Production process of various biscuits

Biscuit production process

The basic process of biscuit production is similar, and the basic process is:

Pre-treatment dough of raw and auxiliary materials, dough rolling, forming, baking, cooling, and packaging finished products

However, the formula, feeding sequence and operation method in various types of biscuit production processes are different, and the equipment is slightly different.

1. The production process of crispy biscuits

(1) Product characteristics

Crispy biscuits have obvious appearance patterns, fine structure, significant holes, porous structure, crispy and loose taste, and belong to the sweet biscuits with mid-range ingredients. The amount of sugar and fat is more than that of tough biscuits, and an appropriate amount of excipients should be added, such as dairy products, eggs, honey or coconut paste and other nutrients or flavoring agents. The dough used to produce such cookies is a semi-soft dough with little elasticity

, the plasticity is large, the biscuit block is thick and there are no pinholes on the surface, the taste is sweeter than the tough biscuits, and it is mainly eaten as a snack.

(2) Production process

Raw and auxiliary materials are pretreated with mixed dough and prepared dough conveying roller printing and molding

Salesperson warehouse packaging, sorting, cooling and baking

(3) Main machinery and equipment

The main equipment for the production of crispy biscuits includes horizontal mixing machine, skin rolling tablet press, roll printing forming machine, far-infrared tunnel electric roasting oven, oven rack, 180° turning cooling conveyor, transition rack, biscuit finishing machine and packaging machine, etc.

2. The production process of tough biscuits

(1) Product characteristics

Tough biscuits are internationally known as hard biscuits, generally made of all-purpose gluten wheat flour, and the ratio of fat to sugar in the dough is low. The surface of this type of biscuit is smooth, and the pattern is flat and concave, usually with pinholes. The aroma is light, the texture is hard and crunchy, and the cross-section of the biscuit

The hierarchy is relatively clear.

(2) Production process

Raw and auxiliary materials are pretreated with mixed dough and prepared with a standing multi-pass roller (spreading sesame, etc.) roll cutting and forming

Spray oil to color a bake and cool the package.

(3) Main machinery and equipment

The production equipment of tough biscuits generally uses powder mixing machines, three-way skin pressing machines, roll cutting forming machines, sugar (salt) spreaders, roasting ovens, oil injectors, oven racks, 180° turning cooling conveyors, transition frames, cooling conveyors, finishing machines and packaging machines.

3. Production process of soda biscuits (fermented biscuits).

(1) Product characteristics

Soda biscuits are fermented biscuits that combine yeast fermentation and chemical loosening agents, with the inherent aroma of yeast fermented food, the internal structure is layered, the surface has a relatively uniform bubbling point, because the sugar content is very small, so it is milky white with a slightly yellowish color, and the taste is crunchy.

Soda biscuits are a general term for fermented biscuits, adding mushrooms to the recipe can make mushroom soda biscuits, adding onion juice to make scallion oil soda biscuits, and adding sesame seeds to make sesame soda biscuits.

(2) Production process

Some flour, yeast, warm water pretreatment, the first flour adjustment, the first fermentation, the flour and auxiliary materials are baked (or swayed molding) one by one, the roller is cut into multiple rolls, the second fermentation is the second time the powder is adjusted, the packaging is finished, and the warehouse is sold

(3) Main machinery and equipment

The main equipment for the production of soda biscuits is: dough kneading machine, fermentation box, skin stacking machine, swing forming machine, spreading sugar and salt machine, roasting oven, oven rack, 180° turning cooling conveyor, oil injection machine, transition frame, cooling conveyor, finishing machine and packaging machine.

4. Semi-fermented biscuit production process

(1) Product characteristics

Semi-fermented biscuits are a new hybrid biscuit production technology that combines the technological advantages of traditional tough biscuits, crispy biscuits and soda biscuits, and is a new biscuit variety made by combining biolush agents and chemical loosening agents. The production method of semi-fermented biscuits simplifies the production process and shortens the production cycle compared to traditional soda biscuit making methods. this

Compared with traditional tough biscuits, biscuits have distinct layers, no large holes, crunchy and refreshing taste, and have the special aromatic taste of fermented biscuits; Compared with traditional crispy biscuits, the amount of oil and sugar can be reduced to the greatest extent to adapt to the trend of biscuits developing in the direction of low sugar and low oil, and the operation is easy to master, especially the operation of the forming line will be very smooth.

In addition, the biscuit blocks made by this method are neatly shaped, which is conducive to the consistency of packaging specifications. Therefore, the new process is the result of natural selection and survival of the fittest.

(2) Production process

Part of the flour, yeast, warm water pre-treatment of the first flour mixing dough to ferment and add the remaining flour and accessories

1. Baking roller cutting (spreading sugar and salt, etc.) multi-roll rolling - standing for the second time mixing powder - oil spraying, coloring, cooling, finishing, packaging and sales

(3) Main machinery and equipment

Semi-fermented biscuits can be selected with roller biscuit forming machine (or swing type printing machine), the main equipment is dough kneading machine, skin rolling tablet press, roll cutting forming machine, sugar (salt) spreader, roasting oven, oil injector, oven frame, 180° turning cooling conveyor, transition frame, cooling conveyor, finishing machine and packaging machine, etc.

5. Wafer biscuit production process

(1) Product characteristics

Wafer biscuits are multi-layered sandwich biscuits with a porous structure and filling between the pies, which are crunchy and easy to eat. Wafer biscuits are a special biscuit variety consisting of a single biscuit and a filling. A single piece is a slurry composed of wheat flour, starch, oil, water and chemical loosening agents, which is formed and baked into loose and porous flakes

Light biscuits.

The ratio of basic raw materials is based on the total amount of wheat flour and starch of 100%, the amount of oil and fat is 1.5%~2%, the water consumption is 140%~160% of the amount of wheat flour, and the appropriate amount of loosening agent and color.

The filling of wafer biscuits is based on oil, plus white sugar and spices and other stirred slurries, its basic ratio is 100% of fat, the amount of powdered sugar is 100%~130% of the amount of fat, and the appropriate amount of flavor enhancers and pigments.

Wafer biscuits are high-end biscuits, which can be processed into flavors with different fillings

Different, products with their own characteristics.

(2) Production process

Wafer biscuits are multi-layered sandwich products. Therefore, there should be beaters, pouring machines, biscuit sandwich machines, etc. on the equipment; The process consists of two parts: the production of the skin and the production of the filling. The process is

Flour, starch, coloring, water slurry, pouring slurry, baking, wafer single piece finishing-sales personnel warehouse (inspection), packaging cutting (powdered sugar, spices, grease, etc.) filling, filling

6. Egg roll production process

(1) Product characteristics

Egg rolls are thin slices of crunchy special biscuits made of wheat flour and starch as the main raw materials, mixed with a certain proportion of eggs, oil, sugar, loosens and spices, etc., and baked.

(2) Production process

Eggs, sugar, oil, spices, looseners, water, flour, starch battered into skins and baked-

Sales, warehousing (inspection), packaging, cooling, cutting, coreing, and coil molding

(3) Main machinery and equipment

Egg roll production equipment mainly includes egg beating machine and automatic egg roll machine.

7. Dried apricot biscuits (egg yolk crisp)

Apricot biscuits are a flour product made from flour, powdered sugar and eggs. The shape is crown-shaped or double-crowned, and the body

The volume is small, the diameter is 22~25mm, the internal structure is porous, and the taste is crispy and sweet.

Xingyuan biscuit process: (1) Mix eggs, sugar and leavening agent; (2) Egg pulp machine whipping: water, flavor, sugar alcohol, emulsifier, enzyme preparation; (3) Mixed flour, starch, egg yolk powder, etc.; (4) forming; (5) Baking; (6) cooling; (7) Picking; (8) Packaged finished products.

Machinery of apricot yuan biscuit matching:

Mixer, egg beater, apricot element forming machine (extrusion part; oven part; cooling part integrated).

8. Cookies

Cookies are a kind of biscuits similar to snack foods, also known as sweet crispy biscuits, which are the best ingredients and the highest grade products in biscuits, and their standard ratio is oil: sugar = 1:1.35, (oil + sugar): flour = 1:1.35. The dough is minimally elastic, smooth and soft, with excellent plasticity. Although the biscuit structure is relatively tight and the swelling is small, the texture of the product is extremely sparse due to the high fat content

Loose, it has a melt-in-your-mouth feeling when eaten. It has a deep pattern, a strong sense of three-dimensionality, a pattern like relief, and the block shape is generally not very large, but the pieces are thicker, which can prevent the biscuits from breaking.

Cookie process:

Mix oil and powdered sugar, add water and mix (1) eggs (2) starch leavening agent (3) milk powder emulsifier enzyme preparation mixed flour starch mixing/sieving homogenously to make biscuit blanks into forming, baking (baking) cooling packaging.

Cookie machinery and equipment: pulping machine (with cooling cooling device), cookie dryer, cookie machine, tunnel type cookie compression biscuit machine, oven (tunnel oven), etc.

Other biscuit processes:

(1) Puffed biscuits

(2) Compressed biscuits

(3) Liquid filling ice cream (waffle) cookies

(4) Sandwich biscuits

(5) Multigrain biscuits

(6) Blister biscuits

(7) Peach crisp biscuits

(8) Functions, health biscuits, etc.