ 10°C 7 Boxes from 400-600 Boxes
  • Miscellaneous
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Common Salt 50 12 Months Ambient Sq. Root of Total no. of Bags
Cocoa Powder 25 12 Month ≤ 25°C 4 Bags From 100-500 Bags
Choco chips 280 3 Months ≤ 10°C
  • Mould Inhibitors
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Lactic Acid 35 6 Months Ambient 1 Container/Batch
Acetic Acid 35 12 Month 32±5°C 1 Container/Batch
  • Enzymes
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Papain 5 12 Months 27-30°C
Biobake 25 3 Months 27±3°C
Fungal Amylase 25 12 Months 0-10°C
  • Artificial Colours
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Tetrazine 25L 12 Months 15-30°C 10%
Sunset Yellow 25L 12 Months 15-30°C 10%
  • Natural Colours
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Red Beet 25L 12 Months 15-30°C 10%
Annato 25L 12 Months 15-30°C 10%
Caramel Type IV 25L 4 Months 15-30°C 10%
  • Flavours
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Vanillin 100% 25L 12 Months 10-30°C 10%
Ethyl Vanillin 25L 12 Months 10-30°C 10%
Flavours oil 1/5/25/50L 12/18/24 Months 10-30°C 10%
  • Acidulates
Ingredients Pack Wt. (Kg) Shelf Life Storage Temp Sampling Process
Sodium Al. Sulphate (SAS) 50 12 Months Ambient
Acid Calcium Phosphate 25 12 Months Ambient
Malic Acid 25 12 Months Ambient 1 bag/batch
Citric Acid 25 24 Months 32±5°C 2 bags
Tartaric Acid 25 24 Months 32±5°C 1 bag per batch

Conclusion: We have shared a complete list of ingredients for biscuits and cookies manufacturing, you can used this list try experimenting with each and every ingredient by changing the quantity of ingredient in the total recipe.

You can also create a new recipe for a cookies by using this list. For e.g. if you want to make coconut cookies then there will be a different set of ingredients which is used to baking of coconut cookies while for bourbon cookies you need to add blackjack and cocoa powder in large quantity.

Overall this list is very useful in terms of manufacturing of cookies and biscuits.

 

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