SOP: Preparation of Biscuit and Flour Confectionery Samples
GIFSQ — Global Institute for Food Safety & Quality
Preparation of sample
Take a sufficient amount of representative sample for complete analysis
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Remove the cream, caramel, chocolate, marshmallow, jam, jelly and any other filling between the samples
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Remove the coating, if there is any, by gentle scraping
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Grind the sample finely in a low speed grinder
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Mix well and keep in an airtight container prior to analysis
Determinations on biscuits (from the same section)
- Moisture content: proceed as in the moisture and total solids method.
- Total ash: proceed as in the total ash method.
- Acid insoluble ash: proceed as in the acid insoluble ash method.
- Total protein: proceed as in the crude protein method.
- Acidity of extracted fat and acid value: see the separate SOP for this method.
References
IS 12741:1989, Bakery products — Methods of sampling.