Types of biscuit food
The main raw material of biscuits is wheat flour, and supplementary materials such as sugar, oil, eggs and dairy products are added. According to different recipes and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. The characteristic of tough biscuits is that the impressions are mostly concave and have pinholes on the surface. The surface of the product is flat and smooth, the cross-section structure is hierarchical, and it has a crispy feeling when chewing, chewy and crunchy as its unique characteristics. The combination of sugar and fat in tough biscuits is lower than that of short biscuits. Generally use less than 30% of sugar and less than 20% of oil. The characteristic of crisp biscuits is that the impression is mostly embossed, the pattern is obvious, and the structure is fine, which is 14% to 30% of the flour. For some special products with loose sweetness, the amount of fat can be as high as about 50%.
Using wheat flour, sugar, and oil as the main raw materials, adding bulking agents and other auxiliary materials, the shapes made by cold powder process powder adjustment, rolling, roll printing or punching, baking are mostly embossed, and the cross-sectional structure presents a porous structure , Baked food with loose taste. Such as butter biscuits, spring onion biscuits, sesame biscuits, meringue biscuits and so on.
Using wheat flour, sugar and oil as the main raw materials, adding bulking agents, modifiers and other auxiliary materials, the graphics made by hot powder process powder adjustment, rolling, roll cutting or printing, baking are mostly concave, with smooth appearance and surface Baked food that is flat, with pinholes, layered cross-section, and crispy taste. Such as milk biscuits, vanilla biscuits, egg biscuits, mary biscuits, Boston biscuits and so on.
Fermented (soda) cake:
Using wheat flour, sugar and oil as the main raw materials, yeast as the loosening agent, adding various auxiliary materials, fermentation, flour adjustment, rolling, lamination and baking are made into a crispy baked food with the unique fragrance of fermented products. Fermented cakes are also called chocolate racks. According to their recipe, they are divided into salty fermented cakes and sweet fermented cakes.
Take wheat flour, sugar, oil as the main raw materials, add condiments and other auxiliary materials,
A crispy baked food made from biscuits through powder adjustment, molding, and baking.
Take wheat flour, sugar, and dairy products as the main raw materials, add bulking agents and other auxiliary materials, and shape the dough with one of the methods of extrusion, extrusion, steel wire cutting, etc. The baked product has a three-dimensional pattern or Crisp baked goods with regular ripples on the surface and high fat content.
A sandwich bakery with various fillings made of sugar, fat or jam as the main raw material between two biscuits.
A crispy baked food made from wheat flour (glutinous rice flour) and starch as the main raw materials, adding emulsifiers, bulking agents and other auxiliary materials, and making flour, pouring, and baking. Also known as waffle.
Egg round biscuits:
It is a crispy baked food made by whipping, mixing, pouring, and baking with wheat flour, sugar, and eggs as the main raw materials, adding loosening agents, flavors and other auxiliary materials, commonly known as egg-based biscuits.
It is a crispy baked food made of wheat flour, sugar and eggs as the main raw materials, adding loosening agents, flavors and other auxiliary materials, by whipping, mixing (fermentation or non-fermentation), pouring or hanging slurry, and baking and rolling.
Sticky Flower Biscuits:
It is a loose baked food made from wheat flour, sugar, oil and fat as the main raw materials, adding dairy products, egg products, loosening agents, spices and other auxiliary materials through mixing, forming, baking, cooling, surface decoration, sticky sugar flowers, and drying.
Using wheat flour, sugar, and eggs as the main raw materials, adding a leavening agent, powder adjustment, multiple rolling, forming, boiling water blanching, cold water soaking, and baking, it is a loose baked food with a strong fragrance.
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