Effects of Ingredients and Processing on the Development of Marie-type Biscuit at PT M & N Indonesia

Abstract

T M & N Indonesia is a family-managed flavour company established in 1977, who creates and designs high quality flavours focusing on B2B service. Job descriptions as an intern in PT M & N Indonesia can be divided into market survey and laboratorical works. Market survey was conducted passively, while laboratorical works consist of flavour sample preparation, flavour product application, and developing novel flavour via combinations. A main project to imitate the Marie-type biscuit target in regards to sensorial and flavour properties was conducted throughout the internship period. Marie biscuit was decided as the target due to biscuit’s growing global revenue and the biscuit type's high consumption in Indonesia. The project primarily consisted of doing trials and applying reformulations to an initial recipe provided by the host institution. Adjustments included modification of ingredients concentration or alterations of processing parameters. The project final biscuit results has managed to produce a base flavour profile for flavourings application. However, the trial biscuits were not able to imitate the target flakiness and softness, despite the significant improvement in textural characteristics. Further trials with similar projects should be done in a factorial setting, as Marie biscuits have been traditionally produced in an industrial tunnel oven with steel band conveyors.