Biscuits with fibers and chestnut cream

ECOBISK
Coordonating teacher : Team members:
Associate Prof. Ph.D. Eng. Silvia Mironeasa COŢOVANU Ionica
Associate Prof. Ph.D. Eng. Georgiana Codinã HÎJ Iuliana-Victoria

- Ecotrophelia ROMÂNIA 2013 -

 Content
I. Technical study

1.1. Argument

1.2. Manufacturing technology

1.3. Ecological packaging and labeling

II. Study concerning legislation

2.1. Materials and methods

III. Market Research

3.1. Market analysis and product price

3.2. SWOT Analysis

IV. Conclusions
 1.1. Argument

Innovative aspects:
- food waste recovery from different technologies
- designing a new environmentally, friendly and
recyclable packaging
 1.2. Manufacturing technology

Raw and auxiliary materials: 650 wheat flour, butter, honey, milk powder,
whey powder, apricot kernel flour, carrot pomace powder, inulin, chestnuts, eggs,
yeast, water.

Technological process:

-Preparations of an emulsion for 25-30 min, 105-115 °C;

- mixing the emulsion with wheat flour 10-15 min, 19-25 °C

- baking: 3-4 minutes at 220 °C and 5-6 min at 250 °C

-Cream Preparation: mix: butter-15 min, honey - 10 minutes, milk powder - 20 min and
chestnut puree - 10 minutes.
 1.3. Ecological packaging
and labeling

Quality +Packaging Marketing Techniques

Functions of packaging:

- mechanical protection;

- product promotion;

- influence the price and product recovery.

The packaging was done according to the legislative restrictions, packages made of
organic and recyclable boxes and bags. Identification label provides sufficient data.
 II. Study concerning legislation

2.1. Materials and methods

Values of physico-chemical properties ​for chestnut flavoured

fiber biscuits

Physico-chemical %
properties
Moisture 8,32
Caloric energy, kcal 292,28 Kcal
Proteins 10,46 g
Carbohidrats 6,83 g
Lipids 26,01 g
Fibers 8,06 g
 III. Market Research
3.1. Market analysis and product price
Results of marketing questionnaires to test new product to be launched
Results of the questionnaires for sensory analysis of chestnut flavoured
fiber biscuits
3.2. SWOT Analysis
 Conclusions
Addition of by-products from different food
technologies and packaging design, make ECOBISK an
innovative and environmentally friendly product.
The chemical composition of the pomace used make
this biscuits to be functional food, ensuring the daily
requirement of protein, energy, fat, vitamins (A, B, C),
minerals (Na, K, Mg, K, P, Zn, Mn ), antioxidants (α, β-
carotene, polyphenols, tannins and tocopherols) and
dietary fibers.
In order to enjoy the benefits they bring to our
health, there remains only to consumer pleasure and stress
free!