Hard biscuits and soft biscuits are two very different types of biscuits, each with its own characteristics in terms of texture, ingredients, and production process. Here are the main differences between them:
Texture
Hard biscuits
- Crispy and chewy: These biscuits have a hard and crisp texture. They are usually dense and crumbly, making them perfect for dipping into beverages such as tea or coffee.
- Long shelf life: Due to their low moisture content, hard biscuits have a longer shelf life than soft biscuits.
- Examples: Digestive biscuits, graham crackers, and biscuits used to make ice cream sandwiches.
Soft biscuits
- Soft and chewy: Soft biscuits have a soft and moist texture. They are often described as chewy and slightly crumbly.
- Short shelf life: Since soft dough biscuits contain more moisture, they tend to have a shorter shelf life and are more susceptible to spoilage.
- Examples: Shortbread, chocolate chip cookies, and oatmeal cookies.
Production Process
In factory biscuit production line, there are significant differences in the production process of hard dough biscuits and soft dough biscuits, mainly reflected in the raw material ratio, mixing method, forming method, baking control, etc.
Raw Material Ratio
- Hard dough biscuits: usually use low sugar, low fat, high flour ratio formula, low moisture content, which helps to form a crispy texture.
- Soft dough biscuits: require a higher sugar and fat ratio, as well as more moisture to ensure soft and loose biscuits.
Mixing Stage
- Hard dough biscuits: the dough is denser and requires strong mixing to control gluten formation.
- Soft dough biscuits: tend to emulsify and mix to avoid excessive gluten formation.
Forming Method
- Hard dough biscuits: mainly formed by sheeting and punching (such as rolling).
- Soft dough biscuits: mostly formed by extrusion, dripping or rotation.
Baking Control
- Hard dough biscuits: need to be baked for a long time in a low humidity environment to ensure that the biscuits are dry.
- Soft dough biscuits: need to be baked for a short time at high temperature to lock in moisture.
Cooling Method
- Hard dough biscuits: the cooling process is relatively simple, and the main purpose is to fix the crispy texture of the biscuits.
- Soft dough biscuits: the cooling process is particularly important, and it is necessary to avoid moisture resurgence or unstable texture due to uneven cooling. Industrial production lines are usually equipped with multi-stage temperature-controlled cooling conveyors.
Production Equipment
- Hard dough biscuits: The production line is usually equipped with a sheet press, a punch cutter, and a dedicated baking oven.
- Soft dough biscuits: Equipment such as rotary forming machines and extruders are required to achieve precise forming and weight control.
Usage
Hard Dough Biscuits
- Snacks: Usually eaten alone or with a dip in a drink.
- Baking: Used as a base for other desserts such as cheesecake or ice cream sandwiches.
- Gifts: Often used as part of a gift basket due to their long shelf life and durability.
Soft Biscuits
- Snacks: Can be enjoyed alone or with milk.
- Desserts: Often used in dessert recipes such as ingredients for cookie ice cream or sundaes.
- Gifts: Also often used as gifts, especially when beautifully decorated or packaged.
Hard dough biscuits are characterized by their crispy taste, firm texture, low fat content, and long shelf life, making them ideal for snacking or using in a variety of recipes. Soft dough biscuits, on the other hand, are soft, chewy, moist, and higher in fat and sugar, making them ideal for sweet and savory desserts. Understanding these differences can help you choose the right biscuit for your specific use and preference.
