Difference Between Hard and Soft Biscuits in Factory

Release Time: 2025-01-23
Author: Shanna
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The difference between hard and soft biscuits in factory creates different deliciousness. At present, most biscuit production lines can achieve the production of both types, but they differ in some details. This blog post will describe it in detail.

difference between hard and soft biscuits

Selection and ratio of raw materials

When making hard biscuits, high-gluten flour is usually used to provide solid structural support for hard biscuits, so that they can still maintain a crisp appearance after baking.

In terms of fat, hard biscuits tend to use solid fat, which can give the biscuits a crisp taste, and during the baking process, due to its relatively high melting point, it is not easy to over-extend the dough, which helps to maintain the regular shape of the biscuits.

The proportion of sugar is relatively moderate, which can bring sweetness without making the biscuits too soft due to excessive sugar.

Soft biscuits prefer low-gluten flour. Low-gluten flour has a low protein content and less gluten formation, and the biscuits made are softer and more delicate.

Oils are mostly liquid vegetable oils, which make the dough softer and moister, giving soft biscuits a unique tender and smooth taste.

Soft biscuits often have a high sugar content. Sugar not only increases sweetness, but also absorbs moisture in the dough, keeping the biscuits inside at a certain humidity after baking, and maintaining a soft and tender state.

difference  hard and soft biscuit

Dough preparation

difference between hard and soft biscuits in factory The preparation of the dough determines the final classification of the biscuits.

Hard biscuit dough preparation requires rapid stirring. After the dry ingredients and oil are quickly mixed evenly, an appropriate amount of water is added to quickly knead into a hard dough.

This is because excessive stirring can easily cause excessive gluten production, resulting in biscuits that are too hard to bite.

After the dough is mixed, it needs to be left alone for a while to relax the gluten and facilitate subsequent shaping operations. At this time, the surface of the dough is slightly rough and dry.

The preparation process of soft biscuit dough is relatively gentle and slow. The flour, oil, sugar, eggs and other raw materials are gently stirred in turn to ensure that the various ingredients are fully integrated to form a delicate, soft and slightly sticky dough.

In order to achieve the ultimate softness, wet ingredients such as milk and yogurt are sometimes added. The whole dough is like a soft paste and is very fluid.

hard and soft biscuits in factory

Molding process: shaping a unique appearance

Hard biscuits are often formed by stamping with molds due to the hard dough. Various geometric shapes and animal shapes are possible. The edges of the biscuits are neat and neat, and they can stand firmly on the baking tray after demolding.

Some hard biscuits are also cut to separate regular rectangular or square biscuits from large pieces of dough. This molding method is efficient and can ensure product consistency.

Soft biscuit dough is too soft to be formed using hard molds. Most of them are extruded to squeeze the dough on the baking tray, and some soft biscuits are drip-formed to let the dough drip and spread naturally.

difference between hard and soft biscuits in factory

Baking process

The difference between hard and soft biscuits in factory is different in temperature and time during baking.

The baking temperature of hard biscuits is relatively high, generally between 180℃ and 200℃. The high temperature can quickly dehydrate the surface and form a hard shell, lock the internal moisture, and make the biscuits expand and set quickly.

The baking temperature for soft biscuits is slightly lower, about 160℃ - 180℃, to avoid premature crusting on the surface, so that the internal moisture has enough time to evaporate evenly and remain soft.

The baking time is slightly longer, about 15 - 20 minutes, so that the biscuits are fully cooked and the center is perfectly soft, tender and moist.