1. Processing of raw and auxiliary materials: Millet flour can be directly used as millet batter to save trouble and convenience. Millet batter is made from shelled pure millet and is soaked and wet-milled into a batter. It is required to pass 100 mesh. screen. Wheat flour should be refined, sifted, and impurities removed.
2. Preparation of batter: The preparation of batter is closely related to the quality of millet wafer biscuits, and this is the key to production technology. The slurry used to make wafer sheets requires uniform air mixing. By baking in this way, a loose product is obtained. Therefore, the feeding sequence should be followed. First put the millet batter and flour into the mixer, then add an appropriate amount of water and mix evenly, then add the leavening agent and continue mixing until evenly mixed. The moisture content of the batter directly affects the quality of the wafer sheets. And it also has a certain impact on operation. If the slurry is too thin, excessive edges and ends will be produced, resulting in waste. The baked single piece is also too thin and easily brittle and becomes a waste product. If the batter is too thick, it is easy to produce "bald pieces" with missing corners, and the waste will increase. Therefore, the concentration of the batter must be strictly controlled. The slurry should be prepared within a certain temperature range. If the batter temperature is too high, it will easily ferment and deteriorate, causing the slurry to have a sour smell, and the resulting liquefied monoliths will easily become brittle. In addition, attention should also be paid to the optimal mixing time. If the mixing time is too long, it will easily cause the pulp to "stretch" and prevent the wafer from being crispy and stiff.
3. Preparing the filling: The main raw material of the filling is sugar. The white sugar should be ground into powdered sugar first. The fineness of powdered sugar directly affects the taste of millet wafer biscuits. Millet wafer biscuits are characterized by melting in your mouth. The powdered sugar is too thick and will not dissolve immediately when eaten, resulting in a rough texture. The powdered sugar is required to pass through a 100-120 mesh sieve.
4. The ratio of oil and sugar is generally 1:1, but in order to prevent the sandwich material from being too thinly bonded to the slices, the ratio of sugar is slightly larger. The filling of the sandwich should be mixed evenly with powdered sugar and margarine, and a large amount of air should be filled in through stirring, so that the filling of the sandwich will be enlarged, loose, white, and light in specific gravity, which will help improve the quality of the finished product and reduce the cost. The specific gravity of the filling is required to be 0.6-0.7 g/ml, and the prepared filling should be uniform, fine, and free of particles.
5. Baking sheet: Pour the slurry into the light plate wafer baking mold, heat and bake. The temperature of the baking mold of the wafer making machine should be uniform, and the baking mold should be preheated before pouring to make the baking mold reach the required temperature. If you find that the slices are too tender or too old, adjust the oven temperature and speed to make the color consistent. Temperature control 180-200℃.
6. The uniformity of the sandwich coating and fillings is not only related to the quality and taste of millet wafer biscuits, but also has a great impact on the cost. The ratio of film to heart is required to be 1:3. In addition, you should also pay attention to: single pieces and clamped large pieces should be handled with care; the old and tender colors should be graded before applying the sandwich to keep the color of the surface and base uniform; single pieces of wafers with missing corners should be cut and used, or Fill in to keep it neat and even.
7. Cutting and packaging: Cut large pieces of semi-finished products that have been coated with fillings on a cutting machine, remove the cut materials and broken products, sort them, and immediately put them into plastic bags and seal them. , packing. Sensory indicators: golden color, puffy structure, crispy, melts in the mouth. The shape is complete, the pattern is clear, the sandwich has no overflow or separation, and it has the unique aroma of roasted millet. Physical and chemical indicators: moisture <4.00, alkalinity (calculated as sodium sulfate) <=0.50, crude protein 8.94g/100g, fat 19.68; total sugar (calculated as glucose): 56.81g/100g. Hygienic indicators: acid value (calculated as fat): 0.45, peroxide value (calculated as fat): 0.14, arsenic, lead, pathogenic bacteria and aflatoxin B1 shall not be detected.