Fortified biscuits - India for export

Product

Required shelf-life: minimum 12 months.

Proposed recipe for required finished product:

• Wheat Flour: 71%
• Sugar: 12% (fixed)
• Vegetable fat (food grade, hydrogenated - 80-100%): 12%
• Soya flour (defatted food grade): 5%
• Leavening agent (sod. Bicarb & Ammon. Bicarb.) not exiding 1%
• Vitamin premix: as required
• Mineral premix: as required   

Notes :

• Wheat flour shall be of upto 80% extraction rate and moisture content not more than 12%.  The wheat used for making flour as well as wheat flour should be of standard quality
• Use of saccharine or molasses in lieu of sugar and animal fat in lieu of vegetable fat, partly or wholly, is prohibited
• The biscuits and the ingredients shall conform to the national standard for biscuits
• Assessment of proportion and quality of ingredients will be done through periodical laboratory testing
• The biscuit shall be of ‘Type II : Semi-sweet’ type, as classified in the latest (IS 1011:2002, October 2002) biscuit standard by the Bureau of Indian Standard. 
• The biscuit shall be crispy with biscuit colour, good taste and free from any objectionable smell or contamination.