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How are biscuits made? This article will explain the baking process, ingredients, and production technology. You’ll also learn about the biscuit’s packaging. The next time you’re at the bakery, pick up a copy of “The Complete Guide to Baking Biscuits.”
The ingredients of biscuits are varied but the basic structure of a biscuit is similar to that of a cake. The principal ingredient in flour is wheat, which contains bicarbonate of soda and tartaric acid. Flavorings are added for flavoring purposes. Sugar provides the biscuits with sweetness and color and helps develop the texture. Fat is an important ingredient in biscuits. Its presence makes it soft. Other ingredients used in biscuit making include sodium bicarbonate, ammonium bicarbonate, and water. The latter is mainly used for dough making. Biscuits are baked with this mixture to increase their volume and flavor.
Biscuits are consumed worldwide and come in different shapes and sizes. The manufacturing process of biscuits involves four steps. The first step involves blending the ingredients in the right proportions in large mixers. The second step involves putting in the ingredients. This step is important for mixing the dough. The temperature of the dough is very important during the mixing process. This step is crucial for the biscuits to be firm and tasty.
There are several factors to consider when designing the oven for the production of biscuits. A properly designed oven should enable rapid heat transfer at the start of the baking process. The temperature should be maintained so that the dough piece does not collapse and develop big blisters. It should also have a conveyor belt so that the baked biscuits are transported to the next step. Once baked, biscuits are packaged in inconsistent sets, shipped in large crates and delivered to retail stores.
A biscuit’s surface must remain moist and flexible during the baking process. Moisture in the dough piece condenses at room temperature and helps raise the temperature of the dough. In the first zone of the oven, it is important to maintain a humid atmosphere so that moisture does not condense locally and is released as heat. In addition, live steam is introduced into the baking chamber to maintain the humidity. Once the dough piece has reached the desired moisture level, it can be removed from the oven or cooled down.
The production technology of biscuits is a complex process. Different types of biscuits require different packing methods. Generally, 75% of biscuits are packed in flexible packages. These types of packaging include pile packaging for biscuits that weigh less than 50 grams, slug packaging for those weighing 51-100 grams, and individually wrapped biscuits for those weighing over 100 grams. There are several factors that need to be considered when designing a biscuit production line.
Biscuits are categorized according to the dough texture, type, and shape. They are made from wheat flour, fat, sugar, leavening agent, and other minor ingredients. Biscuit production equipment is essential for every stage of the process. During each stage, the biscuit dough must be mixed in the correct proportion. The temperature of the dough also plays a vital role in the process. Biscuit production equipment from UTF-GROUP is designed to handle all these challenges.
The packaging of biscuits made in factories varies considerably. Depending on the size and shape, biscuits may be grouped into families or pillow packs. Packs range from 25gms to 400gms. The packs are then placed into cartons and taped using carton taping machines. Biscuits are typically packaged using various types of materials, including wax paper and laminate. Bopp films are also often used for packaging. They are designed to fit the particular pack size and weight. Microns are measured to determine the thickness of the films.
Moistureproof packaging is essential for biscuits. The barrier used to protect the biscuits from moisture must prevent it from absorbing it from the air. This barrier may be made from plastic, printed paper, or different types of laminates. The packaging material is often heat-sealed, making it easier for the biscuit to be protected against moisture. The effectiveness of the seals also contribute to the barrier’s moistureproof properties.