It is a general mid-range ingredient products, the production of crispy cookies used in the amount of sugar and fat than the tough cookies, the standard ratio of oil: sugar = 1:2, oil + sugar: flour = 1:2. production of such cookies of the dough elasticity of the small, plasticity is greater, the taste of the more tough cookies fluffy. The surface usually consists of raised stripes to form a pattern, the whole plane without pinholes. This product is mainly used for snacks.

Raw material formula 100kg flour 32-34kg granulated sugar 14-16kg grease 3-4kg caramel milk powder (or egg) 5kg or so, sodium bicarbonate 0.5-0.6kg ammonium bicarbonate 0.15-0.3kg concentrated lecithin 1kg spices in moderation

Production method 1.mixing: the order of the ingredients of the crispy dough has a great effect on the mixing operation and product quality, and the procedure usually adopted has a great influence on the quality of the products. There is a great impact on the mixing operation and product quality, usually the following procedures:

Lecithin bicarbonate

↓ ↓

Sugar sauce → fat → caramel → eggs → water solution ← ammonium bicarbonate

↓

Mixing ← sieve into the milk ← sieve into the flour ← mixing

(1 ~ 2 minutes)

The mixing operation to follow the principle of causing the gluten to a limited swelling Therefore, the amount of water added to the dough should not be too much, and it should not be added after the mixing starts, otherwise it will easily cause excessive gluten swelling and moistening, which will affect the quality. The temperature of the dough should be between 25-30℃, and it will be adjusted in the horizontal mixing machine for about 5-10 minutes.

2. Resting: the shortening of the dough does not necessarily need to take resting measures, but when the dough is too sticky, insufficient swelling and moistening, affecting the operation, need to rest for 10 to 15 minutes.

3. Rolling: Nowadays, the dough is not rolled, however, when the dough is too small, not smooth operation, the use of rolled methods, can be improved.

4. molding: crispy dough can be stamped or roll cut and other molding methods, the model should be used without pinholes in the Yinwen pattern pattern. In the molding of the skin before the calendering ratio should not exceed 4:1. too large a ratio is prone to cause the surface of the skin is not light, sticky rollers, cookies stiff and other ills.

5. Baking: shortbread cookies are easy to dehydrate, easy to color, using high-temperature baking, baking at 300 ℃ for about 3.5 ~ 4.5 minutes.

6. Cooling: under natural cooling conditions, such as room temperature of about 25 ℃, after 5 minutes of cooling, the temperature of the cookie can drop to below 45 ℃, basically in line with the packaging requirements.

Toughness of the cookie

The raw materials used, the amount of fat and sugar is less, and thus in the modulation of the dough, easy to form gluten, it generally takes a long time to modulation of the dough, the use of roller rolling method of the dough for the extension of the rectification of the dough, cut into thin slices of baking. Because of this processing method, the gluten organization can be formed in layers, so the section of the cookie after baking is a relatively neat layer structure. In order to prevent blistering of the surface, a pinhole intaglio mold is usually used during molding. The finished product is extremely crisp and light in weight, and common varieties include animal, assorted, toy, and large round cookies.

Responders: night and day 25 - the ninth grade 5-11 17:16

Crisp cookies

is the general mid-range ingredients of the product, the production of crispy cookies used sugar and fat than tough cookies more than the amount of the standard ratio of oil: sugar = 1:2

Toughness of the cookies

The use of raw materials, fat and sugar amount of The amount of fat and sugar in the raw materials used is relatively small, so it is easy to form gluten when making the dough, and it generally takes a long time to make the dough, and the dough is extended and shaped by the method of rolling and cut into thin slices for baking. Because of this processing method, the gluten organization can be formed in layers, so the section of the cookie after baking is a relatively neat layer structure. In order to prevent blistering of the surface, a pinhole intaglio mold is usually used during molding. The finished product is extremely brittle, light weight, common varieties of animals, assorted, toys, large round cookies and so on.