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Biscuit production will develop towards the staple snack snack food

16-07-2020

Biscuit production will develop towards the staple snack snack food

Biscuit production will develop towards the staple snack snack food

HG Admin 16-07-2020

Biscuit is a food baked by the mechanism of wheat flour, sugar, fat, etc. as the main raw material. It has a loose texture and low moisture content, about 4%. It has a long storage time. If it is packed with moisture-proof packaging materials, there are 10 Shelf life of more than months. The etymology of so-called biscuits is "bread that has been baked twice", which is derived from the French bis (again) and cuit (baked). It is baked with flour and water or milk without yeast. It is very convenient and suitable for use as a storage food during travel, sailing, and mountaineering, especially as a backup food for soldiers during wartime.


The concept of the early biscuits industry was the aforementioned long-term voyage or war emergency food concept began to spread as HandMade-Type (manual form), after the industrial revolution, due to the development of mechanical technology, the production equipment and technology of biscuits developed rapidly and spread To all parts of the world. Cookies include biscuits, cookies, soda biscuits, etc.
With my country's economic growth, the development potential of China's biscuit market is very large, and the development space is also very broad. In the future, with the development of social economy and the improvement of people's living standards, the market demand for biscuits will continue to increase. The production of Chinese biscuits will develop towards staple food, snacks, and snack foods. Such as various breakfast biscuits, snack-type biscuits; cookies with various patterns, small and exquisite, high value-added; various leisure biscuits made by fermentation; easy-to-digest fermented biscuits, digestive biscuits, pure chocolate digestive biscuits, milk Chocolate digestion cake, chocolate finger cake, etc.; nutrition and health biscuits such as oatmeal cake, high protein cake, multi-dimensional crisp cake, oil protein (sesame protein, peanut protein) cake, earthworm cake, natural high lysine tortilla, moss cake , Millet cakes, black rice cakes, barley rice cakes, etc. And in the future, biscuit manufacturers will continue to innovate their tastes and achieve diversified tastes.


According to the "2017-2022 China Biscuit Industry Market Trend Analysis and Investment Planning Recommendation Research Report" released by Bosi Data, China's biscuit industry has maintained a rapid development momentum. Data provided by the National Bureau of Statistics show that the total number of national biscuit production enterprises above designated size in 2014 The output is about 7.225 million tons; the total assets of the biscuits and other baked goods manufacturing industry are 72.78 billion yuan; the sales revenue is 152.723 billion yuan; the total profit is 12.03 billion yuan.
In recent years, people's living standards have gradually improved, consumer awareness and choice concepts have undergone major changes, and new consumer demands for biscuit products are constantly increasing. With the continuous investment of foreign investors, Hong Kong, Macao and Taiwan businesses in my country's biscuit industry, my country's biscuit enterprises have developed rapidly, and biscuit products have reached an unprecedented level in terms of variety, packaging, taste, function and so on. The frequent appearance of new products has greatly stimulated the development of the Chinese biscuit market towards diversification and quality, and has caused profound changes in my country's original traditional biscuit market.

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