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To make sure a biscuit production line runs efficiently, the close connection of every producing process is crucial. The mixing process, the forming process, the baking process, the cooling process and the packing process, are closely linked. Let’s talk about the mixing part today. How to provide a continuous supply of dough with the required quality seems to be the first key stage. Just think, if the supply of dough runs out somehow, although temporarily, or the quality of dough doesn’t reach the requirement of forming. It will make the whole production line stop and cause many problems and cost loss. Therefore, it’s important to ensure a stable supply of dough with similar consistency that satisfies requirements.
Usually, we guarantee stability by machine and recipe. Biscuit doughs are made up of emulsification of fat and water and solid phase of sugar, protein, starch...... According to the characteristics of the product, the dough can be roughly divided into:
Hard doughs (For hard biscuit/cracker)
Hard doughs contain relatively high amounts of water and small amounts of fat and sugar. During raw materials mixing in the vertical mixer(usually), the dough is vigorously cut and sheared which will develop the gluten. The dough becomes extensible which is suitable for sheeting and cutting processes. The dough does work while mixing and the temperature of it will increase till the pre-set temperature.
It is an “ all in” mix for most hard dough biscuits except soda crackers. There will be two stages for the doughs of soda crackers mixing. The first mix usually does with about 2/3 flour and fat. Then fermented for 12 hours. The rest of the flour and fat are added with soda and salt, then the dough is fermented for 12 hours again.
Soft doughs(For soft biscuit/cookie)
Soft doughs contain a relatively high amount of sugar and fat. Different from hard doughs, the key point of mixing soft doughs is not to develop gluten. In general, the mixing process of soft doughs has two stages. When processing the first stage, the sugar, water, fat and small ingredients are blended together which is known as “cream up”. This stage is to form a smooth, soft and creamy mass before flour joins it. For the second stage, the flour is added with a mix that is as short as possible.
These are the brief introductions to the types of biscuit dough. If you are interested in upgrading your production line with secondary processing machines, please feel free to contact us! We will provide professional service about the production line of pressed cookies or sandwich cookies. Please follow our Facebook GOLDEN BAKE | Facebook , we will update more articles about bakery food.