Views: 0 Author: Site Editor Publish Time: 2022-12-08 Origin: Site
With the progress of society, people's demand for food is getting higher and higher, from the original solution of food to the current color, aroma, and taste. This requires that the production of biscuits must meet certain technical requirements from the selection of raw materials to the delivery of the products. The Rotary molder is used to form soft biscuits that contain a large amount of fat. The dough is formed into the shape of a biscuit because of the Rotary molder and is dropped on a conveyor belt to the next machine.
Here is the content list:
Raw material requirements for cookies
Dough preparation
Raw material requirements for cookies
Soft cookies are produced from flour, sugar, and grease, the most important ingredient is flour because the quality of the flour is the main factor in the quality of the cookies. Rotary molders can play a great role in the dough-forming process. The main components of gluten are wheat gliadin and wheat gluten, of which wheat gliadin gives the dough good ductility and plasticity and wheat gluten gives the dough good elasticity and toughness. Soft cookies require a dough with good plasticity and low elasticity. The gluten content should be low, because high gluten content and strong gluten will lead to hard cookies, hard, deformed, and blistered after baking. The gluten content is too low. If the gluten content is too low, the cookie will be cracked and easily broken. The gluten quality of flour is measured by wet gluten content, dough formation time, dough stabilization time, tensile resistance, elongation, and other indicators. The coarseness mainly reflects the particle size of the flour, which affects the water absorption rate of the flour. The contact area between coarse flour and water is smaller. The water penetration rate is low, and the dough modulation is slow to absorb water, affecting the dough time, so that the battering temperature increases, resulting in cookies with sticky teeth phenomenon. Moreover, the coarse particle size will cause the cookie surface to be rough.
Dough preparation
In the dough-forming process, to make the product crisp, the formation of gluten must be limited when making the dough, and the key is the order of feeding. First, put water, sugar, egg, and oil into the mixer and mix thoroughly. After forming uniform water and oil emulsion, add spices and other auxiliary ingredients and mix well. Finally, add flour. The oil droplets with high interfacial tension are evenly distributed on the surface of flour particles, forming a film of oil, which can prevent water molecules from penetrating the protein particles to a certain extent. Thus, the hydration and swelling ability between proteins are reduced, and the binding force between proteins is decreased. Gluten cannot be fully formed, dough toughness is reduced and plasticity is increased. Then, the Rotary molder comes into play and forms the dough into the shape of a cookie.
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