Making Compressed Biscuits: A Comprehensive Guide

Compressed biscuits, known for their long shelf life and portable nature, are a favorite in outdoor activities and as emergency food supplies. Here's an in-depth look at how these biscuits are made:

Ingredient Selection and Preparation

The process begins with the selection of high-quality raw materials including flour, sugar, fats, dairy products, eggs, and necessary food additives. Accurate measurement of these ingredients according to specific formula ratios is crucial to ensure consistent taste and quality in every batch.

Mixing and Kneading

MixingThe measured ingredients are mixed thoroughly using industrial mixers to form a uniform dough. Control over the mixing speed and duration is essential to achieve the desired dough consistency that is neither too dry nor too moist, ensuring a uniform texture in the final product.

Dough Handling After mixing, the dough is allowed to rest. This step helps relax the gluten in the dough, further facilitating shaping during the molding process.

Molding and Shaping

High-Pressure MoldingThe rested dough is fed into a molding machine equipped for high-pressure compression. The core advantage of this machine is its ability to exert pressures of several tons, pushing the mold to shape the dough into the desired biscuit form. This step is critical in giving compressed biscuits their characteristic dense texture.

Mold Technology Molds in the machine are typically made from high-strength, corrosion-resistant stainless steel, capable of accurately replicating biscuit designs while ensuring food safety. Molds can be designed in various shapes and sizes to meet market demands and consumer preferences.

Baking and Cooling

Baking Molded biscuits are baked in a tunnel oven. Temperature and conveyor speed must be precisely controlled to ensure even baking, achieving a golden exterior and thoroughly cooked interior.

Cooling After baking, the biscuits move to a cooling stage on a cooling belt. This gradually reduces the temperature of the biscuits, preventing textural changes from residual heat and maintaining the desired taste and nutritional content.

Packaging and Quality Inspection

Packaging Cooled biscuits advance into an automated packaging line, sealed in food-grade packaging materials to extend their shelf life and prevent damage during transportation.

Quality InspectionEach batch undergoes stringent quality inspection, including microbial testing, sensory evaluation, and mechanical strength tests to ensure every compressed biscuit produced meets national food safety standards.

In general, traditional compressed biscuits must first be made into biscuits with the main ingredients, then crushed, mixed with other ingredients and pressed into shape. Compressed biscuits are not only a kind of food that is easy to carry and durable, but also full of science and technology in the production process.