Figure 1: Swirl cookie
Dimensions: | 50 x 45 mm |
Thickness: | 10.25 mm |
Weight: | 10 g |
Recipe 1: Swirl cookie
Flour | 100 |
Corn starch | 7.352 |
Shortening | 58.82 |
Butter | 7.352 |
Sugar | 41.174 |
Invert syrup | 4.411 |
Milk powder | 5.147 |
Egg white | 1.47 |
Salt | 0.735 |
Sodium bicarbonate | 0.184 |
Vanilla flavour | 0.184 |
Butter flavour | 0.184 |
Water | 14.7 |
241.713 |
Figure 2: Pretzel
Dimensions: | 50 x 40 mm |
Thickness: | 9.75 mm |
Weight: | 7.5 g |
Recipe 2: Pretzel
Flour | 100 |
Butter fat | 41.667 |
Icing sugar | 20.833 |
Granulated sugar | 14.167 |
Soya flour | 4.167 |
Sodium bicarbonate | 0.083 |
Salt | 0.667 |
Water at 20°C | 14.167 |
195.751 | |
Egg wash | 10.833 |
Sugar topping | 17.5 |
Figure 3: Vanilla cookie
Dimensions: | 50 x 40 mm |
Thickness: | 10.25 mm |
Weight: | 10 g |
Recipe 3: Vanilla cookies
Flour, weak | 100 |
Butter fat | 47.619 |
Icing sugar | 23.809 |
Granulated sugar | 14.286 |
Soya flour | 1.428 |
Salt | 0.762 |
Vanilla flavour | 0.219 |
Water at 20°C | 17.143 |
205.266 |
Figure 4: Coconut and currant cookies
Dimensions: | 47 mm diam. |
Thickness: | 9.25 mm |
Weight: | 8 g |
Recipe 4: Coconut and currant cookies
Flour | 100 |
Butter fat | 43.478 |
Icing sugar | 30.435 |
Granulated sugar | 21.739 |
Soya meal | 1.3 |
Desiccated coconut | 10.435 |
Currants | 4 |
Sodium bicarbonate | 0.348 |
Salt | 0.696 |
Water at 20°C | 19.13 |
231.561 |
Figure 5: Chocolate chip cookies
Dimensions: | 50 mm diam. |
Thickness: | 9.25 mm |
Weight: | 10 g |
Recipe 5: Chocolate chip cookies
Flour | 100 |
Shortening | 29.607 |
Sugar | 37.16 |
High fructose corn syrup | 26.435 |
Corn syrup | 7.563 |
Molasses | 0.755 |
Eggs, powdered | 2.719 |
Vanilla, powdered | 0.273 |
Butter flavour | 0.325 |
Sodium bicarbonate | 1.597 |
Salt | 1.373 |
Baking powder | 1.092 |
Ice | 6.949 |
Choc chips | 22.659 |
238.507 |
The cookies are made on a single production line with typically a 1.0 m x 30 m oven with a steel band. A major supplier is Haas-Meincke, part of the Haas Group, which is now a member of the Bühler Group.
The doughs are mixed on a planetary mixer with cream up a process for 5 minutes followed by the addition of flour and eggs in two stages. The doughs are cold (16°C).
Forming
The forming equipment has a rotary moulder, wire-cut and swirl depositor arranged in the line to deposit the cookies in a pre-arranged pattern for baking. The equipment is arranged as follows:
1. The rotary moulder produces the rectangular vanilla cookie and pretzel
2. Wash-over unit with brush applying egg wash to dough pieces only
3. Sugar topper applying sugar to the top of the dough pieces only, by a 100 mm diameter roll with holes approx. 8 mm diam. Pneumatic system can be employed to recover excess sugar
4. Swirl depositor
5. Wire-cut depositor for coconut and currant cookies and chocolate chip.
The forming machines are arranged to produce 20 rows on the oven band to give 4 sets of 5 products.
Baking
Baking time: 7.5 mins.
Temperatures: 250°C – 190°C
Steel baking band
Cooling
Refrigerated cooling to 5°C before packing
Packaging
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Recipes and process data from Glyn Barry Sykes