In the industrial production of biscuits, soft biscuit vs hard biscuit goes far beyond taste. The production logic of the two is completely different from the raw material ratio and processing technology.
For food processing companies, understanding these differences is the key to optimizing production line efficiency and reducing energy consumption costs.
This article will deeply compare the entire production process of soft and hard biscuits, and provide professional advice for industrial production line configuration.
Raw Materials and Formula: Moisture Content Determines Biscuit Texture
1. Core Characteristics of Soft Biscuits
- The moisture content of soft biscuits is usually ≥15%, and honey, syrup or humectants (such as glycerol) need to be added to maintain a moist texture. Its formula features:
- High sugar and high fat: a high ratio of sugar to fat delays water evaporation.
- Low-gluten flour: reduce gluten formation and avoid excessive hardening.
2. Production Requirements for Hard Biscuits
- The moisture content of hard biscuits is ≤5%, and the pursuit of crispness, the formula design pays more attention to:
- Low moisture raw materials: such as using dehydrated milk powder and starch to replace part of the flour.
- Leavening agent control: Accurately adjust the amount of baking soda and ammonium bicarbonate added to control the expansion rate.
Tips: Large-scale biscuit production lines need to be equipped with dynamic weighing systems to ensure that the raw material ratio error is ≤0.5% to avoid texture fluctuations between batches
Production Process Comparison: Key Parameters from Mixing to Baking
Soft Biscuit Production Process
- Double-screw mixing technology: low-speed mixing (20-30rpm) to avoid excessive gluten formation.
- Temperature control in the molding stage: the mold temperature must be maintained at 25-30℃ to prevent the dough from drying out prematurely.
- Segmented baking: high-temperature shaping in the first stage (180℃/2 minutes), low-temperature moisturizing in the second stage (120℃/8 minutes).
Key Points of Hard Biscuit Technology
- High-speed roller molding: the thickness of the dough sheet is controlled at 0.8-1.2mm to ensure uniform crispness.
- High-temperature instant baking: use a tunnel oven with a temperature of 200-220℃/5-6 minutes for rapid dehydration and shaping.
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