How To Bake Good Quality Biscuits And How To Use Biscuit Machine

2021/03/04

Our focus is on the baking of good quality biscuits. The starting point needs to be an understanding of the components and the baking procedure. The following area lays out the process, the modifications that take place from the dough piece to the biscuit during baking and the elements that affect the baking process and the quality of completion item. 


From the dough piece to the biscuit 

There are three primary modifications which we will see as all biscuits are baked. They are the advancement of the biscuit structure and texture, the decrease in the wetness material, and the development of the colour. These modifications overlap during the baking procedure, however it works to note that the formation of the structure and texture of the biscuit will happen in the first half of the biscuit baking oven, the reduction in wetness mainly in the middle of the oven and the colour in the final third of the oven.


Our aim is to bake a high quality biscuit. The following characteristics are necessary: 
  • Texture-- open, flaky, short, depending upon the item
  • Density/volume-- low density provides more volume and a lighter bite
  • Bite/mouth feel-- crispiness, softness, smoothness, crunchiness 
  • Flavour-- numerous flavours and fillings are heat susceptible and the protection of the flavours and texture of the fillings requires consideration for the baking process. For example, for a range of soft doughs and cookies, a preference will be provided for convected heat, a longer baking time at a lower temperature level

Moisture material

Important factor in baking doughs with high water content, such as crackers and water biscuits.
Low wetness content enhances the keeping qualities of the biscuit. Evenness of the moisture content from the centre to the beyond the biscuit requires penetrative heat and sufficient time for baking and cooling to avoid "checking" (cracks in the biscuits after packing).

Colour

Consistency of colour with time and throughout the width of the oven band


Some products, such as Marie require an extremely even boring colour, other such as cream crackers and some rotary moulded designs require colour contrasts and highlights. These functions need various baking systems to enhance the look of the product.


Active ingredients 

The structure and texture of the biscuit is determined by the components, mixing and forming and the baking process. Here we will introduce briefly the main ingredients and procedure requirements for the baking of biscuits. Our objective is to suggest the intricate chemical and physical modifications which take place with temperature and especially throughout baking. This will inform how we design and run the baking oven. 

Ingredients

The structure and texture of the biscuit is determined by the ingredients, mixing and forming and the baking process. Here we will introduce briefly the main ingredients and process requirements for the baking of biscuits. Our aim is to indicate the complex chemical and physical changes which take place with temperature and particularly during baking. This will inform how we design and operate the baking oven.


Wheat flour

The principle ingredient of biscuits is wheat flour. The grain consists of bran (12%), which is the outer husk, endosperm, which is the white centre (85.5%) and the tiny germ (2.5%). Typical biscuit flour is milled to a yield or extraction of 70-75%. Wholemeal flour is of 100% extraction and wheat meal flours in between these extraction rates, normally around 84% extraction. The flour will also contain moisture of between 13 – 15%.


The wheat flour is composed of carbohydrate (as starch), protein and fat, together with some fibre, ash and trace minerals and vitamins. The protein is mainly gluten, composed of gliadin and glutenin. The percentage of protein determines the flour strength. A dough made from strong flour with a high protein content, is extensible and can be machined into a continuous sheet for crackers and hard biscuits. A weak flour with a low protein content produces a soft dough which may be moulded or deposited on the baking band and when baked, gives a short texture.


Wheat flour 

The concept active ingredient of biscuits is wheat flour. The grain consists of bran (12%), which is the outer husk, endosperm, which is the white centre (85.5%) and the tiny germ (2.5%). Typical biscuit flour is milled to a yield or extraction of 70-75%. Wholemeal flour is of 100% extraction and wheat meal flours in between these extraction rates, usually around 84% extraction. The flour will also include moisture of in between 13-- 15%. 
The wheat flour is made up of carbohydrate (as starch), protein and fat, together with some fiber, ash and trace element and vitamins. The protein is primarily gluten, made up of gliadin and glutenin. The portion of protein figures out the flour strength. A dough made from strong flour with a high protein material, is extensible and can be machined into a constant sheet for crackers and hard biscuits. A weak flour with a low protein material produces a soft dough which may be moulded or transferred on the baking band and when baked, gives a short texture.


Automatic biscuit production line, with original style, compact structure and high automatic, is developed on the base of absorbing Japanese innovation. All working procedures that from dough feeding, sheeting, molding, waste recycling, baking to cooling can be completed automatically in one line. Numerous moulds and dozens of innovation dishes make it possible to produce all type of popular biscuits, such as cream biscuit, layer biscuit, soda cracker, calcium biscuit, multi-vitamin biscuit, veggie biscuit, and so on .


If you would like to know more about the biscuit machine, please contact me!