What are compressed biscuits made of?

Compressed biscuit is a biscuit made of wheat flour, sugar, oil and dairy products as the main raw materials, which are mixed by cold grinding process, baked in English, cooled, crushed, mixed outside, and can be sandwiched with other auxiliary materials such as dried fruits and floss, and then compressed.

Basic formula:

In terms of mass percentage relative to flour:

28% soft candy, 25% shortening, 4% milk powder, 5% starch, 0.8% compound loosening agent, 0.6% salt, 0.3% compound emulsifier 1% fresh milk essence and 0/0% flour/kloc-0.

There are usually several ways to make compressed biscuits. First, compressed biscuits are made by crushing crisp biscuits, adding ingredients and then compressing them. Usually, crisp biscuits are made according to the formula and production technology of crisp or sweet biscuits, and then the biscuits are crushed into a mixture of particles and powder, and liquid syrup, grease and water are added, and then they are evenly stirred in a model and mechanically compressed.

The second is to mix liquid oil, syrup and other raw materials into various powder raw materials, stir them into granular structures, then bake them with air flow or boiling drying equipment, and then form them after drying.

The third method is to make high-calorie and low-protein compressed biscuits according to the patent (USA patent 44,065,438+07,644). 0/50-250 parts of pregelatinized starch/kloc-0, 30-50 parts of edible vegetable oil (unsaturated: saturated = 28:16), and 20-40 parts of sugar, edible pigment and flavoring agent. Pre-gelatinized 10%-20% starch slurry, dried at 80- 120℃, tabletted and crushed. BHA, BHI and dimethyl polysiloxane are used as defoaming agents, and mixed according to a certain formula to make dough, which is baked at 180- 185℃ for 15- 18 minutes until a hard and brittle hard shell is formed, and the finished biscuit is frozen, packaged and stored.