crackers. .pptx

Crackers is the type of confectionery

1. Technology and fssai specification of CRACKERS AYSHA.C M SC. FT R OLLNO:2

2. Crackers Crackers are thin, crisp baked wafer-like biscuits ( savory or lightly salted) often eaten as snacks or with toppings (soda crackers, cream crackers, cheese crackers, matzoh -style, etc.). The FSSAI groups them under bakery/biscuit products and defines “cracker” as a thin, crisp wafer usually made from dough.

3. Ingredients: Flour (refined wheat / maida , whole wheat, or alternative flours) — structure. Fat (vegetable oil, butter, or shortening) — tenderness and mouthfeel.Water / milk — hydration. Leavening (baking soda/chemical leaveners ) — limited lift/spread control. Salt, sugar (small amounts) — taste/browning. Emulsifiers / dough conditioners — consistency, shelf life. Flavours & inclusions — cheese powder, herbs, seeds, multigrain flakes.(Allowed additives and ingredient limits must follow FSSAI product standards / additives lists.)

4. PROCESSING TECHNOLOGY • Mixing and Dough Formation The process begins with mixing the dry and wet ingredients to create a uniform dough. Automation in industrial settings ensures consistent mixing and dough quality. • Sheeting and Rolling: The dough is flattened into sheets using rollers or sheeting machines to achieve the desired thickness, which impacts the cracker’s texture and bite. • Cutting and Shaping: The dough is then cut into the desired cracker shapes using specialized machines. • Baking or Frying : Crackers are baked or fried at controlled temperatures to achieve the right texture and moisture content. Baking time and temperature are critical to ensure even cooking and avoid burning.

5. • Cooling :After baking, the crackers are cooled in a controlled environment to avoid sogginess and ensure proper moisture control. • Packaging: Modern packaging technologies use air-tight, vacuum-sealed, or nitrogen-flushed methods to keep crackers fresh and crisp over time. Advanced Technologies: Automation and Robotics: For large-scale production, automation enhances consistency and reduces human error. Robots are used for packaging and quality checks. Quality Control: Optical sensors and AI-based systems can be employed to check the color , shape, and uniformity of crackers. - Sustainability: New methods in production also focus on reducing waste, improving energy efficiency, and using eco-friendly materials for packaging.

6. FSSAI SPECIFICATIONS OF CRACKERS The Food Safety and Standards Authority of India (FSSAI ) outlines strict regulations for the production, labeling , and safety of food products, including crackers. The specifications are designed to ensure that the product is safe for consumption and meets certain nutritional standards.

7. • Ingredients and Additives - Crackers must only contain permitted ingredients under FSSAI standards. These include flours (wheat, rice, etc.), oils, salts, sugars, and natural or permitted synthetic additives. - The use of preservatives and antioxidants must follow FSSAI's approved list, specifying the types and permissible limits (e.g., sodium benzoate, citric acid). • Flavouring agents , whether natural or synthetic, must comply with FSSAI's guidelines for food additives and flavor enhancers.

8. • Nutritional Labeling : FSSAI mandates comprehensive labeling on all food packaging. Crackers must include: Ingredient list: Mention of all ingredients in descending order by weight. Nutritional Information : Display of the energy (in kcal), protein, fat, carbohydrates, sugars, dietary fiber , and trans fats per serving. Allergen Information: If the product contains allergens like gluten, soy, nuts, or dairy, this must be clearly labeled . Additives and Preservatives: Must be clearly mentioned if used

9. • Safety Standards: - FSSAI enforces hygiene standards in food production to prevent contamination (microbiological, chemical, or physical). - Packaging materials must be food-grade and adhere to FSSAI standards, avoiding harmful chemicals like BPA ( Bisphenol -A). Shelf-life regulation: FSSAI requires clear labeling of the product’s shelf life and manufacturing/expiry dates. - Limits on Trans Fats and Sodium: - FSSAI has set specific limits for trans fats and sodium levels in processed foods. Crackers should not exceed these limits to promote healthier consumption. For example, trans fats must be less than 2% by mass in food products.

10. Permitted Colors and Flavors : - Only FSSAI-approved colors (both natural and synthetic) are allowed in food products. Excessive use of coloring agents is prohibited. - Similarly, the flavors used in crackers must comply with the list of **permitted flavoring agents .

11. Thank you