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Classification and characteristics of biscuit ingredients
Author: ASLAN TIME: Sep 08, 2017
Classification and characteristics of biscuit ingredients
The main ingredients of the cookies are wheat flour, and then add sugar, grease, egg and dairy products. According to the formula and the production process, cookie can be divided into two categories: ductile biscuit and crisp biscuit. The characteristic of malleable biscuit is the impression of the impression of the impression. The surface of the product is smooth and smooth, the section structure has the level, the mouth chews have the crunchy feeling, chewy, the crisp is its special characteristic. The sugar and grease of the malleable biscuits is lower than the crispy cake. General use of sugar amount 30%, oil quantity is 20% below. The characteristic of the crispy biscuit is the impression of the impression, the pattern is obvious, the structure is fine, the amount of flour is 14 % ~ 30 %. Some of the sweet loose special products, the amount of oil can be up to 50 %.
, crisp sex cookies: wheat flour, sugar, oil as the main raw material, add leavening agent and other supplementary materials, the cold powder or powder, roller, roller rushed, baking modelling are made of satin, cross section structure of cellular tissue, loose the taste of baking food. Such as cream crackers, spring onion cookies, sesame crackers, egg cookies, etc.
Tenacity: wheat flour, sugar, oil as the main raw material, added a leavening agent, modifier and other auxiliary materials, the thermal powder process adjustment, roller, roller cutting or print, made of baked graphics is concave cost more, appearance is smooth, flat surface, the eye of a needle, cross section have layers, crunchy taste of baked goods. Such as milk cakes, vanilla cakes, egg cakes, marley cakes, Boston pies, etc.
Bread fermentation (soda) : the wheat flour, sugar, oil as the main raw material, yeast as leavening agent, to join all kinds of accessories, after the fermentation, powder, roller, laminated, made of baked crunchy, has peculiar smell of baking food fermentation products. Fermented cakes are also known as chocolate bars, which are divided into salty fermented cakes and sweet fermented cakes.
Thin crackers: small wheat flour, sugar and oil as the main raw materials, adding condiments such as condiments, and baking baking food made from powder, molding and baking.
Cookies: wheat flour, sugar, dairy products as the main raw material, join the hydrophobic agent and other supplementary materials, and, using squeeze, squeeze, wire section cut method such as a form of forming, baking rules of stereoscopic pattern or surface is made of corrugated, containing fat high cake baked goods.
Wafer - wafer: with small wheat flour (glutinous rice flour), starch as the main raw material, adding emulsifier, loose agent and other accessories, to adjust powder, pouring, baking and baking baked goods. Also called waffles.
Egg circle cookies: wheat flour, sugar, egg as the main raw material, add leavening agent, essence and other accessories, to beat, mixing, pouring and baking of crispy baked goods, commonly known as egg biscuit.
Cone: wheat flour, sugar, egg as the main raw material, add leavening agent, essence and other accessories, to beat, mixing (fermentation or fermentation), pouring rolled or hang pulp, baking and crispy baked goods.
Sticky take cookies: wheat flour, sugar, oil as the main raw material, add dairy products, egg products, bulking agent, spices, such as accessories and decorating, molding, baking, cooling, surface glue made from sugar flowers, dry loose baked goods.
Blisters cookies: wheat flour, sugar, egg as the main raw material, add leavening agent, after powder, multiple rolling, forming, boiling water blanching, cold water soak, made of baked with rich aroma of baked goods.
