Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products

Abstract

Abstract:The implementation of Integrated Management System (IMS) of the quality management and safety is aiming to provide production of biscuit products corresponding to particular specification and client's requirements. This paper explores the possibilities of achieving stable sensory and microbiological parameters of the biscuits, through the implementation of IMS. An analysis was carried out of the factors affecting the achievement of stable quality. The achievement of the stability of the parameters of 150 different lots of biscuits has been measured before, during and after the implementation of IMS in the manufacturing company. The performed water activity analysis and sensory analysis confirmed that despite the dynamic changes in the internal and external environments as well as the significant changes in the requirements of the standards and the legislation, the implemented IMS has allowed the maintenance of the stable quality and safety of the biscuit products.

Biscuit Formulation With Substitution of Brown Rice Flour

“…Based on Table 2, formula F31had the highest score and. Biscuit formulated in this study was short dough with characteristic of inelastic dough (Manley, 2001) (Stefanova, Zlateva, & Stoyanova, 2017).Overall test results with organoleptic tests showed rather good not good. This leads to the decline of wheat flour and substitution another flour (Sharma et al, 2017) (Anamika & Vishakha, 2017).…”