The Biscuit Making Processes

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Preparation of ingredients

Metering and Handing of ingredients

  • Bulk handling
  • Manual handling
  • Small ingredients
  • Continuous metering

Types of doughs

  • Developed - Cracker
  • Developed - Puff
  • Developed - Semisweet
  • "Continental" Semisweet
  • Short
  • Soft/batter

Types of dough mixers

Mixing of Doughs

Handling of dough after mixing

  • Semisweet dough
  • Fermentation of cracker doughs
  • Enzyme modified cracker dough
  • Short dough

 Sheeting, gauging and cutting of hard and short doughsHaas

  • Sheeting
  • Gauging
  • Reciprocating cutting
  • Rotary cutting
  • Removal of cutter scrap dough
  • Transfer of dough pieces

Dough piece decoration/treatment

  • Decoration with salt or sugar
  • Printing
  • Lye bath

Laminating

  • Principles of Laminating
  • Types of Laminator

Rotary moulding

  • Dough piece forming
  • Transfer from the extraction web
  • Dough piece decorating

Extruding, wire cutting, depositing

  • Wire cutting
  • Bar/rout press
  • Co extruding
  • Depositing

Baking

 

Principles of Baking

  • What happens in a baking oven
  • Laminated crackers
  • Semisweet biscuits and non laminated crackers
  • Short dough biscuits

Post baking operations

  • Biscuit cutting
  • Cooling of oven band
  • Stripping from the oven band
  • Electronic, dielectric drying
  • Oil spraying

Wafers

Secondary processes