Abstract:
Wafers are very specialized, type of biscuits requiring special equipments for production. Typically wafer sheets are thin and usually bear intricate surface patterns and difference shapes. They are in high demand in the recent market.
Ceylon chocolate limited has started the manufacture of wafer biscuits as their new product. However, the low quality and high cost o f the product has badly affected the profit gained. The research was carried out to develop a new recipe to improve the quality o f the product, while reducing the production cost by.minimization o f waste generation during wafer biscuit manufacturing process.
By the application of Cleaner Production Techniques in food manufacturing,generation- of waste materials during handling can be minimized. The method, which is science based and systematic, can reduce the cost o f the production. The points in the manufacturing process at which waste materials are generated were identified and altered to minimize waste material generation. It was identified that by proper arrangement o f machinery and modification o f factory design, the production efficiency can be increased with the reduction o f the labour cost.
Sensory evaluation was carried out for three recipes with a panel consisting thirty personnel to select the best recipe. The data obtained by the sensory evaluation were analyzed and it was observed that there were significant differences between the outcome of those recipes in terms o f taste, colour, texture and overall acceptance. The recipe 310 showed the optimum results in terms o f acceptance as well as other sensory properties over other three recipes. Therefore, 310 recipe was selected as the most suitable recipe out o f the three recipes.
