Dec.2023 14
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The Main Raw Materials For Production of Hard Biscuits As Follows: High Gluten Flour, Starch, Powdered Sugar, Glucose, Caramel, Eggs, Fat, Ammonium Bicarbonate, Sodium Bicarbonate, Sodium Metabolite, Concentrated Lecithin, Spices and etc.

Hard Biscuit Production Process

  • The main raw materials for production of hard biscuits as follows: high gluten flour, starch, powdered sugar, glucose, caramel, eggs, fat, ammonium bicarbonate, sodium bicarbonate, sodium metabolite, concentrated lecithin, spices, etc
  • Sketch Drawing of Hard Biscuit Production Process:


Hard Biscuit Production Procedures:

1.Hard Biscuit Dough Mixing:

  • Hard Biscuit dough is generally mixed with oil, sugar, dairy products, phospholipids and other auxiliary materials, heated water or hot syrup in the dough mixer, and then added wheat flour to prepare the dough. The modifier is added when the dough is initially formed, and the bulking agent and spices are added at the end of the preparation process. It takes about 20-30 minutes to   make tough dough.The temperature of hard biscuit  dough is relatively high, generally controlled at 40 Deg C,  In winter,use  90 Deg C~100 Deg C sugar water directly pour into wheat flour in . In this way,  part of the gluten will be denatured and solidified during the powder mixing process, reducing the amount of wet gluten formed, which will help reduce the elasticity and keep the dough temperature within an appropriate range. Hard biscuit dough needs to be relatively soft, and the moisture content of the dough should be maintained at around 20%. Soft powder can shorten the dough mixing time, increase the extensibility, weaken the elasticity, improve the crispness of the finished product, the dough is smooth, not easy to break, and the operation is smooth

 2.Hard Biscuit Forming:

  • Put the prepared dough to the feeding hopper of the hard biscuit forming machine.
  • The hard biscuit products can be different size and shapes by changing biscuit molds.

 3.Hard Biscuit Baking:

  • Due to the high moisture content of the hard biscuit dough, the dehydration speed of the middle  part is slow during baking, and more water is placed during the preparation of the tough biscuit,   and the stirring time is long, the starch and protein absorb water sufficiently, the gluten is formed more, and the dough is more elastic. Therefore, low temperature baking , It can be baked for about 6 minutes at 180-250 Deg C.
4.Hard Biscuit Oil Spraying:
  • Spraying oil on the surface of the baked hard biscuit to make biscuit more beautiful and delicious.

5.Hard Biscuit Cooling:

  • The surface temperature of the biscuits when they are just come out of the tunnel oven can reach 180-200 Deg C, and  the temperature of the center layer is about 120 Deg C, which must be cooled to 35-40 Deg C. Due to the  low content of sugar and fat in the ingredients and the large pores in the biscuits, hard biscuits  are prone to cracking and cracking of the finished product. During the cooling process, forced ventilation cannot be used to prevent the temperature from falling too fast and the transportation environment being too dry.The product is broken during storage and requires complete cooling, as low as possible at room temperature.

6.Hard Biscuit
  • Require complete cooling, as close to room temperature as possible, wait for the product below 45 Deg C to be packed into the box in time, and packaged with an automatic biscuit pillow packaging machine or Biscuit On Edge Packing Machine then.
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