IS 1011 : 2002 Biscuits - Specification

1 Scope

This standard prescribes the requirements, methods of samplingand test for biscuits baked from dough containing essentialingredients with or without the addition of optional ingredients.

2 References

IS 253 :1985 Edible common salt

IS 498 :1985 Grading for vacuum pan sugar(plantation white)

IS 695 :1986 Acetic acid

IS 873 :1974 Liquid glucose

IS 874 :1975 Dextrose monohydrate

IS 966 :1999 Desiccated coconut

IS 1000 :1989 Lactose, commercial

IS 1005 :1992 Edible maize starch (corn flour)

IS 1006 :1984 Arrowroot starch

IS 1010 :1968 SUJI or RAWA (semolina)

IS 1070 :1992 Reagent  grade water -Specification

IS 1151 :1969 Refined sugar

IS 1152 :1976 Icing sugar

IS 1155 :1968 Wheat ATTA

IS 1157 :1957 Barley powder

IS 1159 :1981 Baking powder

IS 1162 :1958 Cane molasses

IS 1163 :1992 Chocolates

IS 1164 :1986   Cocoa powder

IS 1165 :1992 Milk powder

IS 1166 :1986 Condensed milk, partly skimmed andskimmed condensed milk

IS 1167 :1965 Casein (edible quality)

IS 1318 :1969 Edible tapioca flour

IS 1319 :1983 Edible tapioca starch

IS 1320 :1988 Baker's yeast

IS 1798 :1982 Black pepper, whole and ground

IS 1806 :1975 Malted milk foods

IS 1907 :1984 Cardamom (capsules and seeds)

IS 1908 :1993 Ginger, whole and ground

IS 2124 :1974 Sodium bicarbonate

IS 2322 :1998 Chillies, whole and ground

IS 2400 :1976 BESAN

IS 2404 :1993 Malt extract

IS 2447 :1993 Cumin, whole

IS 2697 :1976 Ammonium bicarbonate for food industry

IS 2785 :1979 Natural cheese (hard variety), processedcheese, processed cheese
spread and soft cheese

IS 3077 :1992 Roasted and ground coffee

IS 3137 :1974 High-protein mixes for use as foodsupplement

IS 4251 :1967 Quality tolerances for water forprocessed food industry

IS 4403 : 1979 AJOWAN

IS 4467 : 1996 Caramel

IS 4684 : 1975 Edible groundnut flour (expellerpressed)

IS 4875 : 1986 Edible groundnut flour (solventextracted)

IS 5059 : 1969 Code for hygienic conditions for largescale biscuit manufacturing units and
bakery units

IS 5316 : 1998 Ammonium carbonate

IS 5453 Saffron

   Part 1 : 1996 Specification

   Part 2 : 1996 Method of test

IS 7224 : 1985 Iodized salt

IS 7463 : 1988 Wheat flour (MAIDA) for use by biscuitindustry

IS 7835 : 1975 Edible medium fat soya flour

IS 7836 : 1975 Edible low-fat soya flour

IS 7837 : 1975 Edible full-fat soya flour

IS 8970 : 1991 Aluminium foil laminates for packagingof food and pharmaceuticals

IS 9037 : 1979 Peanut butter

IS 9130 :1979 Edible spray dried potato flour

IS 9504 : 1980 L(+) - Tartaric acid food grade

IS 9971 : 1981 Lactic acid, food grade

IS 9988 : 1981 Waxed paper for bread and biscuits

IS 10597 : 1983 Soluble starch phosphate (edible grade)

IS 10633 : 1999 Vanaspati

IS 10634 : 1986 Bakery shortening

IS 12451 : 1988 Margarine

IS 12741 : 1989 Bakery products - Sampling

IS 13334 Skim milk powder

   Part 1 : 1998 Standard grade

   Part 2 : 1992 Extra grade

IS 14703 : 1999 Vinegar - Specification