Biscuit Production Line Introduce

The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy and other auxiliary materials. According to different recipes and production processes, sweet biscuits can be divided into two categories: tough biscuits and crispy biscuits. The characteristics of tough biscuits are that the impressions are mostly concave and there are pinholes on the surface. The surface of the product is smooth and smooth, the cross-sectional structure is layered, and it has a crunchy feeling when chewed, chewy, and crunchy for its unique characteristics. Tough biscuits have a lower sugar-to-fat ratio than crispy biscuits. Generally, the amount of sugar is less than 30%, and the amount of oil is less than 20%. The characteristics of crisp biscuits are that the impressions are mostly convex, with obvious patterns and fine structures, which are 14% to 30% of the flour content. For some special products with loose sweetness, the amount of oil and fat can be as high as 50%.

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· Crispy biscuits: take wheat flour, sugar and oil as the main raw materials, add bulking agent and other auxiliary materials, and the shapes made by cold powder mixing, rolling, rolling printing or punching and baking are mostly convex. The structure presents a porous structure, and the taste of baked goods is loose. Such as cream biscuits, scallion biscuits, sesame biscuits, meringue biscuits, etc.

· Tough biscuits: take wheat flour, sugar and oil as the main raw materials, add bulking agents, improvers and other auxiliary materials, and the graphics made by hot powder process, rolling, roll cutting or printing and baking are mostly concave flowers. Baked food with smooth appearance, flat surface, pinholes, layered section and crunchy taste. Such as milk cake, vanilla cake, egg cake, Mary cake, Boston cake and so on.

Fermented (soda) cake: with wheat flour, sugar and oil as the main raw materials, yeast as a bulking agent, adding various auxiliary materials, after fermentation, powder mixing, rolling, lamination, baking, crispy, fermented products Unique flavored baked goods. Fermented cakes, also known as chocolate racks, are divided into salty fermented cakes and sweet fermented cakes according to their recipes.

· Crispy biscuits: The crispy baked goods are made of wheat flour, sugar and oil as the main raw materials, adding condiments and other auxiliary materials, through powder mixing, molding and baking.

· Cookies: take wheat flour, sugar and dairy products as the main raw materials, add sparse agent and other auxiliary materials, and knead the dough, and use one of the methods of extrusion, extrusion, wire cutting, etc. The resulting crispy baked goods with three-dimensional patterns or regular ripples on the surface and high oil content.

· Sandwich biscuits: sandwich baked goods with various sandwich materials added between two biscuits with sugar, oil or jam as the main raw material. Wafer biscuits: Crispy baked goods made of wheat flour (glutinous rice flour) and starch as the main raw materials, adding emulsifier, bulking agent and other auxiliary materials, by mixing powder, pouring and baking. Also known as waffles.

Egg ball biscuits: with wheat flour, sugar, eggs as the main raw materials, adding bulking agents, flavors and other auxiliary materials, and made by whipping, mixing, pouring, baking, crispy baked goods, commonly known as egg-based biscuits.

Egg rolls: take wheat flour, sugar, eggs as the main raw materials, add bulking agents, flavors and other auxiliary materials, whipping, mashing (fermented or unfermented), pouring or battering, baking and rolling. food.

· Sticky flower biscuits: made of wheat flour, sugar and oil as the main raw materials, adding dairy products, egg products, bulking agents, spices and other auxiliary materials, kneading, molding, baking, cooling, decorating the surface with sticky candy flowers, and drying. Loose baked goods.

Blister biscuits: take wheat flour, sugar and eggs as the main raw materials, add a leavening agent, and are made of loose baked goods with a strong fragrance after powder mixing, rolling, molding, boiling water blanching, immersing in cold water, and baking. .