Biscuit classification and its characteristics,The main […]
Biscuit classification and its characteristics,The main raw material of biscuits is wheat flour, and then add sugar, fat, egg, dairy and other accessories. According to the formulation and production process, it can be divided into multiple varieties.
With the continuous scale and standardization of food production enterprises, the processing biscuit machine skills continue to improve, especially for large food companies, and their future production workshops are unmanned!
Crisp biscuits: wheat flour, sugar, oil and fat as the main raw materials, participate in loosening agents and other auxiliary materials, after the cold powder process powdering, rolling, roll printing or punching, baking, the shape is mostly convex, cross-sectional structure Baked food with a porous arrangement and loose mouthfeel. Such as butter cookies, fragrant biscuits, sesame biscuits, meringue biscuits, etc.
Tough biscuits: wheat flour, sugar, oil and fat as the main raw materials, participate in loosening agents, improvers and other auxiliary materials, the shape of the powder by hot powder process, rolling, roll cutting or printing, baking is mostly concave flowers, appearance Lubricated, flat-faced, pin-eye, layered, crispy baked goods. Such as milk cakes, vanilla cakes, egg cakes, mary cakes, Boston cakes, etc.
Fermentation (soda) cake: wheat flour, sugar, oil and fat as the main raw material, yeast as a loosening agent, participate in various excipients, fermented by fermentation, powdering, rolling, lamination, baking, and unique for fermented products. Scented baked goods. The fermented cake is also called chocolate rack, and is divided into salt fermented cake and sweet fermented cake according to its formula.