Things to keep in mind in cookie production

No matter what kind of biscuit its main raw materials are flour, fat, sugar, and bulking agent, the reasonable ratio of these raw materials have an important influence on the quality of biscuits. It is very important to pay attention to the ratio of raw materials in soft and hard biscuit production lines. Our company offers a wide range of soft and hard biscuit production lines.

Here is the content list:

• Baking and cooling of cookies

• The influence of raw materials on the cookie index

Baking and cooling of cookies

In soft and hard cookie lines, cookies are generally baked at high temperatures for short periods. The baking process can be divided into four zones. They are the fermentation zone, forming zone, coloring zone, and drying zone. If the temperature is too low, the cookie will be over-expanded during fermentation, irregularly shaped, easily broken, lightly colored, and have unsatisfactory baking results. If the temperature is too high, the cookies will be solidified and shaped just before they are fermented in the oven. The cookie structure is tight and the coloring is heavy and lusterless. In the soft and hard cookie production line, the general baking temperature of cookies can be controlled at 295-300℃. Baking time is about 4 min. After the cookies are baked, they must be cooled. Must be cooled. Generally, use the natural cooling method (if the cooling is too fast. Cookies will be too fast evaporation of water to produce a rupture phenomenon), the temperature of 30-35 ℃ is appropriate.

The influence of raw materials on the cookie index

In the soft and hard cookie production line, the amount of sugar is the most important factor affecting the quality of the cookie body. The variation of sugar quantity makes the quality of cookies vary greatly, and the difference in quality between 40 kg and 60 kg of sugar is not significant, but the quality index is significantly lower when the sugar quantity is 20 than 40 kg and 60 kg of sugar. The products made with powdered sugar had the lowest relative density, the products made with sugar water were slightly denser than powdered sugar, and the products made with granulated sugar were significantly denser than the other two types of sugar. In the soft and hard cookie production lines, the effect of oil quantity on the quality of the cookie body was mainly in the hardness, which was higher with less oil. The effect of SMS quantity on the cookie body was a non-major factor, especially in terms of cookie texture, reliability, and density, although SMS quantity was a minor factor in the overall sensory and hardness of the cookie body.

Today's soft and hard biscuit production line standards are also becoming more and more internationally uniform. Our company focuses on first-class quality and produces products of high quality and low price with guaranteed quality. If you need to buy soft and hard biscuit production line, you can try our company's products. Our company website is https://www.sinobake.net/. We look forward to your visit, we will provide you with good products and quality service to ensure your shopping experience! Thank you for reading.