Thin crackers practice

1. thin crisp cookies standard powder 50 kg phospholipids 0.5 kg ammonium bicarbonate 0.2 kg sugar 20 kg salt 0.15 kg vanillin 8 grams of vegetable oil 5 kg baking soda 0.3 kg

2. orange cookies standard powder 50 kg vegetable oil 5.5 kg baking soda 0.3 kg sugar 18 kg phospholipids 0.5 kg ammonium bicarbonate 0.15 kg syrup 2 kg Salt 0.3kg Orange essential oil 80ml

3. Chocolate cookies Standard powder 50kg Milk powder 1.5kg Vanillin 38g Starch 2.5kg Phospholipids 0.5kg Antioxidant*(*Annual antioxidant is put in from May 1 to the end of September, and the rest of the time, such as the recipe does not use lard then you can not add antioxidant, and the recipe with lard, then you have to add antioxidant, the same below). ) 1.6 g granulated sugar 16.5 kg fine salt 0.25 kg citric acid 0.8 g caramel 1.5 kg baking soda 0.3 kg cocoa powder 5 kg vegetable oil 8.35 kg ammonium bicarbonate 0.2 kg banana sugar 1.5 kg

4. Coconut cookies special powder 50 kg phospholipids 0.8 kg coconut essential oil 25 ml granulated sugar 17 kg fine salt 0.3 kg caramel 1.5 kg Baking soda 0.3kg Antioxidant 2g Coconut oil 10kg Ammonium bicarbonate 0.15kg Citric acid 1g

5. Cream cookies 50kg Lard 11.5kg Ammonium bicarbonate 0.15kg Starch 3.25kg Milk powder 2.5kg Butter Essential oil 35ml Sugar 17.5kg Fine salt 0.5kg Antioxidant 2.3g Caramel 1.5kg Baking soda 0.3 kg citric acid 1.15 g

6. Sunflower cookies Special flour 50 kg Egg powder 0.4 kg Orange essential oil 9 ml Starch 2.3 kg Fine salt 0.15 kg Vanillin 28 g Granulated sugar 18.5 kg Baking soda 0.25 kg Antioxidant 2.2 g Lard 11 kg Ammonium bicarbonate 0.15 kg Citric acid 1.1 g Milk powder 1.5 kg

Methods of production

1. Dough modulation: Dough modulation is the key process in the production of cookies. Crisp cookies and tough cookies production process is different, the modulation of the dough method is also a big difference, crisp cookies crisp dough is the use of cold flour crisp must be operated, tough cookies toughness of the dough is the use of hot flour toughness operation.

The shortening dough of shortening cookies is the dough made under the condition of protein hydration. Shortening dough ingredients in the oil, sugar content is higher than tough dough, shortening the low moisture content of the dough, low temperature, mixing time is short, some of the conditions can inhibit the formation of gluten, so as to modulate into a certain combination of force, plasticity, shortening the dough. The mixing of shortening dough requires strict control of the amount of water added, the temperature of the dough, and the mixing time. On the contrary, a little more water than the ratio of ingredients, higher temperature than the control requirements, a little longer mixing time, etc. can destroy the structure of the shortening.

Crispy dough modulation method First sugar, oil, dairy, egg, bulking agent and other auxiliary ingredients and the appropriate amount of water poured into the pasta machine and evenly stirred to form an emulsion, and then pour the flour, starch, and pasta machine, modulation of 6 to 12 minutes or so. Flavorings should be added at a later stage of the emulsion, or added when the flour is put in, in order to control the excessive volatilization of the flavor.

Shorten the mixing time by about 2 to 3 minutes in summer due to higher temperatures.

The temperature of the dough should be controlled at about 22 to 28℃. For dough with high oil content, control the temperature at 22～25℃. In summer, when the temperature is high, you can make the dough with ice water to reduce the temperature of the dough.

If the wet gluten content in the flour is higher than 40%, you can make a shortening type dough by mixing the grease with the flour and then adding other auxiliary ingredients, or take out some of the flour in the recipe and replace it with the same amount of starch.

2. Dough rolling: shortening dough rolling purpose is to get a flat sheet, but a long time rolling, will form a tough shrinkage of the sheet. Due to the shortening of the dough in the oil, sugar content, rolled into the soft texture of the sheet, easy to break, so it should not be rolled many times, not to 90 ° turn, generally 3 to 7 times a one-way reciprocating rolling can be used, there is also a one-way rolling.

Crispy dough in the rolling before not having to stand for a long time, crispy dough rolled sheet thickness of about 2 cm, thicker than the toughness of the dough sheet, this is due to the crispy dough is easy to break, in addition to the crispy dough is relatively soft, through the molding machine after the rollers that can reach the thickness of the molding requirements.

3. Forming: rolled by the rolling process rolled into the sheet, through a variety of models of molding machines made of various shapes of cookie blanks. Such as chicken-shaped, fish-shaped, rabbit-shaped, horse-shaped and a variety of patterns.

4. Baking: the dough by rolling, forming cookie blanks, made of cookie blanks into the oven, under the action of high temperature, cookies contained within the water evaporation, starch paste heat, the breakdown of the bulking agent to make the cookies increase in volume. The gluten proteins are solidified by heat deterioration, and finally the porous and fluffy cookies are formed.

The gluten is heated and begins to denature and solidify, and excludes the bound water. When the temperature rises to 80 ℃, cookie blanks in all the gluten deformation solidification. In the gluten in the expansion agent is also decomposed and produce a lot of gas, the gluten network will form a large number of detailed bubbles, thus forming a porous structure.

The temperature of the baking oven and the baking time of the cookie blanks vary with the variety of cookies and the size of the block. General cookie baking oven temperature is maintained at 230 ~ 270 ℃ or so. Crisp cookies and tough cookies oven temperature of 240 ~ 260 ℃, baking 3.5 ~ 5 minutes, the moisture content of the finished product is 2 ~ 4%. Soda crackers, oven temperature of 260 ~ 270 ℃, baking time of 4 ~ 5 minutes, the finished product moisture content of 2.5 ~ 5.5%. Coarse cookies, oven temperature of 200 ~ 210 ℃, baking 7 ~ 10 minutes, the finished product moisture content of 2 ~ 5%.

In short, if the temperature of the baking oven is slightly higher, the baking time can be appropriately shortened. Oven temperature is too low or too high can affect the quality of the finished product, such as too high easily burnt, too low to make the finished product is not cooked, white color and so on.

5. Cooling: baked cookies, the surface layer and the center of the temperature difference is very large, high temperature outside, low temperature inside, the temperature is slow to emit. In order to prevent the cracking and shrinkage of the cookies, they must be cooled before packing.

The temperature of the baked cookies is generally above 100℃, and the moisture content is slightly higher than that of the cooled product. Freshly baked cookies have a softer texture, and during the cooling process, the temperature inside the cookie continues to drop, and the moisture inside the cookie evaporates, gradually achieving consistency inside and out. If the cookies are not cooled down after the cookies come out of the oven and packaged before the residual heat is released, not only is the moisture in the cookies not easy to evaporate, but the oils and fats inside the cookies are easy to oxidize and rancid, and the cookies are prone to mildew and not edible.

In the summer, fall and spring seasons, the natural cooling method can be used. If cooling is accelerated, blowing air can be used, but the flow rate of the air should not exceed 2.5 meters per second. It is assumed that the cooling rate is too fast, the water evaporates too quickly, and it is easy to produce rupture phenomenon.

The optimum temperature for cooling is 30 to 40 ℃, and the relative humidity of the room is 70 to 80%.

6. Packaging: the purpose of packaging has three: one is to prevent the cookies in the transportation process broken; two is to prevent deterioration by microbial contamination; three is to prevent the cookies rancidity, moisture absorption or dehydration, and "go oil" and so on.

The form of packaging, according to customer requirements can be packaged into 500 grams, 250 grams. Long-distance transportation of 10 to 20 kilograms of large packages. In order to ensure the quality of products, are used in the carton using asphalt paper as liner paper. The outside of the carton is fastened with iron or paper rope tape.

7. Storage: Although the cookie is a storage-resistant food, but must also consider the storage conditions. Cookies suitable storage conditions are low temperature, dry, air circulation, clean environment, avoiding sunlight place. Library temperature should be about 20 ℃, relative humidity does not exceed 70 ~ 75% is appropriate.