Structure
This is a wide biscuit category with many designs. The doughs are short with higher fat and sugar contents than semi-sweet biscuits. This is the simplest category for the dough piece forming process (rotary moulding) and so these products are very widely produced, often in high volumes.
- Very wide variety of shapes and designs
- Doughs have a low water content, but more fat and sugar than the semi-sweet biscuits
- High humidity in the first part of the baking process allows the biscuit structure to form
- Relatively slow baking at comparatively low temperatures
Moisture content
Doughs have water contents typically of around 4.0 – 5.0%. The biscuits will have final moisture content of less than 3.0%%
Colour
Infrared radiant heating is required to provide colour contrasts and highlight the design with darker areas against a paler background.
Oven specification
Indirect Radiant Oven with turbulence and heat recovery system.
Open wire mesh band.
Baking time: 5.0 – 6.0 min
Oven set temperatures: 180/200/220/200/180oC