Why do biscuits become soft? This is a common issue faced by many manufacturers during the biscuit production process. Whether it’s during storage or after packaging, the taste and quality of the biscuits can be compromised.
By understanding the causes of biscuit softening, manufacturers can take steps to ensure that every stage of the production process meets quality standards.
This article will investigate the causes of biscuit softening and examine how industrial machinery and equipment can be employed to resolve these problems and improve production efficiency.
What Causes Biscuits to Go Soft?
Through technical testing by our engineers and practical operation case analysis of our cooperative customers, we have summarized the following points:
Humidity Problem
- Humidity is one of the main factors that cause biscuits to go soft.
- Biscuits are exposed to moisture during the production process, especially after packaging. Excessive humidity will cause the biscuits to absorb moisture, causing their texture to become soft.
- Moisture entering the packaging bag, especially in a warm environment, may accelerate this process. Controlling the humidity level of the production environment is key to ensuring biscuit quality.
Improper Temperature Control
- Temperature fluctuations are also an important factor affecting the hardness of biscuits.
- If the temperature of the baking equipment in the production line is unstable or the cooling process is too rapid, it may cause the biscuits to become soft.
- Too high or too low a temperature may affect the texture of the biscuits, resulting in a poor taste.
Raw Material Quality
- Using inappropriate raw materials can also cause the biscuits to become soft. For example, flour with too high humidity or too much water will affect the final taste of the biscuits.
- In addition, using sugar or fat ingredients with unstable quality may also cause the biscuits to soften during storage.
Packaging Issues
- Inadequate packaging, particularly bags that are not sealed properly, can let air and moisture in. This leads to the biscuits losing their initial crunch and turning soft.
- Moreover, biscuits that are exposed to light and high temperatures for extended periods are susceptible to external influences, which can degrade their quality.
How Industrial Machinery Prevents Biscuit Softening
For factories investing in large biscuit production lines, it is essential to integrate the following technologies:
- Closed-loop humidity management
- Automated management and analysis of temperature profiles to prevent oven zoning
- Automated calibration of packaging and sealing machines to avoid human errors
- End-to-end automation
- Reduces human touch points (moisture introduction)
- Ensures seamless transition from baking to sealing and packaging
Understanding what causes biscuits to go soft? is key to ensuring product quality during production.
By controlling humidity, temperature, raw material quality and packaging, biscuit manufacturers can effectively avoid quality issues and improve production efficiency.
By solving the variable problems of humidity, temperature and packaging with advanced machinery, factories are able to produce a consistently crisp product at scale.
For more information on equipment or customized solutions, please contact us.
