What kind of biscuits do you have?

Classification of biscuits There are many ways to classify biscuits because of different formulas, different manufacturing processes and different tastes, even different shapes of biscuits and different consumers. According to different tastes, biscuits can be divided into sweet biscuits, salty biscuits and salt and pepper biscuits; According to different recipes, it can be divided into butter biscuits, egg yolk biscuits, vitamin biscuits and vegetable juice biscuits. According to different eating objects, it can be divided into baby biscuits, children's biscuits and space biscuits. According to different shapes, it can be divided into generous biscuits, small round biscuits, animal biscuits, arithmetic biscuits and toy biscuits. In addition, there are functional biscuits. There are two ways to classify buttons according to their technological characteristics: one is to classify them according to the proportion of raw materials, including coarse biscuits, tough biscuits, crisp biscuits, sweet biscuits and fermented (soda) biscuits; Secondly, according to the structure and shape of products, including printed biscuits, roll-cut biscuits, roll-printed biscuits, extruded biscuits, extruded biscuits, extruded biscuits and extruded biscuits. 1. Crispy biscuits are mainly made of wheat flour, sugar and oil, with leavening agents and other auxiliary materials. After cold rolling, powder mixing, roll printing or roll cutting and baking, the shapes are mostly embossed. The cross-sectional structure is porous; Baked food with a loose taste. 2. Tough biscuits take wheat flour, sugar and oil as the main raw materials, and add fillers, modifiers and other auxiliary materials. After thermal grinding, powder mixing, rolling or roll cutting, printing and baking, the shape is mostly concave; The appearance is smooth and flat; Generally there are pinholes; Baked food with layered cross-sectional structure and crisp taste. 3. Fermented biscuits take wheat flour and oil as main raw materials, yeast as leavening agent, and various auxiliary materials are added. After powder blending, fermentation, roll forming and baking, they are crisp baked foods with unique flavor of fermented products. 4. Crispy biscuit is a crisp baked food with wheat flour and oil as the main raw materials, seasoning and other auxiliary materials, which are mixed with flour, molded and baked. Cookies are made of wheat flour, fat, sugar and dairy products as the main raw materials, and other auxiliary materials are added. After kneading dough, it is molded and baked by one of extrusion, strip extrusion and steel wire cutting to make crispy baked food with three-dimensional patterns or regular ripples on the surface. 6. Sandwich biscuit A multilayer sandwich baked food with sugar, grease or jam as the main raw material between two biscuits. 7. Waffles are made of wheat flour (or glutinous rice flour) and starch as main raw materials, and auxiliary materials such as emulsifier and leavening agent are added. After mixing, pouring and baking, porous chips are made, and various sandwich baked foods with sugar and oil as the main raw materials are sandwiched between the chips. 8. Egg-shaped biscuits are crispy baked goods made of wheat flour, sugar and eggs as the main raw materials, with fillers, spices and other auxiliary materials, which are whipped, mixed, poured and baked. 9. Bubble biscuit is a kind of loose baked food with strong flavor, which takes wheat flour and fresh eggs as the main raw materials, adds leavening agent, mixes flour, rolls it for many times, shapes it, scalds it in boiling water, soaks it in cold water and bakes it. 10. Sticky flower biscuit is a crisp baked food with wheat flour, white sugar or soft sugar and oil as the main raw materials, supplemented by dairy products, egg products, leavening agents, spices and other auxiliary materials, which are mixed, shaped, baked, cooled, wrapped with sugar flowers and dried. 1 1. Egg roll is a crisp baked food with wheat flour, white sugar or soft sugar and eggs as the main raw materials, and auxiliary materials such as leavening agent and essence, which are whipped, mixed, poured and baked. In addition to the above biscuits, there are some compressed biscuits, some western-style biscuits and other special biscuits.