Original Biscuits

Product Overview

Original Biscuits serve as a versatile, premium baked baseline engineered for high-volume food brands, supermarket private label lines, and commercial food processors. Produced with optimized flour, fat, and sugar matrices, these biscuits provide reliable structural crunch, clean cereal flavor profiles, and consistent baking performance for secondary processing or direct retail distribution.
Available for bulk wholesale, contract manufacturing, and custom retail packaging programs. Engineered for stable shelf life and optimal performance across international supply chains.

Key Features

Uniform Dimensions

Precise piece-weight and sizing control ensure seamless feeding through automated high-speed packaging lines without jamming.

Moisture Stability

Controlled water activity (aw) and moisture kinetics inhibit staling and preserve a crisp, clean bite throughout distribution.

Clean Baseline Flavor

Subtle dairy and wheat notes offer a stable canvas for subsequent chocolate enrobing, cream sandwiching, or culinary recipe integration.

Logistical Durability

Optimized gluten network development provides structural resilience, maintaining a breakage rate below 2.5% during palletized shipping.

Clean-Label Profile

Crafted without artificial preservatives, synthetic colorants, or hydrogenated oils.

Ingredients & Technical Specifications

Ingredient Declaration
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Refined Vegetable Oil (Sustainable Palm Oil / Sunflower Oil), Sugar, Invert Sugar Syrup, Leavening Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Salt, Malt Extract, Emulsifier (Soy Lecithin), Protease Enzyme.

Technical Parameters Table

Parameter	Standard Specification	Testing Method / Standard
Unit Net Weight	8.5g +/- 0.3g	Automated In-Line Checkweigher
Diameter / Length	55mm +/- 1.0mm	Digital Caliper Verification
Thickness	6.2mm +/- 0.4mm	Laser Thickness Gauge
Moisture Content	Less than 3.5%	Gravimetric Oven Drying (105 deg C, 3h)
Water Activity (aw)	Equal to or less than 0.40	Capacitive Water Activity Meter
Breaking Strength	Equal to or greater than 18N	Three-Point Texture Analyzer Flexural Test
Peroxide Value (PV)	Less than 5.0 mmol/kg	AOCS Official Method Cd 8-53

Manufacturing & Quality Control

Production Process Flow
Sifting & Ingredient Dosing: Dry ingredients pass through a 40-mesh vibratory sifter prior to precise automated liquid dispensing.
Horizontal Dough Mixing: Dough is mixed under controlled ambient temperature (22 deg C to 25 deg C) to regulate gluten elasticity and dough consistency.
Shearing & Lamination: Multi-roll gauge reduction relaxes internal mechanical stress within the dough sheet, preventing post-bake warping.
Rotary Moulding: Precision-engraved bronze dies stamp uniform product shapes and clean surface patterns.
Direct Gas-Fired (DGF) Tunnel Baking: A 45-meter multi-zone modulating baking oven applies targeted thermal curves to achieve uniform internal moisture migration and golden-brown surface coloration.
Cooling & De-risking: Multi-tier cooling conveyors reduce core biscuit temperature to less than 30 deg C prior to packaging to eliminate condensation risks.

Quality Assurance & Food Safety
Quality Standards: Implements strict international food safety management systems, hazard analysis critical control points, and systematic allergen segregation protocols.
Safety & Traceability: Multi-stage metal detection (Ferrous 1.2mm, Non-Ferrous 1.5mm, Stainless Steel 2.0mm) with automatic pneumatic rejection. Full lot traceability via inkjet coding on master cartons.

Target Applications

Supermarket Private Label

Retail pillow packs, stackable plastic trays, and folding cartons for store-brand lines.

Industrial Food Processing

Crushed biscuit meal utilized as a foundational crust base for cheesecakes, tarts, and ice cream mix-ins.

Institutional Catering

Individual flow-wrapped portions designed for airline meal trays, hospitality service, and emergency food rations.

Confectionery Manufacturing

Baked substrates engineered for chocolate enrobing, fat-based cream sandwiching, and caramel layering.

OEM & Private Label Capabilities

We provide comprehensive contract manufacturing support tailored to brand owners, food importers, and industrial buyers.

Custom Formulations

Tailor sugar levels, sodium content, flour compositions (e.g., whole grain, ancient grains), or fat systems (butter, palm-oil-free alternatives) to meet target market nutritional mandates.

Custom Embossing & Tooling

Proprietary geometric profiling, brand logotype engraving, and sizing adjustments executed via in-house die development.

Packaging Customization

Full alignment with client-supplied packaging artwork, bespoke carton dimensions, master shipping carton specifications, and standardized pallet barcoding.

Minimum Order Quantity (MOQ)

Standard commercial manufacturing runs begin at 5,000kg per formulation SKU.

Packaging Specifications & Shelf Life

Packaging Configuration Hierarchy

Packaging Level	Material Specification	Capacity / Format
Primary Packaging	Metallized BOPP Film (MVTR less than 0.5 g/m2/24h)	Flow-wrap: 4 - 8 pieces / pack
Secondary Packaging	Food-grade SBS Folding Paperboard	100g - 500g retail cartons
Tertiary Packaging	Double-wall corrugated master box with PE liner	5kg - 15kg Net Weight
Palletization	Heat-treated wooden pallets, stretch-wrapped	Containerized optimization (20ft / 40ft)

Shelf Life & Storage Parameters
Shelf Life: 12 months from the date of manufacture under recommended storage conditions.
Storage Environment: Store in a clean, cool, dry space protected from direct sunlight and volatile odors. Recommended parameters: Temperature 18 deg C to 22 deg C, Relative Humidity less than 65%.

FAQ

Q: What is the standard lead time for bulk wholesale and custom orders?

A: For standard stock formulations, production, quality inspection, and dispatch require 15 to 20 business days following order confirmation and deposit receipt. Custom formulations requiring prototype die development or custom film printing typically require 30 to 45 business days for initial production.

Q: Can formulations be modified to comply with regional nutritional regulations (e.g., HFSS guidelines)?

A: Yes. Our R&D laboratory routinely reformulates products to meet regional health standards, such as High in Fat, Salt, Sugar (HFSS) criteria in the UK/EU, zero trans-fat mandates, or palm-oil-free declarations using alternative stable vegetable fats.

Q: How is product breakage prevented during long-haul international logistics?

A: We implement a multi-layered protective packaging system combining high-barrier inner films, corrugated internal cushioning, and edge protectors on all pallet corners. Drop-test simulations are regularly performed to ensure transit survival and breakage rates remain below 2.5%.

Q: What shipping and compliance documentation is provided with each consignment?

A: Every shipment is dispatched with a comprehensive Certificate of Analysis (CoA) verifying moisture, dimensions, and microbiological metrics, alongside Commercial Invoices, Packing Lists, Bills of Lading, Certificates of Origin, and relevant product declarations.

Q: What are the standard payment terms for established commercial accounts?

A: For initial trial orders, terms are 30% T/T advance payment, with the remaining 70% balance settled against shipping documents. Open account terms can be established subject to credit assessment and execution of annual volume contracts.

Q: Are physical product samples available for R&D and quality evaluation?

A: Yes. Standard laboratory samples (500g to 1kg) are provided free of charge, with courier freight costs covered by the recipient. Custom prototype sampling incurs a minor tooling fee, which is fully credited back upon placement of the first commercial order.

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