The main ingredient of biscuits is wheat flour. In addition, there are also auxiliary materials such as sugar, starch, oil, dairy products, eggs, flavoring, and leavening agents. The above-mentioned raw and auxiliary materials are mixed into dough by a dough mixer, then rolled into dough sheets by a rolling mill, pressed into cake blanks by a forming machine, and finally baked in an oven. After cooling, they become crispy and delicious biscuits.

Biscuit category

According to the differences in formula and production process, sweet cookies can be divided into two major categories, namely, tough cookies and crispy cookies.

The impression design of tough biscuits is mostly concave patterns. Their appearance is smooth, the surface is flat, the impression is clear, the cross-sectional structure has layers, and when chewed in the mouth, it has a crispy feeling and good chewiness. There are pinholes on the surface (the pinholes are the vent holes during the production process, and the purpose of venting is to achieve a flat surface and bottom surface).

Crispy biscuits have distinct patterns on the surface, mostly protruding patterns. They are fine and soft in structure, with the most prominent soft holes. Their sugar and oil content is higher than that of tough biscuits.

Whether it is tough cookies or crispy cookies, although their formulas, ingredient sequences and operation methods are different, they all have the following basic production processes:

Raw and auxiliary material pretreatment → dough preparation → rolling → shaping → baking → cooling → finishing → packaging → finished product.