Crispy biscuit formula and process L Product characteristics and typical formula Crispy biscuits have obvious patterns in appearance, fine structure, obvious holes, and a porous structure. They are mid-range ingredient sweet biscuits. Generally, the amount of sugar and fat used is more than that of tough cakes. The standard ratio is oil: sugar = 1: 2, oil sugar: wheat flour = 1: 2. Generally, an appropriate amount of auxiliary materials should be added, such as dairy products, eggs, and honey. Or coconut and other nutrients or flavoring agents. The dough of this kind of biscuit is semi-soft dough when produced. The dough has low elasticity and high plasticity. The biscuits are thick and have no pinholes on the surface. The taste is crisper and sweeter than tough biscuits. They are mainly eaten as snacks.