Top 5 Hard Dough/Crackers Biscuit Recipe and Ingredients Functions

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Top 5 Hard Dough/Crackers Biscuit Recipe and Ingredients Functions

Description

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.
  1. 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.
  1. 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.
  1. Gauge Rollers
  • Purpose: Roll the laminated dough to uniform thickness.
  • Process: The laminated dough passes through gauge rollers to achieve consistent thickness.
  1. 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.
  1. 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.
  1. Scrap Dough Return Conveyor
  • Purpose: Recycle scrap dough.
  • Process: Scraps from the cutting process are collected and returned to the dough mixer for reuse.
  1. Salt & Sesame Sprinkler
  • Purpose: Add toppings to the cut dough.
  • Process: Salt, sesame seeds, or other toppings are sprinkled onto the cut dough pieces.
  1. Biscuit Feeding Conveyor
  • Purpose: Transfer dough pieces to the oven.
  • Process: The dough pieces are conveyed to the biscuit oven.
  1. 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.
  1. Biscuit Take-Off Conveyor
  • Purpose: Transfer baked biscuits from the oven.
  • Process: Baked biscuits are transferred from the oven to the cooling section.
  1. 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.
  1. Spice Sprinkler
  • Purpose: Add spices to the baked biscuits.
  • Process: Spices or flavorings are sprinkled onto the biscuits post-baking.
  1. Biscuit Stacker
  • Purpose: Stack biscuits for cooling.
  • Process: Baked and flavored biscuits are stacked neatly for efficient cooling.
  1. Biscuit Cooling Conveyor
  • Purpose: Cool the baked biscuits.
  • Process: Stacked biscuits are conveyed through a cooling system to bring them to room temperature.
  1. Packaging Line
  • Purpose: Package the cooled biscuits.
  • Process: Cooled biscuits are packed into appropriate packaging for storage and transport.
  1. 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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