A method of making wet biscuits brittle again;

If the biscuit becomes soft due to moisture, but it does not exceed the shelf life, it can be put in a clean paper bag, put in the freezer for about 24 hours, and then taken out, which can restore to the degree when it was just bought and taste as crisp as before. The principle is to use the sublimation of water.

Save method:

Good quality biscuits should have a complete appearance, clear patterns, no shrinkage and no deformation, and have a crisp rosin sense unique to the product. Eat it as soon as possible after opening the package, put it in a sealed container and store it in a cool and dry place.

Extended data:

The softening of biscuits is related to their processing methods. Cookies are made of wheat flour and auxiliary materials such as sugar, starch, grease, dairy products, eggs, essence, leavening agent, etc. Pass through a dough mixer, then roll it into dough with a rolling mill, press it into a cake blank with a forming machine, and finally bake it in an oven and cool it.

There is very little water in the biscuits made in this way, so the air contains water, and the humidity of the air is greater than that of the biscuits, so the dry biscuits will certainly absorb water, so the biscuits will become moist and soft after being kept for a long time.

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