Top 5 Hard Dough/Crackers Biscuit Recipe and Ingredients Functions

Crackers or Hard Biscuits

Crackers or hard biscuits are a type of baked food product that is typically characterized by a dry, crisp texture and a savory or slightly sweet flavour. They are often thin and have a longer shelf life compared to softer biscuits. Here’s a detailed look at what they are, their characteristics, and their uses:

Characteristics of Crackers or Hard Biscuits:

• Texture: Dry, crisp, and crunchy.
• Flavour: Can be savory, salty, or slightly sweet. Often seasoned with salt, herbs, cheese, or spices.
• Appearance: Generally thin and flat, often with perforations or docked holes to prevent excessive puffing during baking.
• Ingredients: Common ingredients include flour, water, oil or fat, salt, and various leavening agents. Additional ingredients may include sugar, milk powder, seeds, herbs, and spices.
• Shelf Life: Due to their low moisture content, they have a longer shelf life compared to soft biscuits and cookies.

Classification of Hard Dough/Crackers Biscuits on method of processing

Method of processing

• Sheeting cutting
• Rotary molding cutting
• Wire cutting
• Depositing cutting

Crackers or Hard Biscuits Production Flowchart

Here’s a detailed flowchart outlining the production process for crackers or hard biscuits, incorporating all the specified stages:

1. Dough Mixer

• Purpose: Mixing all ingredients to form a consistent dough.
• Process: Ingredients like wheat flour, fat, sugar, salt, yeast, raising agents, and water are mixed thoroughly.

2. Dough Feeding & Transfer Conveyor

• Purpose: Transfer mixed dough to the next processing stage.
• Process: The mixed dough is transferred from the mixer to the feeding and transfer conveyor.

3. Cut-Sheet Laminator

• Purpose: Laminate the dough to enhance texture.
• Process: The dough is laminated by repeatedly folding and pressing to achieve the desired structure.

4. Gauge Rollers

• Purpose: Roll the laminated dough to uniform thickness.
• Process: The laminated dough passes through gauge rollers to achieve consistent thickness.

5. Resting Conveyor

• Purpose: Allow dough to rest and relax.
• Process: The rolled dough is conveyed to rest for a specified time to relax the gluten, making it easier to handle.

6. Cutting Machine

• Purpose: Cut the dough into desired shapes.
• Process: The rested dough is cut into shapes using a cutting machine, often with a rotary cutter.

7. Scrap Dough Return Conveyor

• Purpose: Recycle scrap dough.
• Process: Scraps from the cutting process are collected and returned to the dough mixer for reuse.

8. Salt & Sesame Sprinkler

• Purpose: Add toppings to the cut dough.
• Process: Salt, sesame seeds, or other toppings are sprinkled onto the cut dough pieces.

9. Biscuit Feeding Conveyor

• Purpose: Transfer dough pieces to the oven.
• Process: The dough pieces are conveyed to the biscuit oven.

10. Biscuit Oven (Indirect Heating)

• Purpose: Bake the dough pieces.
• Process: The dough pieces are baked in an oven with indirect heating to ensure even baking and desired crispiness.

11. Biscuit Take-Off Conveyor

• Purpose: Transfer baked biscuits from the oven.
• Process: Baked biscuits are transferred from the oven to the cooling section.

12. Oil Spraying Machine

• Purpose: Apply oil coating to the baked biscuits.
• Process: A light spray of oil is applied to the biscuits for flavor and sheen.

13. Spice Sprinkler

• Purpose: Add spices to the baked biscuits.
• Process: Spices or flavorings are sprinkled onto the biscuits post-baking.

14. Biscuit Stacker

• Purpose: Stack biscuits for cooling.
• Process: Baked and flavored biscuits are stacked neatly for efficient cooling.

15. Biscuit Cooling Conveyor

• Purpose: Cool the baked biscuits.
• Process: Stacked biscuits are conveyed through a cooling system to bring them to room temperature.

16. Packaging Line

• Purpose: Package the cooled biscuits.
• Process: Cooled biscuits are packed into appropriate packaging for storage and transport.

17. Dispatch/Storage

• Purpose: Store or dispatch the packed biscuits.
• Process: Packaged biscuits are stored in a warehouse or dispatched for distribution.

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