The fat and sugar content is higher than that of biscuits and hard biscuits, and the texture is soft and crisp. The dough of soft biscuits is usually in a loose state and does not need to be pressed into thin sheets. It is directly formed by a printing roller. There are usually prominent characters or patterns on the surface, but for a few specific products such as digestive biscuits, it may even have pinholes and the patterns are recessed on the surface.
Cookies made by Cookies Making Machine
High fat and sugar content, mixed with chocolate chips or sandwich jam. The cookie dough is soft and loose, even semi-liquid. They are formed by deposition and extrusion.
For the main four types of biscuits, they apply different technologies and therefore use different equipment. The use of their ingredients also determines the way they are mixed.
The dough for biscuits is usually flour with strong flour to ensure the texture of the biscuits. It is fermented and fermented with ingredients such as yeast, ammonia and sodium bicarbonate. After each mixing, two stages of mixing and repeated fermentation are required. It is usually best to use a vertical mixer with two or three vertical swing arms for mixing. The vertical mixer automatically lifts the basin with a fork to knead the dough evenly from top to bottom. There is no need to pour out the dough for mixing, which is convenient for secondary fermentation.
Biscuit products need to expand at the beginning of baking to form their structure, and to extract moisture from the dough pieces later. It is usually baked in a direct fire oven.
The production process of biscuits and hard biscuits is very similar. Both require a cutting machine to cut large pieces into small pieces, which are then pressed through several stages of metering rollers to become a thin layer. The main difference is that biscuits require a laminator to form multiple thin layers in the final product. Hard biscuit dough is not as strong as biscuit dough and can be mixed and kneaded by a horizontal mixer.
Soft biscuits and cookies share a completely different mixing and forming process from hard biscuits and cookies. Both require only one molding machine. Soft biscuits are made of weak-gluten flour, which is loosened after being mixed by a horizontal mixer. It does not require multi-stage pressing like hard dough. The loose dough will be coarsely ground into more small particles by a coarse grinder and formed by the embossing roller inside the rotary forming machine. Its shape is determined by the choice of mold. After forming, the single biscuits can be directly sent into the oven for baking. Unlike hard biscuits and crackers, soft biscuits have lower baking requirements because they do not require heating changes before and after baking.
In order to produce biscuits, there are three forming machines for different types of biscuits. Biscuits are mainly divided into three categories: wire cutting, storage and cladding. These three types require different doughs, so different methods are formed. The following table briefly introduces the differences between cookies and their technologies.
Bread Machine Wholesale believes that, like soft biscuits, the baking of biscuits requires a milder temperature and cannot be heated directly by fire. Unlike biscuits, it does not require swelling and darker areas. It requires uniform surface color. Therefore, in the biscuit production line, a direct forced convection or indirect forced convection oven is usually configured, and the biscuits are baked by forced air heated in the combustion chamber. The combustion chamber is separated from the baking chamber, and the flame will not contact the product.