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Module 1

• Classification of biscuits
• Overview of biscuit manufacturing
• Cream crackers
• Flour manufacture & types, vital wheat gluten
• Flour Function & testing
• Sheeting & cutting
• Laminators and Laminating
• Semisweet biscuits and Garibaldi
• Mixing and Mixers

Module 2

• Baking processes and principles
• Matzo, Soda crackers, savoury cracker & Puff biscuits
• Sugar and Syrups
• Principles of Process & Quality control
• Baking ovens & baking bands & RF baking
• Biscuit handling and cooling & Oil spraying
• Packaging principles & Packaging materials
• Dairy Products, milk, butter, cheese, eggs, whey & Other cereals & starches
• "Checking" & Moisture testing

Module 3

• Fats, types and chemistry & Processing of fats
• Biscuit Shelf life considerations
• Wafers
• Short dough biscuits
• Rotary moulding
• Function of sugars and fats and common problems
• Chocolate and cocoa
• Chocolate handling and usage

Module 4

• Leavening and acidification, Miscellaneous Ingredients, non nutritive additives
• Biscuit Spread and Shrinkage
• Hygiene and Product Safety
• Ingredient handling and metering
• Creams and cream sandwiching
• Jams, Jellies and Water Activity
• Extruded and Deposited types
• Monitoring Manufacturing efficiency & Waste management & recycling