{"product_id":"technical-hygiene-guidelines-biscuit-factories","title":"Technical \u0026 Hygiene Guidelines - Biscuit Factories","description":"\u003cp\u003e\u003cem\u003eLow moisture is not sterility, and the oven makes a contaminant of its own.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eA biscuit plant fails in ways a wet food factory does not: water becomes a hazard in the cleaning regime rather than the medium of spoilage, and baking itself generates acrylamide. This one reference document answers both across 53 chapters and six annexes, aligned with Codex CXC 67-2009, CXC 75-2015 and related standards, WHO guidance and ISO 22000.\u003c\/p\u003e\n\u003cp\u003eThe facility comes first, with location, buildings, roads, surfaces, the seven sections and the five manufacturing areas of washing, kneading, forming, baking, and the filling and covering hall. The process discipline follows, ingredient by ingredient and step by step, supported by annexed process tables, an inspection checklist and a cleaning reference.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe seven sections and the five manufacturing areas, from washing to the filling and covering hall\u003c\/li\u003e\n\u003cli\u003eFlour, potassium bromate and treatment agents, plus fats and the animal fat prohibition\u003c\/li\u003e\n\u003cli\u003eNuts, chocolate and low-moisture ingredients, with additives, colours, sweeteners and allergen management\u003c\/li\u003e\n\u003cli\u003eForming and dough recovery, baking and setting, acrylamide control, cream preparation and enrobing\u003c\/li\u003e\n\u003cli\u003ePacking, migration from packaging and labelling, with dry cleaning discipline and pest, foreign body and glass control\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBiscuit and confectionery manufacturers, production and QA managers, food technologists, and inspectors approving or auditing low-moisture bakery plants. Work on it usually starts before a second-party audit, ahead of a new enrobing or filling line, or when a customer's technical team asks how acrylamide is controlled. The plant ends up with one document stating its own dry-plant discipline instead of borrowing rules written for wet processing.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792710414676,"sku":"AGS-03-041","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-006_Biscuit_Factories.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-biscuit-factories","provider":"Apex Global Solutions","version":"1.0","type":"link"}