Raw material formula: 150 kg of flour, 37.5 kg of sugar, 20 kg of fat, Tianbo fresh flavor 0.2 kg, ammonium bicarbonate 0.5 kg, bicarbonate of soda 0.75 kg, sodium metabisulfite 0.15 kg, 2.5 kg of caramel, 2.5 kg of salt, Tianbo Brazilian barbecue powder 3 kg, 0.2 kg of pesto powder, onion powder 0.5 kg.

Savory snack production method :

1, mixing powder. The dough for tough cookies must be beaten soft.

2, resting. After mixing the dough elasticity will seem unstable phenomenon, you can reduce the cookie tough shrinkage phenomenon through the dough resting way.

3, pressure. The rested dough will be conveyed to the roller mill to press the crust.

4, molding. Generally cookie molding more roll cutting or stamping molding.

5, baking. Ductile cookies due to the greater moisture in the dough, the middle part of the baking dehydration is slow, so it must be low-temperature delayed baking, in the case of 225 to 250 ℃ can be baked for about 6 minutes.

6, oiling. Oil can make the appearance of cookies bright, crisp, play a role in fluffy.

7, cooling. In order to prevent the temperature drop too fast and the conveyor environment is too dry, resulting in the product storage process of broken, require cooling completely, as far as possible below room temperature, to be below 45 ℃ when the product can be packaged.