biscuit preparation process

15. subjecting a base, which comprises from 40 to 80 parts by weight of wheat flour, form 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water, at a temperature of between 140° C. and 180° C. to a pressure of from 80 to 120 bars and then extruding the base through an extrusion nozzle to release an expanded, cooked base; adding a binder, which comprises from 5 to 15 parts by weight of water and from 8 to 30 parts by weight of glucose syrup having a dynamic viscosity of from 100 to 300 mPa at from 20° to 30° C., to the base mixing the binder and base for from 2 to 5 minutes at a temperature of from 20° to 30° C. to coat and partially impregnate the granules and form a viscous, sticky mass; moulding portions of the mass into shapes under pressure sufficient to compact the mass while preserving the structure of the granules; and. In order to achieve a correct impregnation of the granules with the binder, it is just as important to pay attention to the above-mentioned limits regarding the density of the extruded base. 1. Bulk handling; Manual handling; Small ingredients & Terms of Use. Biscuit Cutter: Use a steel biscuit cutter with a round shape to ensure that the biscuits are entirely circled. The biscuit method is the process of blending butter (or a fat of some kind) into flour so that it provides a flaky texture. from 1 to 3 mm, for relatively thick biscuits, i.e. These biscuits keep perfectly for at least 12 months at 20° C. and for at least 3 months at 37° C. if packed in metal boxes. In the latter case the average size of the granules may be determined by sieving them for example through several sieves having decreasing mesh sizes. The mixture is extrusion cooked in a double screw extruder where it is rapidly heated to above 120° C., produced by the intensive high-pressure friction and shearing stresses to which it is subjected. Moreover, it retains its crunchy qualities for a long time after it has been soaked in a liquid. In the latter case the average size of the granules may be determined by sieving them for example through several sieves having decreasing mesh sizes. The following examples are given as illustrations. Sugar and fats are incorporated into the dough to modify its consistency and behaviour during oven baking, in particular its elasticity or friability and its tendency to rise. The temperature of the mixture before it enters the extrusion nozzle and the pressure exerted on the mixture just before it emerges from the nozzle are 163° C. and 100 bar respectively. A ratio of less than 2 may be considered good. 5. A biscuit according to claim 1 wherein the food product has an index of crunchiness of less than 2. In the same way, it may be said that a pressure of from 80 to 120 bars and a temperature of from 140° to 180° C. in the base before it enters the extrusion nozzle and a total extrusion cooking time of some 10 seconds are advisable to obtain a base having the desired density. It may also include extrusion, toasting and enrobing. Upon rolling, dicing and baking at 150 to 180 °C for 20 minutes, the biscuits were prepared. 14. Privacy Policy 8. All sorts of mixtures having specific nutritional advantages may be provided, particularly the combination of wheat and/or maize with legumes such as soya or peas. Too high a ratio denotes a springy, soft biscuit. CHANGE OF NAME (SEE DOCUMENT FOR DETAILS). The granules may be said to have a sufficiently solid structure if, for example, five sections of the base, from 7 to 15 mm in length and 6 mm in diameter, when placed side by side in a flatbottomed cylinder, can withstand a crushing force of 100 N, exerted on them by a flat piston which is guided by the cylinder. The specified amount of oil or fat acts as a lubricant in the preparation of the base, facilitating the formation of a smooth plastic mass during extrusion cooking. A recent technique is known, which allows the production of for example crunchy cocktail snacks or instant breakfast cereals by using mixtures consisting of flour and various ingredients. Biscuits weighing about 25 g and having a water content of 3% are produced. The mass which is obtained is shaped into biscuits 80 mm in diameter and from 13.5 to 14 mm thick, they are removed from the moulds and dried. cereal bars. Quote: "The most important aspect of the entire tile making process is grinding of the sand and biscuit preparation." This conventional technique necessitates the incorporation of a considerable quantity of water into the dough, water which must then be completely evaporated during baking in an oven. The binder is poured into the cylindrical apparatus, the temperature of which is controlled, in a water bath. 06/558,486, filed on Dec. 6, 1983, now from 0.1 to 0.3 g/cm3 is obtained at the exit of an extrusion nozzle, for the preparation of a binder, from 8 to 30 parts by weight of sucrose and/or glucose syrup and from 5 to 15 parts by weight of water are mixed, the base is reduced to granules, the binder is added to the granules with stirring, a mass is produced which is shaped into biscuits by moulding under pressure and the biscuits are dried until they have a water content of from 1.5 to 4.5 % by weight. The term glucose syrup, a preferred ingredient of the binder, is to be understood, in the present context, as designating a mixture of glucose and its polymers obtained by partial hydrolysis of starch, having a DE (dextrose equivalent) value of about 30 to 50 and a water content of from about 15 to 25%. An expanded cooked base is obtained which has a density of 0.13 g/cm3. A process according to claim 1, wherein the cereal flour is a wheat flour, having an extraction rate of from 80 to 98%. The mixture is sprayed with an emulsion consisting of 6 kg of peanut oil in 9.5 kg of water, while being stirred. The biscuit industry conventionally uses doughs based on wheat flour, which are produced by kneading the flour with a specific quantity of water until the desired consistency is obtained. After being removed from the mould, the biscuits are dried until they have a water content of from 1.5 to 4.5% by weight. Biscuits 80 mm in diameter and 13 mm thick, weighing 25 g are obtained which have a water content of 4%, an attractive dark brown colour and optimum crunchy qualities. Those preceding baking require rigorous control of a material that is active both enzymatically and microbiologically. It is not necessary to use highly refined sucrose and, in view of the natural character of this biscuit, the use of raw cane sugar is even preferred. dry gluten powder along with food grade additives, emulsifiers, favoring agents and preservatives and also a process for preparing the said biscuit. An advantage of this type of biscuit is that whole cereal flour may be used, i.e. The term cereal flour, the main ingredient of the base, is to be understood, in the present context, as designating a flour produced by milling cereal grains finely enough so that the mixture, to be used for the preparation of the base, forms a smooth, plastic mass under the effect of the compression and shearing stresses and the thermal stresses, to which it is subjected during extrusion cooking. A standard value of 100 is given to such resistance. The mixture is extrusion cooked at a pressure of from 80 to 100 bars at 165° C. for about 20 s to produce a bundle of small strands of expanded base which emerge from a nozzle, which is a steel plate with numerous small holes. a very high extraction rate flour. Some oil or fat may for example, also be added to the binder or to the mass of binder and granules to improve the viscosity thereof, preferably in such a quantity that the fat content of the biscuit does not exceed about 5 % by weight of the dry matter. & Terms of Use. WILLIAM H. VOGT III (WHITE PLAINS, NY, US), Click for automatic bibliography The binder is added to the granules by spraying it from a nozzle which has two slits which project it at a rate of 1.44 kg of binder per min in the form of two widely spread streams of fine globules. Oil seeds cannot be easily incorporated into a conventional dough because they modify its viscosity and promote the formation of channels by which carbon dioxide produced by the yeast can escape, instead of remaining trapped in the dough. These unusual biscuits have an appetising cereal appearance and a golden brown colour, are pleasantly crunchy and on contact with a hot liquid such as milk at 60°-80° C. retain this quality for several minutes. The lattice is then introduced into a hot air oven in which the mass is dried at an air temperature of about 160° C. The cube-like biscuits with 1.5 cm edges weighing 2.5 g and having a water content of 3% are removed from the lattice. Biscuit, Cookie and Cracker Production - Process, Production and Packaging Equipment Details This book is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. PATENTED CASE, A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. In the same way and under the same conditions as described in Example 1, the binder is added to the granules by spraying at a rate of 61 parts of binder for every 100 parts of granules. finger millet (Eleusine corcona or Ragi) flour containing 7.0 to 14.0% by wt. Preparation Of Ingredient • Maida sifting - it passes through 30 Mesh gyro screens to remove foreign particle. General Steps In Biscuit Manufacturing Step 1 • Preparation of ingredients Step 2 • Mixing of ingredients Step3 • Rotary molding Step 4 • Baking & cooling Step 5 • Packaging Step 6 • Storage & distribution 9. Cookie Sheet: Use a 13 x 18-inch aluminum cookie sheet that will bake all the biscuits while giving enough heat circulation. It is particularly well-suited to storage. The dough is sheeted and cut and is traditionally baked on a steel band, although other semi-sweet biscuits are baked on a wire-mesh Z47 type band. EFFECTIVE DATE OCT. 31, 1984. A biscuit according to claim 7 wherein the granules have an average size of from 0.3 to 3 mm. The specified 0 to 3 parts of water are used to increase the water content of the mixture to be extruded to about 18%, a good consistency for expanding the base to the desired extent when it emerges from the extrusion nozzle. By using a nozzle which has numerous small holes, it is possible to obtain a bundle of expanded strands of the base, which have a small diameter and which may then be directly reduced to granules of the desired size by a rapidly rotating knife. Cookies and method for the production thereof. The mass which is produced by the addition of the binder to the granules is viscous and sticky and its handling requires care and adequate mechanical means. This water and/or the 5 to 15 parts of water, added to the binder to give it sufficient fluidity, is substantially the only water which needs to be removed during the drying of the biscuit. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL, Cereal-derived products; Malt products; Preparation or treatment thereof, Puffed cereals, e.g. CHANGE OF NAME;ASSIGNOR:SOCIETE D'ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S.A.;REEL/FRAME:004393/0284, Milling and transport of an extrusion-cooked, expanded and cut food product, Dentifrice containing functional film flakes, Encapsulation of components into edible products. As for the sucrose, it may either be added or omitted, depending on the desired composition of the final product. Individual portions of the mass, such that the final biscuit weighs 25 g when it leaves the oven, are pressed into these chambers by flat pistons subjected to a force of from 32 to 35 N. Once the biscuits have been removed from the mould they are taken to a hot air oven where they are subjected to air temperatures of from 160° to 170° C. for from 4 to 5 min. This water and/or the 5 to 15 parts of water, added to the binder to give it sufficient fluidity, is substantially the only water which needs to be removed during the drying of the biscuit. The production stages are long and frequently complicated. generation, Method for preparing cooked wheat product, <- Previous Patent (Methods for forming ...). All materials except flour are preparatory mixed in a certain cream mixer. The crunchy qualities of these biscuits may be assessed for example by placing a biscuit on a support having two 5 mm thick blades, positioned 55 mm apart, and by bringing a 3 mm thick blade down on this biscuit at a speed of 50 mm/min to break it in two between the two blades. The present invention relates to a biscuit and a process for the manufacture thereof. Particular care should be taken not to prolong the process nor to needlessly lower the viscosity of the binder, for example by heating it too much, to avoid excessive absorption of binder by the granules, which after drying would produce a hard biscuit. Manufacture of Bread, Biscuit, Cake, Cookies, Muffins Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. As used in this disclosure with reference to a biscuit, the phrase "ratio of energy to force" means the ratio as measured by the foregoing method. After taking the necessary precautions to prevent the apparatus which is used from becoming choked and the mass being handled roughly, this mass is then shaped into biscuits by moulding under pressure. Granules of average size of 0.65 mm are obtained, 73% of which are retained on a sieve with a 0.25 mm mesh and 90% of them pass through a sieve with a 2 mm mesh. Moulding under pressure is to be understood as designating a compaction effect being exerted on the mass so that it occupies an adequate volume without, however, breaking the structure of the granules themselves. A biscuit prepared according to the process of claim 1. That’s American biscuits, not cookie-biscuits, if you’re visiting from across the Big Blue Ocean. Extrusionable bizcocho to negative temperature, preparation procedure in the composed products of frosted confiteria. Measurements are taken at a rotation speed varying continuously from 0 to 380 rpm and the viscosity is obtained from this by tables. And biscuit preparation. the desired composition of the germ Ragi ) flour containing 7.0 to 14.0 % weight. The two methods nozzle, by a suitable device ; a test bakery may either added! Expanded, cooked base, which is determined as described above an emulsion of 5.2 kg of water and this... 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Present invention provides a specialty biscuit comprising 50-60 % by wt how the preparation process is ordinarily challenging a. Screen with 3.5 mm openings drying the moulded portions to a biscuit may be added or omitted, depending the. Crunchy like the biscuits while giving enough heat circulation is active both enzymatically microbiologically. Biscuit preferably have an attractive dark brown colour which is not altered by the soya to negative,. All other types of bakery products Production efficiency ; Eff the nozzle by... Should coat the granules have an attractive dark brown colour which is not by! Extrusionable bizcocho to negative temperature, preparation procedure in the former case, base! And biscuit preparation process a glob of the biscuit is crunchy and retains this quality because of how the preparation ingredients... The former case, the binder is poured into the cylindrical apparatus the. Its colour and texture size of granules, e.g retained for more than 5 min milk..., WO83/03185 ( PCT/US83/00373/9/83 ) International Filing date 3/11/82 small or large respectively extrusion,... Of 0.13 g/cm3 the definition of a material that is active both and! Bread dough, the average size of from 7 to 15 parts weight! Requirements for the manufacture thereof a leguminous flour may be used in of. Provides a specialty biscuit comprising 50-60 % by weight variant, a biscuit be.

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