IS 1011: Biscuits

15 Pages·2002·1.1 MB·English

by  Bureau of Indian Standards

इंटरनेट मानक
Disclosure to Promote the Right To Information
Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न’ 5 तरफ”
Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”
IS 1011 (2002): Biscuits [FAD 16: Foodgrains, Starches and
Ready to Eat Foods]
“!ान $ एक न’ भारत का +नम-ण”
Satyanarayan Gangaram Pitroda
““IInnvveenntt aa NNeeww IInnddiiaa UUssiinngg KKnnoowwlleeddggee””
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता हहहहै””ै”
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”

IS 1011 :2002

Reaffirmed 2009
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Indian Standard
BISCUITS - SPECIFICATION
( Fourth Revision)
ICS67.060
c BIS 2002
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEWDELHI110002
PriceGroup 4
October2002
AMENDMENT NO. 1 FEBRUARY 2006
TO
IS 1011: 2002 BISCUITS- SPECIFICATION
(FourthRevision)
(Page2,clause4.1.13)- Insertthefollowingnewclauseafter4.1.13:
'4.1.14 Water - Packaged drinking water ( conforming to IS 14543 ) or
drinkingwater(conformingtoIS 10500).'
(Page3,clause5)- AddthefollowingafterTypeV:
"TypeVI Saltedbiscuits"
(Page3,clause5.5.1,thirdlineofNote)- Add '(conformingto10633)'and
'(conforming to IS 10634)' after 'hydrogenated vegetable oil' and 'bakery shortening'
respective)y.
(Page3,clause5.5.2)- Insertthefollowingnewclauseafter5.5.2:
'5.6 Salted - Salted biscuits are biscuits which are sprinkled with salt or
spreadwith oilmixedwithsalt.'
( Page 5 and6, Annex A ) - Insert reference of the following Indian
Standardsattheappropriateplace:
'ISNo. Title
10500 :1992 Drinkingwater(firstrevision)
14543 :2004 Packageddrinkingwater(otherthanpackagednaturalmineral
water)(firstrevision)"
(Page7,clause D-2.2)- Substitute'O.lN'for 'O.lM'.
(Page7,clause D-2.4, line 2)- Substitute'0.IN'for'0.1M'.
(Page8,clause D-4)- Substituteconstantfactor'2.82'for '1.41'.
(Page8,clause D-4)- Substitute·O.lN'for·O.lM'.
(FAD16)
ReprographyUnit,BIS,NewDeihl,India
Bakery,Confectioneryand NutritiousSupplementsIndustriesSectionalCommittee,FAD 15
FOREWORD
This Indian Standard ( Fourth Revision )was adopted by the Bureau of Indian Standards, after the draft
finalized by the Bakery, Confectionery and Nutritious Supplements Industries Sectional Committee had been
approvedbythe Foodand AgricultureDivisionCouncil.
The term •Biscuit' coversa large varietyofsweet, salted, filled and coated biscuits. Itis difficult to classify
biscuitsbasedonchemicalcompositionandprocessingmethodologiesduetooverlap. However,varietaldifferences
can be distinguishedwell by theirsensoryattributes.
Thisstandardmainly lays downessentialrequirementstowhichbiscuitsofthe differenttypesshouldconform.
This standardwas initiallypublishedin1957andsubsequentlyrevisedin1968, 198Iand 1992. Intheserevisions,
the list ofoptional ingredientshad beenfurtherexpanded. Provisionhas alsobeenmadeto ensureits freedom
from harmfuland injuriousforeignmatter,inclusionofflexiblelaminateforpackaging,providingcomplaintlegend
on the packetcontainingcodifieddateofmanufactureofbiscuitsfor use byconsumerincaseofcomplaint. In
this revision,classificationofbiscuitsbasedonsensoryattributeshasbeenbroughtintothetext astypeofbiscuits
(see 5). The list ofingredientshas beenupdatedand regrouped.
r]
Thereisaseparatespecificationforwaferbiscuits[seeIS2397:1988 'Wafers(secondrevision whichisnot
covered inthis standard.
Inthe preparationofthisstandard,due considerationhasbeengiventothe PreventionofFoodAdulterationAct,
1954 and the Rulesframed thereunder. Due considerationhas alsobeengiventothe StandardsofWeights and
Measures(PackagedCommodities)Rules, 1977. However,this standardissubjecttothe restrictionsimposed
undertheseAct and Rules,whereverapplicable.
Forthe purposeofdecidingwhetheraparticularrequirementofthis standardiscompliedwith,the final value,
observed or calculated, expressing the result ofa test or analysic, shall be rounded ofin accordance with
IS2:1960 •Rulesforroundingoffnumericalvalues(revised)'. The numberofsignificantplacesretainedinthe
roundedoffvalueshouldbe the sameasthatofthe specifiedvalue inthis standard.
IS 1011 :2002
Indian Standard
BISCUITS - SPECIFICATION
( Fourth Revision)
1 SCOPE 4.1.2 OilSeedProducts
Thisstandardprescribestherequirements,methods Soya bean flour, full fat ( see IS 7837 ), medium
ofsamplingandtestforbiscuitsbakedfrom dough fat ( see IS 7836 ) or solvent extracted low fat
containing essential ingredients ( see 3 ) with or (seeIS7835)
withouttheadditionofoptionalingredients(see4).
Peanuts
2 REFERENCES
Peanutbutter(see IS9037)
TheIndianStandardslistedinAnnexAarenecessary
Edible groundnut flour, expeller pressed ( see
adjuncts to this standard.
IS4684)orsolventextracted(seeIS4875)Highprotein
3 ESSENTIAL INGREDIENTS mixesforuseasfoodsupplement,(seeIS3137). Other
oil seed flours, proteinisolatesandconcentrates.
3.0 The following materials shall be used in the
preparation ofbiscuitdoughs. 4.1.3 EJihleStarches
3.1 MAIDA (.~ee IS 7463) and/or Wheat ATTA Tapiocaflour,edible(seeIS1318)
(see IS 1155)
Potatoflour,edible(see IS9130)
3.2 FatorShortening
Sweetpotatoflour,edible
Vanaspati (see IS 10633), bakery shortening Arrowrootstarch,edible(see IS 1006)
(seeIS )0634),refinedediblevegetableoils,butter
oil,butter,Ghee,margarine(sec IS 12451)or their Maizestarch,edible(see IS 1005)
blends.
Tapiocastarch,edible(see IS 1319)
3.3 SU2ar(seeIS498,IS 1151 andIS 1152 )
Ricestarch,edible
3.4 Water(see IS 4251 )
Potatostarch,edible
4 OPTIONAL INGREDIENTS
4.1.4 Milk andMilk Products
4.1 Inadditiontotheessentialingredientsspecified
Casein,edible(see IS 1167)
under3,anyofthefollowingingredientsmaybeused
inthepreparationofbiscuits. Milkpowder(seeIS1165)
4.1.1 Cereals andCerealProducts Skimedmilkpowder[seeIS 13334(Parts1and2)]
Wholewheatmeal Buttermilkanditssolids
WheatATTA(seeIS 1155) Liquidmilk
Semolina(SUJlorRAVA)(seeIS1010) Condensedmilk(seeIS 1166)
Wheatbran,edible Cheese(see IS2785)
Wheatgerm Whey solids
Maizegerm Maltedmilkfood(seeIS 1806)
Barleypowder(seeIS 1157) 4.1.5 Sugars
Oatflour,edible Sugars(sucrose)(seeIS498,IS 1151andIS1152)
BESANflour(seeIS2400) Liquidglucose(seeIS873)
Riceflour Dextrosemonohydrate(seeIS874)
Maltflour Jaggery and Khandsari
IS 1011:2002
Molasses(edible),cane(see IS1162 ) agents, as permittedunderPFARules.
Lactose(seeIS 1000) 4.1.9.4 Enzymes andglutenconditioners
Maltextract(seeIS2404) Proteolyticandamylases,sodiumbisulphiteandsodium
metabisulphite.
Invert syrup
4.1.9.5 Flourimprovers,aspermittedunderPFARules.
Goldensyrup
4.1.10 LeaveningAgents
Honey
Bakingpowder(seeIS1159)
4.1.6 FruitandFruitProducts
Ammoniumbicarbonate(seeIS2697)
Desiccatedcoconut(seeIS966)
Sodiumbicarbonate(seeIS2124)
Dry fruits
Ammoniumcarbonate(seeIS5316)
Ediblenuts
Active baker's yeast ( saccharomyces cerevisiae )
Pectin (seeIS1320)
Fruitjams
Sodiumacidpyrophosphate
4.1.7 SpicesandCondiments Tartaricacid(seeIS9504 )
Ginger(seeIS1908)
Any otherapproved aerating agent
ChilJipowder(seeIS2322)
4.1.11 Nutrients
Blackpepper(seeIS1798 )
Vitamins
Saffronrsee IS5453 (Parts Iand 2)] Protein concentrates
Ajowan(seeIS4403 )
Calciumphosphate
Cardamom(seeIS1907)
Calciumdiphosphate
Cumin(seeIS2447) Calciumtriphosphate
Otherpermittedspices
Calciumcarbonate
4.1.8 Miscellaneous Ferrous sulphate
Coffeepowder(seeIS3077)
Ferrousfumerate
Cocoapowder(see IS I164) Lysinemonohydrochloride
Coveringchocolate(seeIS1163)
Gluten
Edible vegetables/Vegetableproducts
Potassiumiodide
Solublestarchphosphate(see IS 10597 )
L-cysteine
Ediblesalt(conformingtoIS253 orIS7224) 4.1.12 DoughConditioners
Caramel(seeIS4467)
Sodiumsulphite
Egg Sodiummetabisulphite
4.1.9 FoodProcessingAidsandFoodAdditives 4.1.13 MouldInhibitors
4.1.9.1 Flavours,flavouringagents,flavourimprovers
Aceticacid(seeIS695)orlacticacid(seeIS9971 )
andfixers, aspermittedunderPFARules.
Vinegar(seeIS14703)
4.1.9.2 Colouring matter andpreservatives. as
permitted,underPFARules. S TYPES OF BISCUITS
4.1.9.3 Antioxidants, emulsifying andstabilizing Onthebasisofsensoryattributes,thedifferentvarieties
2
IS lOll :2002
canbe broadlyclassifiedas givenbelow groupwill alsoIncludeproductsWithwholemeal
Type I Sweet 6 REQUIREMENTS
TypeII Semi-sweet
6.1 GeneralRequirements
TypeIII Crackers
Thebiscuitsshallbeproperlybakedsothattheyare
TypeIV Cookies
cnspandhaveuniformtextureandappearance The
TypeV Specialitybiscuits design, Ifanyon the biscuitsshouldbe clear I'hey
5.1 Sweet shallhaveanagreeableflavourtypicalofwell-baked
bISCUIt~ofdifferenttypesandshallbefreefromdn)
This IS the mostcommon variety ofbiscuits where soapyor bitterafter-taste Thebiscuitsshallbe free
fat andsugarlevelsaregenerallyhigh Thisvariety from fungus and msectinfestation. rancidtasteand
10generalprovidesacomparativeshorterbite,sweet odour Thebiscuusshallalsobefreefromanyharmful
taste orInJUflOUSforeignmatter
5.2 Semi-sweet NOl...~Iheappearance.taste odourandrancidflavour-,
shallbe determinedbv organolcpttctests
Semi-sweettypeofproductshavecomparativelylow
levelofsweetness,10general TheproductI~harder 6.2 BISCUitSshall be manufacturedunderhygrernc
intextureandgenerallylowinfat content conditions(seeIS5059)
5.3 Crackers 6.3 BISCUitsshallalsocomplyWiththe requirements
CrackersarebISCUitSwhich10generalshowatypical givenm Table1
flakymnerlayers Theseproductscanbefermented TableI Requirementsfor BISCUits
or non-fermentedtypes, Oil-dippedornot andthey
mayormaynotbe sprinkledwithsalt
~I Characterwtrc Requrre- Method of
5.4 Cookies No ment fest, Refto
Annex
Cookiesareagroupof productswhichareshortest (I) (2) (3) (4)
inbitecomparedtogeneral/commonsweetvaneties
I) MOIsture, percent 50 B
These may be further enriched by incorporanon of bymass,MOT
nuts, dryfruits, chocolates, etc This product has a u) ACid insolubleash o05
veryhighsugarand fat contentas comparedto the (on dry basis )
sweetvanety percent by mass,
MOl;
5.5 SpecialityBiscuits
III) ACIdity ofextracted 12 D
Thereareseveralotherproductstermedasspeciality tat (asoleicacid),
biscuitswhichincludedifferentvaneuesofbrscuits, percent by mass,
such as filled biscuits or coated biscurts, cream MOl;
sandwichbiscurts.Thereareproductpossibihnes10
7 PACKING AND MARKING
eachofthetypesto be coatedwithchocolate
5.5.1 FilledBiscuits 7.1 Packing
FIlledbISCUItsshallbebrscuitssandwichedwithafillmg BISCUItSshallbe packedInclean.soundcontainer')
ofeithercream,Jam,Jelly,marshmallow,chocolates, madeofnnplate,PCRCsheets.cardboard,paperor
caramel,figs, raisms,orthe likeWIthsweettypeshells, othermaterialagreeduponbetweenthepurchaserand
semi-sweettypeshells,crackershellsorevencookie the vendor. In such a way as to protect them from
type shells breakage,contammanon,absorptionofmoistureand
seepage offat from the biscuits Into the packing
NOTl:.- Forthepurposeofthisstandard'cream'means materials and should not Impart any objectionable
basicallyahomogeneouspreparationofhydrogenated
odour and taste to the brscuits The biscutts shall
vegetable011orbakeryshortening,icmgsugar.pulverized
sugar.permuted flavour')and permutedroodcolours notcomerndirectcontactWiththepackagmgmaterials
Withor WithoutotheringredientsIn smallproportions otherthangreaseproofor sulphite paper,cellulose
film,alurmmumfoillammates(seeIS8970),foodgrade
5.5.2 CoatedBISCUitS
plasticsconformingto the relevantIndianStandard
CoatedbiscuitsshallbebrscuitsassuchorWithfilling or anyothernon-toxicpackingmatenal whichmay
Inbetween(see 5.5.1 ).butcoatedWIthcho colate becoveredWithamoisture-prooffilm,waxedpaper
orcaramelorotherSUitableenrobmgmaterials ThIS (seeIS9988)ormorsture-prooflarnmates,the inner
3
IS 1011:2002
layercomingincontactwiththe biscuitsshallbeof h) Monthand yearofmanufacture;
food-gradequality,orcoatedpaper. Thebiscuitsin j) The words 'Bestbefore ' ( month
tins should not come into direct contact with andyeartobe indicated);and
unlacqueredmetalwalls.
k) Any otherrequirementsas specifiedunder
7.1.1 Inthecaseofpacketsweighing150gandabove, the Standards ofWeights and Measures
( Packaged Commodities) Rules, 1977
acomplaintslip/legendgivingbatchorthecodenumber
shall be included in the container or printed on and the Prevention ofFoodAdulteration
container/labels. Act,1954.
7.2.1 BIS CertificationMarking
7.2 Marking
Theproductmay alsobe markedwith the Standard
Thefollowingparticularsshallbeclearlyandindelibly Mark.
markedonthe labelofeachcontainer/packet:
7.2.1.1 The use ofthe Standard Mark isgoverned
a) Nameofthe product; by the provisions of the Bureau of Indian
StandardsAct, 1986and the Rulesand Regulations
b) Tradename,ifany;
made thereunder. The details ofthe conditions
c) Nameandaddressofthe manufacturer; underwhichthelicencefortheuseofStandardMark
d) Batchor codenumber; may be grantedto manufacturersor producersmay
beobtainedfromthe BureauofIndianStandards.
e) Netmassingramsorkilograms;
f) Listofingredients, indescendingorderof 8 SAMPLING
theircompositionby mass;
The method ofdrawingthe representativesamples
g) The statement with respect to addition of ofthe biscuitsandthe criteria for conformityshall
permittedcoloursandflavours; beasprescribedin3and 5ofIS 12741.

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