A wide range of products characterised by crispy, open texture and savoury flavours. Snack crackers include soda and saltine crackers, cream crackers, snack crackers, water biscuits, puff biscuits, maltkist (sugar topped cracker), “TUC” type, “Ritz” type, vegetable crackers.
In general crackers may have some of the following features which influence the baking process:
Mixing
Horizontal 2 speed (30/60rpm) or variable speed mixer
75KW motor
Forming
Vertical laminator
3 pairs of gauge rolls
Relaxation conveyor
Rotary cutter (single roll or two roll system)
Baking
Direct gas Fired Oven
Z47 wire-mesh band
Pre-heat
Average oven burner rating 28KW/m2
Baking temperatures: 220 / 220 / 220 /180 degrees C
Baking time: 5.0 minutes
Oil spray
Cooling
Cooling to baking ratio 1.5 : 1
Examples of hard sweet biscuits are Marie, Petit Buerre, Rich Tea, Arrowroot, Gem, Morning Coffee. They are characterised by an even, attractive colour and texture and good volume. Doughs for hard sweet biscuits have the following features:
Mixing
Horizontal 2 speed (30/60rpm) or variable speed mixer
75KW motor
Good temperature monitoring of the dough
Accurate temperature controller
Forming
3 roll sheeter with good scrap incorporation (separate hopper and feed roll)
3 pairs of gauge rolls (final rolls 400mm diam.)
Relaxation conveyor
Rotary cutter (two roll system)
Baking
Direct gas fired oven / convection oven
Steel band
Average oven burner rating required: 22KW/m2
Baking temperatures: 200 / 220 / 220 /180 degrees C
Baking time: 5.0 – 6.5 minutes
This is another wide category with many designs. The doughs are short with higher fat and sugar contents than the crackers and hard sweet biscuits. This is the simplest category for the dough piece forming process (rotary moulding) and so these products are very widely produced, often in very high volumes. The list of typical products could be very extensive and contains many local or regional specialities:
Malted milk, Glucose, Lincoln, Digestive, Nice, Shortbread, Custard Cream from Britain, Italian frollini, Dutch speculaas, caramelised biscuits, German lebkuchen...
Mixing
Horizontal 2 speed (30/60rpm) or variable speed mixer
75KW motor
Good temperature monitoring of the dough
Accurate temperature controller
Forming
Rotary moulder
Moulding roll with plastic inserts
Adjustment for forcing roll gap
Radial adjustment of the knife position
Adjustment of the rubber covered pressure roll
Speed control for moulding roll and extraction web
Baking
Direct gas fired oven / convection oven
Z 47 wire-mesh band
Average oven burner rating required: 20KW/m2
Baking temperatures: 180 – 220 C
Baking time: 4.0 – 5.5 minutes
Chocolate chip cookies, butter cookies, two dough cookies, centre filled cookies, fig bars, fruit bars, extruded cookies, cookies with many types of inclusion such as nuts, raisins, coconut, chocolate chips...
Mixing: Removable bowl batch mixer
Forming: Wire-cut machine
Baking
Direct gas fired oven / convection oven
Steel band
Average oven burner rating required: 22KW/m2
Filled cookies and Danish Butter cookies comprise both rotary moulded and deposited / wire cut cookies.
Discover more Biscuit Types in The Complete Collection of Biscuit Types
Marie biscuit
I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem? In the past, I used to add 10 kilos of sugar to 50 kilos of flour. Now I want to add 13 kilos of sugar to 50 kilos of flour.
Garibaldi Biscuit
Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to produce Garibaldi biscuits. As you know, in this product raisins or sultanas enter the dough and then the baking process is done. My question is, both technically (cutter mold) and qualitatively, do raisins need to be preheated? Is it necessary for the temperature of raisins to always be within a certain range, or does it matter whether the raisins are hot or cold? Do we have to do anything in advance to prepare the raisins?
Color in almond biscuits
we produce in a small factory almond biscuits known as Biscotti. They are cut after baking. So you see in the biscuits section the almond sliced. After 5-6 months the color of the almond sliced change from white to yellow/green as if it was old, there is no problem in taste only in aspect. We already made an analysis about peroxides but there is no difference between a sample with white almonds and yellow almonds, so it seems to be not a problem of oxidation of fats. The biscuits are packed in a protective atmosphere with nitrogen. Do you have some suggestions to discover the cause?
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