B. Preparation of batter: The preparation of batter is closely related to the quality of millet wafer cookies, and it is the key technology of making. In order to make the slurry of wafer, it needs to be mixed with uniform air. In this way, through baking, loose products are obtained. Therefore, it is necessary to operate in the order of feeding. First, put the millet flour paste and flour into a blender, then add a proper amount of water to mix evenly, and then add a leavening agent to continue mixing evenly. The moisture content of batter directly affects the quality of Hua Wei tablets. But also has certain influence on the operation. If the slurry is too thin, it will produce too many side skins and heads, resulting in waste. The baked thin slices are too thin, which are easy to brittle and become waste products. If the batter is too thick, it is easy to produce "bald pieces" with missing corners, and the waste will also increase. Therefore, the batter concentration should be strictly controlled. The preparation of slurry should be controlled within a certain temperature range. If the temperature of the batter is too high, it is easy to ferment and deteriorate, resulting in the sour smell of the batter, and the liquefied single sheet made is also easy to crack. In addition, pay attention to the best time to stir the pulp. If the stirring time is too long, it is easy to cause the pulp to "harden" and make wafer neither brittle nor hard.
C. Preparation of stuffing: The main raw material of stuffing is sugar, and white sugar should be ground into powdered sugar first. The fineness of sugar powder directly affects the taste of millet wafer biscuits. Millet wafer cookies are characterized by instant melting in the mouth. The powdered sugar is too strong to be dissolved immediately when eaten, and it will have a rough feeling. The powdered sugar is required to pass the 100- 120 mesh sieve.
The ratio of oil to sugar is generally1; 1, but in order to prevent the sandwich from being too thin, the proportion of sugar should be slightly larger.
When making sandwich stuffing, sugar powder and margarine should be mixed evenly. By stirring and filling a lot of air, the volume of sandwich stuffing will be expanded, loose, white and light, which will help improve the quality of finished products and reduce the cost. The specific gravity of the stuffing is required to be 0.6-0.7 g/ml, and the stuffing made should be uniform, delicate and particle-free.
D, baking the wafer: pouring the slurry on the baking mold of the optical disc wafer, and heating and baking. The temperature of the baking mold of the wafer manufacturing machine should be uniform, and it should be preheated before pouring the mold to make the baking mold reach the required temperature. If the film is found to be too tender or too old, adjust the furnace temperature and speed to make the color consistent. Temperature control 180-200℃.
E. The uniformity of coating sandwich and stuffing is not only related to the quality and taste of millet wafer cookies, but also has a great impact on the cost. The membrane-to-core ratio is required to be 1: 3. In addition, we should also pay attention to: ① handle single pieces and clamped large pieces with care; ② After the color is old and tender, apply the sandwich to keep the color of the top and bottom layers uniform; (3) use cutting agent or filling cutting agent to keep it clean and level.
F, cutting into pieces and packaging: cutting the large semi-finished product coated with stuffing into pieces on a cutting machine, removing cut materials and broken products, sorting, immediately putting into plastic bags, and sealing and packaging. A. Sensory indicators: golden color, thick structure, crisp, and melt in the mouth. The appearance is complete, the pattern is clear, the sandwich has no overflow and separation, and it has the unique fragrance of millet after baking.
B. Physical and chemical indicators: moisture
C. Health indicators: acid value (calculated by fat): 0.45, peroxide value (%), calculated by fat): 0. 14. Arsenic, lead, pathogenic bacteria and aflatoxin B 1 could not be detected.