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
Recipes and process data from Glyn Barry Sykes
