Classification Of Biscuit Production Lines

The main raw material of biscuits is wheat flour, and then sugar, oil, eggs, dairy products and other auxiliary materials are added. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crispy biscuits. The characteristics of tough biscuits are that the mold shape is mostly concave and there are pinholes on the surface. The surface of the product is flat and smooth, the cross-section structure is layered, and it feels crispy when chewed. Chewy and crispy are its unique characteristics. The sugar and oil ratio of tough biscuits is lower than that of crispy biscuits. Generally, the amount of sugar used is less than 30%, and the amount of oil used is less than 20%. The characteristics of crispy biscuits are that the mold shape is mostly convex, the pattern is obvious, and the structure is fine, which is 14%~30% of the flour. For some special products with sweet and loose taste, the amount of oil used can be as high as about 50%.