CLASSIFICATION OF BISCUITS ACCORDING TO THE DOUGH AND FORMING MACHINE

BISCUITS ARE CONFECTIONERY PRODUCTS and as such, by simple definition, cover the entire varied category of sweet foods. If we exclude icecream and all garnishing products (jams and creams,etc.), most confectionery products require a generic cooking process during their preparation.

Biscuits are cooked in the oven so that, like all baked products, they are described as oven products. We can conclude that the term biscuit identifies an oven product which is famously sweet, dry (moisture content below 5%), crumbly and traditionally small in size.

BISCUIT CLASSIFICATION, from the point of view of ingredients, form and flavour, has always been particularly difficult.

Neverthless, an appreciable classification of the biscuits is easier and simplified if considered from the point of view of the forming machines and associated consistency of the dough to be used.

THE HARD BISCUITS AND CRACKERS

Commonly known as hard biscuits, they can be made using various recipes of different degrees of richness; these products are…

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THE SOFT BISCUITS

Commonly known as shortbread biscuits obtained, that is, from tender dough (fragile, not hard); they are abtained using a rotary…

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THE DROP BISCUITS

Cookies. Commonly known as confectionery shortbread biscuit (very fragile), these are produced with short pastry which is very rich in…

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THE CO-EXTRUDED BISCUITS

Co-extruded biscuits having different shapes, sizes and weight, filled with jam or single/double coloured creams, obtained through a continuos dough…

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THE SPONGE CAKE

It is produced with pump depositing machines using an almost liquid dough.Sponge cake industrial lines can produce layer cakes, rolls…

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