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.