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How is compressed biscuit made?

May 11, 2019

How is compressed biscuit made?

How is compressed biscuit made?

HG Admin May 11,2019

First, the introduction of compressed biscuits
The compressed biscuits are made of expanded powder. Compressed biscuits are crispy, non-absorbent and soft. Due to the high temperature and high pressure sterilization and disinfection during puffing, it is suitable for long-term storage and transportation. Packed in plastic bags is both hygienic and convenient, and is suitable for military use. Let's take a look at the production and nutritional value of compressed biscuits.
Second, the practice of compressing biscuits
Before compressing the biscuit ingredients, the water content of the puffed powder is tested to grasp the amount of water, and then the powder is adjusted. Add oil first, mix thoroughly, add water, and mix well. When the powder is adjusted, the temperature should not be too low, otherwise it will be easy to agglomerate. The powder temperature is good at 145 ~ 145 ° C. Powder, one pack for every two compressed biscuits, the standard weight is 125 grams. The moisture content of the finished product does not exceed 6%.
Third, the compressed biscuit production process
Ingredients: Prepare flour, almonds, baking powder, eggs, baking soda, butter, sugar, and you need to have a microwave oven, egg beater, measuring spoon, and brush.
1. Test the water content of the puffed powder before the ingredients, so as to master the amount of water, and then adjust the powder.
2, first add oil, mix thoroughly, add water, stir evenly. When the powder is adjusted, the temperature should not be too low, otherwise it will be easy to agglomerate. The powder temperature is good at 145 ~ 145 ° C.
3. After the powder is adjusted, the die is pressed. The specifications of the die are 4×8 cm, the height is 7.5 cm, the pressure is 90 kg/cm 2 , and each piece weighs 62.5 g. Each pack is packed in two packs and the standard weight is 125 g. The moisture content of the finished product does not exceed 6%.
4. Other methods of operation are the same as the general method of producing biscuits.
5, puffed powder particles can not be too thin, if too thin, the temperature is too low, easy to agglomerate when adjusting powder. The volume of various grain puffed powders is different, and the pressure should be different when pressed. The pressure should be such that the volume and weight of the product are unchanged. The type of oil should also be chosen for better storage.

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