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A fortune cookie is a crispy and sweet cookie wafer that is hollow inside with a piece of paper. As a “fortune”, there is an aphorism or a vague prophecy on the paper. The message may include a list of lucky numbers used for the lottery as well. It is said that the aphorisms in the cookies are meant to be the lucky symbols for people who open them. As they are usually served as a dessert in Chinese restaurants in America, Canada or other countries, you might think they are Chinese in origin. However, they are not......

All biscuits, cookies and crackers are flour-based baked and shaped food products. They generally have some fat and sugar in their formulation. Changes in the ratio of flour, sugar, and fat have an impact on the type of biscuit, its production method, and its taste. However, most types of biscuits can also branch into a variety of biscuits, so the ratios are ranged. So recipe plays a major role in biscuit type.

Rich tea is a classic type of sweet biscuit. It is a relatively healthier biscuit which is only about 38 kcal per biscuit. Rich tea is one of the most popular biscuits in the United Kindom. In British, people really like to enjoy it on their tea break. They’re usually made from wheat flour, sugar, vegetable oil and malt extract......

Extruding is a simple means of dough forming for soft, high-fat dough cookies. A cookie Extruding machine forces the pourable dough through holes in a die plate. Since cookie dough is much more fluid than hard and soft dough, it can be called a batter. Therefore, the dough is extruded instead of sheeted or molded...

The Wafer roll is a snack made of wafers and sometimes filled with cream. It tastes very sweet and crispy. With rich flavor, it goes down well with both kids and adults.

In the field of biscuit production, “checking” is a phenomenon that which biscuits or crackers have small cracks or hairlines in them and are sometimes almost invisible. Broken biscuits or crackers can be rejected by retailers and a reason for customer complaints that will damage brand reputation.

During the biscuit-producing processes, how to transfer the heavy dough is an important part of the biscuit line design. Before the dough is cut into raw biscuits by the forming systems, the dough needs to be fed overcoming the distance and spacing between the mixers and the forming systems. Mixers can be horizontal or vertical mixers with movable dough barrels.

As one kind of sandwich biscuit, the Bourbon biscuit consists of two rectangular dark chocolate-flavored biscuits and a chocolate cream filling. Bourbon Biscuit is also referred to as Bourbon cream, Bourbon or Chocolate Bourbon. It's no surprise it reminds you of the popular whiskey by the same name. Many people may tend to believe this is the source of the name Bourbon. However, the answer is no if you think so.

Affected by the COVID-19 pandemic, this Canton Fair will be held on the "cloud" again from April 15th to 24th, and the exhibition will last for 10 days. The exhibition content includes three parts: online display platform, supply and purchase docking service, and cross-border e-commerce special area.

Most biscuits and cookies you find in the supermarkets are baked in tunnel ovens. It’s a continuous process that turns dough pieces into biscuits. In general, biscuits and cookies are baked through a long tunnel oven with several independently heated and controlled zones......

There are a variety of biscuits with different designs on the market. Have you ever wondered what determines biscuits’ design? While manufacturing biscuits, the shape and pattern of biscuits are determined by the cutting rolls, moulding rolls and dies. Moreover, cutting rolls and moulding rolls are designed to make the maximum number of raw biscuits as possible per square meter of oven band. As for the design of dies, the spread of raw biscuit doughs in the oven is taken into account.

Classic, traditional and crisp, a Marie biscuit is a type of biscuit similar to a rich tea biscuit. They are well known in many parts of the world with many different names due to reasons of languages or manufacturers’ brands (such as galletas María, Marietta, Mariebon).

A digestive biscuit is a type of biscuit, as they are created to keep you full during a busy day. Digestive biscuits are made with coarse wheat flour, a light amount of sugar, malt extract, vegetable oil, wholemeal, salt, raising agents such as baking soda and sometimes milk as well. They taste like savory soft biscuits with a crispy texture. Such a simple taste yet full of appeal, digestive biscuits are one of the most popular biscuit types in the UK well over 100 years since they were developed.

Compared with soft biscuits, hard biscuits are generally crunchy, and in the biscuit production process, the taste of hard biscuits can become more layered on this basis. Usually, the dough is laminating on the biscuit production line to improve various properties of the dough sheet. During laminating, the dough is rolled, folded and turned through 90°at least once to build up a layered structure before gauging and cutting. Generally speaking, this will introduce more fat between the dough layers resulting in a more delicate sheet-like structure of the product.

Hard biscuit or soft biscuit, what’s your indulgence? Even though they have different flavors and textures, they are always biscuits. In addition to the different recipes, what are the differences in the production process? Last week we talked about the difference in dough, so this week we talk about forming and moulding processes.