Iron deficiency is the most prevalent nutritional deficiency in the


restricted to industrialized countries. For fortificatioii of foods with iron


When we take into consideration the various fectors that aflfect availability of iron foitified foods, in terms of their accessibility, acceptability, cost and bioavaiOability, l^iscuits can be an effective mode of delivery of the same due to its wide range of availability^ in due to successittJ distribution channels where hy it can percolate to aU the places and the price being aSoidahlc by all sectioas of the societ}- mainly the under priviteged ones who are not abie to afford the costilier somce tor the same. Biscuit is also ready to eat and liked by children universally. Hence, a cost efficient, iron fortified biscuit was developed in R&D centre, Britannia todustcies liDaited with an aim to adidEe%& ieon deficitency mainiy in cinSdvcn in tenna of both qviantity aoad tjviality of iron to be delivered. The process developed and tiie soiuce of iron used ensures high hioavaflabhty of iron from the biscuits .The product is made in factories where hygienic conditions and quahty parameters are taken care of. Smce this product is in the baked format with ieast moisture ,its bj'gienc is ensured till the pack is opened by the child/consuzner.
EXAMPLE
The wheat Sour (60 - 7D^'i>) is sieved through 36 mesh and iawa sugar is pass through iSOmicroa sieve. EmulsiSec blend is added as emulsion in the ratio of X: 1.5; 2(emuisMer bfcnd :pahn oil :water| (0.2 -0.4%|. Addition of Process dust. Flavours, Lawn sugarC^O - 30%), Palm oil (5 - 20%K Lecithin, emidsifier blend paste(0.05 - 0.3%), Sweetened condensed niilk(Q .2-0 .&V^), Liquid ^\K«asei caicYcan phospYiate ^O.Qa - K!>.Vi^'VOf scod "watw ia dont. CstsffloiDig is done at lugh speed for 4 minutes followed by addition of Salt ^0.5 -1.0%), Sodium bicarbonatejO. 15 - 0.5%;),Ammonium bicarbonatejO.4 -0.7%) (dispersed in water and sieved through 24mesh) and again creaming is done at high speed for3-4 minutes. Ferrous famarate (0.005 - 0.08^) was added to 2 kg of wheat Sour and it was mixed thoroughly to

ensure homogenized flour-ferrous ftimarate mixture. This homogenized flour mix, foHc acid (0.00003 - 0.00007%) & remaining wheat flour (60 -70%), acidiilant solution were added. After mixing it for required consistency, sodium meta bi sulphite solution was added to it.
Then TaKong done for 4^-6 minMtEa at sitow j ^agh speed depending upon the fiour characteristics and dough consistency. Mter a standing time of 0-5 minutes the dough is processed in the rotary moulding unit. Baking is carried out in tunnel oven with various zones for temperature and humidity control

We claim:
1. A process for the manufacture of biscuits fortified with iron and folic acid comprising the steps of sieving wheat flour and passing lavpn sugar through a micron sieve; adding an emulsifier blendfO.2 - 0.494)); adding pi-ocess dust, Savours, lawn sugar(20 - 3094^, pabn
2.
3.
4. A process as claimed in any one of the preceding Claims whercm creaming the resulting mix at high speed is carried out a for 4 minutes

5. A process as claimed in any one of the preceding Claims wherein
the salt, sodium bicarbonate, anuuomum bicarbonate are
dispersed in water and sieved through 24mesli; creaming the mix
again at high speed for 3-4 minutes;
6. A process as claimed in any one of the preceding Claims wherein
the ferroas fumarate is added to 2 kg of wheat Dour.
7. A process as ciaimed in any one of the preceding Claims wherein
after addition of sodium meta bisulphite solution mixing was then
carried out for 4-6 minutes
8. A. process as daimed in any oiae of the precedin.'g Claims wherein
tbe baking is carried OM\ in tvuEOtl oven undeT pxedtteTToined
temperature and hmnidity.
9. A process for the manufacture of biscuits fortified with iron and
folic acid substantially as herein described and illustrated with
reference to the Example.
10.Biscuits fortified with iron and folic acid whenever manufactured substantialiy as herein described and illlustrated by reference to the Example.