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Professional Manufacturer Of Baked
Whole-set Equipment
5. Bake
Tough biscuits should be baked at a lower temperature and for a longer time. After the prepared biscuit blank is put into the oven, under the action of high temperature, the water contained in the biscuit evaporates, the starch is gelatinized by the heat, and the leavening agent decomposes to increase the volume of the biscuit. The protein is denatured by heat and solidifies. Finally, a porous and crisp biscuit product is formed.
The temperature and time of baking vary with the type of biscuit and the size of the block. Generally, the baking temperature is kept at about 230-270℃, and should not exceed 290℃. If the temperature of the baking oven is higher, the baking time can be appropriately shortened. If the furnace temperature is too high or too low, it will affect the quality of the finished product. If it is too high, it will burn easily.
6. Cooling
The temperature difference between the surface layer and the center of the baked biscuits is very large, the outer temperature is high, the internal temperature is low, and the temperature emission is slow. In order to prevent the biscuits from shrinking and cracking, they must be cooled before packaging. In summer, autumn and spring, natural cooling can be used. If you want to speed up the cooling, you can use air blowing, but the air velocity cannot exceed 2.5 m/s. If the air velocity is too fast, the water will evaporate too fast, and the biscuits will break easily. The most suitable temperature for cooling is 30-40℃, and the indoor relative humidity is 70-80%.
7. Packaging
Although biscuits are a kind of storage-resistant food, storage conditions must also be considered. Suitable storage conditions for biscuits are places with low temperature, dryness, good air circulation, clean air and avoiding sunlight. The storage temperature should be around 20℃, and the relative humidity should not exceed 70-75%.
