Produção de biscoito do tipo petit four

Abstract

Cookies and biscuits can be purchased in virtually every type of grocery store and in one piece that can satisfy every taste. Not surprisingly, in 2018 alone Brazilians consumed 1.17 million tons of biscuits. Among the many biscuit and cookies options, it is common to find consecrated international (grissini, macaroons), national (polvilho, raivinha) or regional types (pingo de mel, três de maio), as well as unusual types, as is the case of petit four biscuit, available in its sec or frais form. In this way, the present work of conclusion of course (TCC) has the purpose of presenting the production process of the biscuit type petit four configured in a continuous production line. Considering the type of dough, the petit four biscuit can be classified as soft/short, since in its composition a significant amount of sugar and fat is used. By means of this classification, the manufacturing process (material reception, ingredient weighing, mixing of the mass, mass deposition, baking and cooling and product packaging) was schematized. The mass balance was estimated to be 7,1% of protein, 24,2% of fat, 0,8% of ash, 1,3% of fiber and 12,3% of humidity and that the productive capacity is 17.698 packages/day. The energy balance determined that the total specific process heat is 2,05 kJ/kg°C and that 246.468,00 kJ would be required for the evaporation of 10.925 kg of water in the cooking step of the food. Finally, the economic analysis showed that the petit four biscuit had a unit cost of R$1,38, and it was sold at R$2,35, generating a gross profit of 70%. The work demonstrates that the implementation of a continuous production line is extremely advantageous for the food industries and that the rate of return of the initial investment is rapid, allowing the economic and social growth of the region in which the industry is inserted.