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%.
Crisp biscuits: use wheat flour, sugar, and oil as the main raw materials, add loosening agents and other auxiliary materials, and make the shape by cold powder process powder adjustment, roll pressing, roll printing or punching and baking. Most of the shapes are embossed, and the cross-sectional structure Baked food with porous texture and loose taste.
Such as butter biscuits, spring onion biscuits, sesame biscuits, meringue biscuits and so on.
Tough biscuits: Take wheat flour, sugar, and oil as the main raw materials, add bulking agents, improvers and other auxiliary materials, and the patterns made by hot powder process powder adjustment, roll pressing, roll cutting or punching and baking are mostly gravure, appearance Baked food with smooth, flat surface, pinholes, layered cross-section, and crispy taste.
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