The Industrial Processing Flow of Cookie Biscuits

The processing flow of cookies biscuits mainly includes dough mixing, molding, cookies baking, cooling and packaging. The following is a detailed introduction to these production processes.

Dough Mixing

1. Due to the large amount of auxiliary materials used in cookie dough, the amount of water added when mixing powder is small, so syrup is generally not used, but sugar is the main ingredient.
2. Due to the large amount of grease, liquid grease cannot be used. To avoid "oil leakage", not only the use of solid oil is required, but also the temperature of the dough is required to be kept at 19-20°C to ensure that the oil in the dough is in a solidified state.
3. The order of ingredients for cookie dough is the same as that of crisp biscuits, and the time for flour mixing is roughly the same. If the dough temperature is properly controlled, the cookie dough is unlikely to form excessive swelling of gluten, so the powder adjustment operation of this kind of dough still must follow the principle of controlling limited swelling.

Cookies Forming

• In the process of processing, it is generally not necessary to stand still and press the surface. After the powder is adjusted, it can directly enter the molding process.
• Cookie dough can be produced by various forming methods such as roll forming, extrusion forming, extrusion forming and wire cutting forming.
• In terms of molding method selection, it is not only to meet the needs of different varieties, but also to adopt a molding method that does not produce heads as much as possible, so as to prevent the heads from returning to the fresh dough and causing the temperature of the dough to rise.

Cookies Biscuits Baking

1. According to the recipe of cookies, due to the large amount of sugar and oil, the baking process at high temperature can be used.
2. Usually the cookie biscuits baking process condition is to bake at 250°C for 5-6 minutes.
3. After the cookies are baked, they are often prone to deformation with an excessively large surface area. In addition to adjusting the degree of gluten swelling when adjusting the powder, attention should also be paid to the temperature control of the middle zone of the oven during the biscuit setting stage. The usual method is to directly discharge the hot and humid air in the central area.

Cookies Cooling

• Cookies have high sugar and oil content, so even if the moisture content is very low under high temperature conditions, the biscuits are very soft.
• When just out of the oven, the surface temperature of the product can reach about 180°C, so it is especially necessary to prevent the cookies from bending and deforming.
• At the end of baking, the biscuit has a moisture content of 8%. During the cooling process, as the temperature gradually drops, the moisture continues to volatilize, and when it is close to room temperature, the moisture reaches the minimum value.
• After a period of stability, it gradually absorbs moisture in the air. When the room temperature is 25°C and the relative humidity is 85%, the cooling time from the oven to the lowest moisture is about 6 minutes, and the moisture is relatively stable for 6-10 minutes. Therefore, it is best to pack biscuits in the stable stage.