English 
Professional Manufacturer Of Baked
Whole-set Equipment
1. Pretreatment of flour
To produce tough biscuits, it is advisable to use flour with a wet gluten content of 24-36%; to produce crisp biscuits, use flour with a wet gluten content of 24-30%.
At present, it must be sieved before use. The purpose of sieving is not only to make the flour form tiny grains and remove impurities, but also to mix a certain amount of air into the flour, which is conducive to the proliferation of yeast when the dough is fermented, and the made biscuits are relatively crisp. A magnet needs to be added to the sieving device to remove magnetic impurities.
The humidity of flour should be adjusted according to the season.
The humidity of flour should be adjusted according to the season.
2. Sugar pretreatment
Generally, granulated sugar is ground into powdered sugar or melted into syrup for use.
In order to remove impurities and ensure fineness, the ground icing sugar should be sieved, generally used
100 holes/25.4mm sieve. If the powdered sugar is ground by the workshop itself, the temperature will be higher after crushing, so it should be used after cooling to avoid affecting the temperature of the dough.
Melt sugar into syrup, and the amount of water added is generally 30-40% of the amount of sugar. When heating and melting, control the temperature and stir frequently to prevent burnt, so that the sugar can be fully melted. After boiling and melting, filter and use after cooling.
3. Pretreatment of grease
Ordinary liquid vegetable oil, lard, etc. can be used directly. Butter, margarine, hydrogenated oil, coconut oil and other fats have higher hardness at low temperatures. You can use a slow heat to heat it or use a mixer to soften it. This can speed up the speed of adjusting the noodles and make the dough more uniform.
When heating and softening the oil, it is necessary to control the heat. It is not suitable to melt completely, otherwise it will destroy its milky structure, reduce the quality of the finished product, and cause the biscuits to "go oil". Whether it needs to be cooled after heating and softening should be decided according to the temperature of the dough.
When heating and softening the oil, it is necessary to control the heat. It is not suitable to melt completely, otherwise it will destroy its milky structure, reduce the quality of the finished product, and cause the biscuits to "go oil". Whether it needs to be cooled after heating and softening should be decided according to the temperature of the dough.
4. Pretreatment of dairy and egg products
When using fresh eggs, it is best to go through inspection, cleaning, disinfection, and drying. When beating eggs, pay attention to removing bad eggs and eggshells. When using iced eggs, put the iced egg box on the sink to melt the iced eggs before use.
The milk has to be filtered. Milk powder and egg powder are best put in oil or water and mixed well before use.
5. Pretreatment of leavening agent and salt
The leavening agent and salt must be evenly blended with flour. The leavening agent used in the production of biscuits, such as sodium bicarbonate, ammonium bicarbonate and salt and other water-soluble raw materials and auxiliary materials, must be sieved before being dissolved in water, if there are lumps It should be broken and sieved to make the above-mentioned substances form small particles and finally dissolve in cold water. Do not use hot water to dissolve, so as not to decompose some or most of the carbon dioxide gas when the chemical leavening agent is heated, reducing the leavening effect.
