English 
Professional Manufacturer Of Baked
Whole-set Equipment
What are the technological processes of making biscuits by the biscuit machine?
1. Pretreatment of raw materials(Please refer to the previous article)
2. Dough preparation
The preparation of dough is a key process in biscuit production. Whether the dough is prepared properly or not is not only related to the normal operation of the machine, but also the dividing line between the quality of tough biscuits and crisp biscuits. The production process of crisp biscuits and tough biscuits is different, and the method of preparing dough is also quite different. The crisp dough of crisp biscuits adopts the cold powder crisp operation method, and the tough dough of tough biscuits uses the hot powder toughness operation method.
(1) Hot powder toughness operation method
The dough temperature is 38-40°C. Generally, the oil, sugar, milk, egg and other auxiliary materials, heated water or hot syrup are mixed in the dough mixer first, and then flour is added to make the dough. If the improver is used, it should be added when the dough is initially formed (about 10 minutes after preparation). Then, the leavening agent and the flavor are added successively during the preparation process. Continue to make a tough dough for more than 40 minutes before and after. After the tough dough is prepared and matured, in order to reduce the viscosity and elasticity of the bread and maintain the stability of the dough performance, it must be placed for more than 10 minutes before it can be rolled into shape.
(2) Cold powder crisp operation method
Pour sugar, oil, dairy products, egg products, leavening agents and other auxiliary materials and appropriate amount of water into the kneading machine, stir to form an emulsion, then pour the flour and starch into the kneading machine, and mix for 6-12 minutes About, the flavor should be added in the later stage of preparing the emulsion, or it can be added when putting in the flour to avoid excessive volatilization of the flavor. Due to the high temperature in summer, the mixing time can be shortened by 2-3 minutes.
The temperature of the dough should be controlled at 22-28℃. For dough with high fat content, the temperature should be controlled at 20-25℃. In summer, the temperature is high, you can use cold water to prepare the dough to reduce the temperature of the dough. If the wet gluten content in the flour is higher than 40%, the oil and flour can be mixed into a shortbread dough, and then add
2. Dough preparation
The preparation of dough is a key process in biscuit production. Whether the dough is prepared properly or not is not only related to the normal operation of the machine, but also the dividing line between the quality of tough biscuits and crisp biscuits. The production process of crisp biscuits and tough biscuits is different, and the method of preparing dough is also quite different. The crisp dough of crisp biscuits adopts the cold powder crisp operation method, and the tough dough of tough biscuits uses the hot powder toughness operation method.
(1) Hot powder toughness operation method
The dough temperature is 38-40°C. Generally, the oil, sugar, milk, egg and other auxiliary materials, heated water or hot syrup are mixed in the dough mixer first, and then flour is added to make the dough. If the improver is used, it should be added when the dough is initially formed (about 10 minutes after preparation). Then, the leavening agent and the flavor are added successively during the preparation process. Continue to make a tough dough for more than 40 minutes before and after. After the tough dough is prepared and matured, in order to reduce the viscosity and elasticity of the bread and maintain the stability of the dough performance, it must be placed for more than 10 minutes before it can be rolled into shape.
(2) Cold powder crisp operation method
Pour sugar, oil, dairy products, egg products, leavening agents and other auxiliary materials and appropriate amount of water into the kneading machine, stir to form an emulsion, then pour the flour and starch into the kneading machine, and mix for 6-12 minutes About, the flavor should be added in the later stage of preparing the emulsion, or it can be added when putting in the flour to avoid excessive volatilization of the flavor. Due to the high temperature in summer, the mixing time can be shortened by 2-3 minutes.
The temperature of the dough should be controlled at 22-28℃. For dough with high fat content, the temperature should be controlled at 20-25℃. In summer, the temperature is high, you can use cold water to prepare the dough to reduce the temperature of the dough. If the wet gluten content in the flour is higher than 40%, the oil and flour can be mixed into a shortbread dough, and then add
3. Rolling
The prepared dough should be rolled into a dough sheet with uniform thickness, flat shape, smooth surface and fine texture, ready for forming.
(1) Rolling of tough dough
The tough dough should be allowed to stand for a period of time before rolling. The purpose is to eliminate the internal tension formed by the stretching of the dough during mixing, reduce the viscosity and elasticity of the dough, and improve the process performance of gluten and the quality of the product. The length of the standing time depends on the temperature of the dough. Generally, the dough temperature is high and the standing time is short; the temperature is low and the standing time is long. If the dough temperature reaches 40°C, let it stand for 10-20 minutes.
The number of times of rolling of the tough dough is generally 9-13 times. When rolling, it is folded and rotated 90° for many times. The dough is rolled and pressed into a certain thickness of dough.
(2) Rolling of crisp dough
Crispy dough contains more oil and sugar, and the rolled dough pieces are softer and easy to break, so they should not be rolled many times, let alone 90° turning. Generally, one-way reciprocating rolling 3-7 times is enough. According to specific conditions, one-way rolling can also be used.
Crispy dough does not need to stand for a long time before rolling. The thickness of the rolled dough is about 2cm, and the dough of the tougher dough is thick. This is because the crisp dough is easy to break and is relatively soft, and it can reach the required thickness after passing through the rollers of the forming machine.
4. Forming
The dough pieces rolled by the rolling process are processed into biscuit blanks of various shapes by a forming machine.
The prepared dough should be rolled into a dough sheet with uniform thickness, flat shape, smooth surface and fine texture, ready for forming.
(1) Rolling of tough dough
The tough dough should be allowed to stand for a period of time before rolling. The purpose is to eliminate the internal tension formed by the stretching of the dough during mixing, reduce the viscosity and elasticity of the dough, and improve the process performance of gluten and the quality of the product. The length of the standing time depends on the temperature of the dough. Generally, the dough temperature is high and the standing time is short; the temperature is low and the standing time is long. If the dough temperature reaches 40°C, let it stand for 10-20 minutes.
The number of times of rolling of the tough dough is generally 9-13 times. When rolling, it is folded and rotated 90° for many times. The dough is rolled and pressed into a certain thickness of dough.
(2) Rolling of crisp dough
Crispy dough contains more oil and sugar, and the rolled dough pieces are softer and easy to break, so they should not be rolled many times, let alone 90° turning. Generally, one-way reciprocating rolling 3-7 times is enough. According to specific conditions, one-way rolling can also be used.
Crispy dough does not need to stand for a long time before rolling. The thickness of the rolled dough is about 2cm, and the dough of the tougher dough is thick. This is because the crisp dough is easy to break and is relatively soft, and it can reach the required thickness after passing through the rollers of the forming machine.
4. Forming
The dough pieces rolled by the rolling process are processed into biscuit blanks of various shapes by a forming machine.
