In the food landscape of Hokkaido, Shiroi Koibito undoubtedly occupies an extremely important position. This chocolate - filled crispy thin cookie, with its unique appearance and crispy texture, attracts countless consumers. And the birth of this alluring delicacy is inseparable from its advanced and precise production line equipment.
The Shiroi Koibito production line equipment covers multiple key links, and each step has been carefully designed and strictly controlled. At the beginning of production, in the raw material processing stage, high - quality wheat flour, fresh butter and other raw materials are accurately proportioned and evenly mixed into a delicate dough through efficient mixing equipment, laying the foundation for the taste of the subsequent cookies.
It is worth mentioning that the temperature, time and mixing intensity during the mixing process are all precisely controlled by an intelligent control system to ensure that the texture of the dough remains consistent.
Immediately after, the dough is sent to the forming equipment. The molds here are exquisitely designed and can accurately press out the unique shape of the cat's tongue - shaped cookies. The forming equipment operates at a high speed and with high precision, and can produce a large number of regularly shaped cookie blanks per minute, greatly improving production efficiency.
After the cookie blanks are made, they enter the baking stage. The advanced tunnel - type oven is the core equipment at this stage. It adopts advanced hot air circulation technology to ensure a uniform and stable temperature in the oven. The cookie blanks are quickly baked to a golden and crispy state in just a few minutes, with a rich aroma of wheat and butter filling the air. The temperature of the oven can be fine - tuned according to the characteristics of different batches of dough to ensure that each cookie achieves the baking effect.
At the same time, the chocolate production equipment is also operating synchronously. High - quality cocoa beans are processed through multiple processes such as grinding and refining to make smooth chocolate sauce. Whether it is the white chocolate used in the white version of Shiroi Koibito or the milk chocolate in the black version, the raw material selection and production process are extremely strict. The white chocolate is based on high - quality cocoa butter, blended with fresh milk and sugar, and stirred under precise temperature control to make it delicate, smooth and full of milk flavor; the milk chocolate creates a mellow, smooth and sweet - but - not - cloying taste by accurately adjusting the ratio of cocoa powder, milk and sugar.
In the critical sandwich assembly link, high - precision automated equipment evenly spreads an appropriate amount of chocolate sauce on the cookies and then precisely covers another cookie to complete the sandwich. The entire assembly process is completed in one go, and the amount of chocolate sauce used is just right, ensuring both deliciousness and consistent weight for each cookie.
