Compressed biscuit is a biscuit made of wheat flour, sugar, oil and dairy products as the main raw materials, and after cold mixing, rolling, cooling, crushing and external mixing, other dried fruits, floss and other auxiliary materials are added and compressed. As a convenient food, compressed biscuits are an ancient and vital product. They have been used to satisfy hunger in the past, and have a pleasant taste and balanced nutrition, which can meet special needs.
Compressed biscuits have the characteristics of not absorbing water and softening. Because they are sterilized and detoxified at high temperature and high pressure during expansion, they are suitable for long-term storage and transportation. Plastic bag packaging is hygienic and convenient, which is very suitable for military materials. At the same time, their texture is tight and they are more likely to feel full after eating. Although it is also a biscuit made of flour, the use of bulking agent reduces the moisture and is not easy to absorb water, which makes the effective components in the biscuit more and more resistant to hunger in the same volume.
manufacturing method
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 then liquid syrup, grease and water are added, stirred evenly and mechanically compressed in a model.
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, with pregelatinized starch 150-250 parts, edible vegetable oil 30-50 parts, sugar, edible pigment and flavoring agent 20-40 parts. Pre-gelatinized 10%-20% starch slurry, dried, tabletted and crushed at 80- 120℃, with BHA, BHI and dimethyl polysiloxane as defoamers, and then mixed according to a predetermined formula to make dough, and mixed at180-185.