A. raw material pretreatment: low-gluten powder needs to be screened before weighing; Sugar, coix seed and wheat germ need to be crushed by a crusher and then sieved; Wheat germ needs to be refrigerated to avoid rancidity and deterioration.

B. Weighing: After all materials are weighed according to the formula requirements, the powdery materials are mixed evenly.

C. Dough preparation: add a proper amount of warm water of about 30℃ to the mixed materials, stir with chopsticks for a while, then add melted cream, continue stirring, and knead into dough by hand.

D, dough shaping: the dough is repeatedly shaped by a shaper about 12 times until the dough is soft and uniform, and the dough shaping process is also a process of further kneading.

E, fermentation: the dough is shaped by a molding machine, kneaded into dough, and put into a bread fermentor for fermentation for 3 hours. The temperature is set at 30℃ and the humidity is 95%.

F, dough pressing: adjust the spacing of the dough pressing machine to 2mm, press the molded dough into 2mm dough, and repeatedly press for three or four times to form a certain layered structure.

G. Impression: Print out biscuit embryo with biscuit mould, and then transfer it to baking tray with shovel. The baking tray needs to be coated with a small amount of cream to avoid the biscuits sticking to the bottom after baking.

H. Punching holes: evenly punch holes in the biscuit embryo with a needle, so that the gas wrapped in the flour cake or produced by fermentation can be discharged during baking, so as to avoid the formation of bubbles and affect the appearance of the biscuit.

1. Baking temperature of soda biscuits: surface fire 190℃, primer fire 180℃ and baking time: about 16min (observe the baking situation at any time to avoid burning).

Coconut biscuit

Raw materials: special powder 50 kg phospholipid 0.8 kg coconut essential oil 25 ml sugar 17 kg refined salt 0.3 kg maltose10.5 kg baking soda 0.3 kg antioxidant 2 g coconut oil 10 kg ammonium bicarbonate 0. 15 kg citric acid1g.

Production method:

1. Dough preparation: Dough preparation is a key process in biscuit production. There are great differences in dough making methods between crisp biscuits and tough biscuits. The crisp dough of crisp biscuits adopts cold noodle crisp operation method, and the tough dough of tough biscuits adopts hot noodle tough operation method.

Crispy dough of crispy biscuits is prepared under the hydration conditions in protein. The content of oil and sugar in crispy dough ingredients is higher than that in tough dough. Crispy dough has low water content, low temperature and short stirring time. Some conditions can inhibit the formation of gluten, thus making it a crisp dough with certain binding force and strong plasticity. Mixing crisp dough requires strict control of water addition, dough temperature and mixing time. On the contrary, a little more water than ingredients, a little higher temperature than control requirements and a little longer stirring time will destroy the crisp structure.

The method of making crisp dough is as follows: firstly, sugar, oil, dairy products, eggs, leavening agent and other auxiliary materials are poured into the dough mixer and stirred evenly to form emulsion, then flour and starch are poured into the dough mixer and prepared for about 6- 12 minutes. Essence should be added in the later stage of emulsion preparation, or when flour is put, to control excessive volatilization of fragrance.

Due to the high temperature in summer, the stirring time is shortened by about 2 ~ 3 minutes.

The dough temperature should be controlled at about 22 ~ 28℃. The temperature of dough with high oil content is controlled at 22 ~ 25℃. When the temperature is high in summer, the dough can be prepared with ice water to reduce the dough temperature.

If the content of wet gluten in flour is higher than 40%, oil and flour can be mixed into crisp dough, and other auxiliary materials can be added, or part of flour can be removed from the formula and the same amount of starch can be added.

2. Rolling: The purpose of rolling crisp dough is to get flat dough, but rolling for a long time will form the toughness and shrinkage of dough. Because of the high oil content and sugar content of crisp dough, the rolled dough is soft and easy to break, so it is not suitable to roll it many times, let alone turn it 90 degrees. Generally, it can be rolled 3 ~ 7 times in one direction, and some can be rolled in one direction.

Crispy dough doesn't need to be left for a long time to roll. The thickness of the dough rolled out from crisp dough is about 2 cm, which is thicker than that from tough dough. This is because the crisp dough is easy to be broken and soft, and can reach the required thickness after passing through the drum of the forming machine.

3. Molding: The dough pieces rolled by the rolling process are made into biscuit blanks of various shapes by various types of molding machines. Such as chicken shape, fish shape, rabbit shape, horse shape and various patterns.

4. Baking: rolling the dough to form biscuit blanks. After the biscuit blank is put into the oven, under the action of high temperature, the moisture contained in the biscuit evaporates, and after heating, the starch gelatinizes and the leavening agent decomposes, so that the biscuit volume increases. Gluten protein is deteriorated and solidified by heating, and finally a porous and crisp biscuit product is formed.

Gluten begins to denature and solidify when heated, and the bound water inside is removed. When the temperature rises to 80℃, all the gluten in the biscuit is deformed and solidified. In gluten, the leavening agent also decomposes to produce a large amount of gas, and the gluten network forms a large number of fine bubbles, thus forming a porous structure.

The temperature of the oven and the baking time of biscuit blank vary with the variety and size of biscuit. The baking temperature of biscuits is generally kept at about 230 ~ 270℃. Crispy biscuits and tough biscuits were baked at 240 ~ 260℃ for 3.5 ~ 5 minutes, and the water content of finished products was 2 ~ 4%. Soda biscuit, oven temperature 260 ~ 270℃, baking time 4 ~ 5 minutes, finished product moisture content 2.5 ~ 5.5%. The coarse biscuit was baked at 200 ~ 2 10℃ for 7 ~ 10 minutes, and the moisture content of the finished product was 2 ~ 5%. In short, if the oven temperature is slightly higher, the baking time can be shortened appropriately. Too low or too high a furnace temperature will affect the quality of the finished product, such as being too high and easy to burn, and being too low will make the finished product immature and white in color.

5. Cooling: The temperature difference between the surface layer and the central part of the baked biscuit is very large, and the external temperature is high, the internal temperature is low, and the temperature is slow. In order to prevent cookies from cracking and shrinking, they must be cooled before packaging.

The baking temperature of baked biscuits is generally above 100℃, and the moisture content is slightly higher than that of the finished product after cooling. Freshly baked cookies are soft in texture. During the cooling process, the temperature inside the biscuit continues to drop, and the moisture inside the biscuit also evaporates, gradually reaching the consistency between inside and outside. If the biscuits are not cooled after baking and packed before the residual heat is released, not only the moisture in the biscuits is not easy to evaporate, but also the grease in the biscuits is easy to oxidize and rancid, and the biscuits are easy to be moldy and inedible.

Natural cooling method can be used in summer, autumn and spring. If the cooling is accelerated, air blast can be used, but the air velocity should not exceed 2.5m/s ... Assuming that the cooling speed is too fast and the water evaporates too fast, it is easy to crack.

The optimum cooling temperature is 30 ~ 40℃ and the indoor relative humidity is 70 ~ 80%.

6. packaging: packaging has three purposes: first, to prevent biscuits from being broken during transportation; The second is to prevent deterioration due to microbial pollution; The third is to prevent biscuits from rancidity, moisture absorption or dehydration, and "oil loss".

The packaging form can be 500 grams and 250 grams according to customer's requirements. Large packages of 10 ~ 20kg are commonly used for long-distance transportation. In order to ensure the product quality, baking enterprises use asphalt paper as lining paper in the packaging box. External use of cartons

7. Storage: Although biscuits are a kind of storable food, storage conditions must also be considered. The suitable storage conditions of biscuits are low temperature, dry, well ventilated, clean environment and dark place. The storage temperature should be around 20℃ and the relative humidity should not exceed 70 ~ 75%.

Simple production:

Cookie making

material

2 eggs, 80g fine sand sugar (added as appropriate), tsp salt 1/2, 50g melted cream, 320g flour (medium gluten is enough), tsp baking powder 1/2.

working methods

1. Put all the materials into a basin in turn and stir them into a uniform dough (one material is stirred evenly before adding the second one).

2. Sprinkle some flour on the table, pour the dough on the flour, and sprinkle a layer of flour on the dough.

3. Roll it into 0.3 cm thick slices with a rolling pin and let it stand for 30 minutes.

4. Print out small pieces of various shapes with a biscuit mold (other molds can be used, or cups can be used instead), punch some holes in it with a fork, oil the baking tray and put it in.

5. Preheat the oven 160 degrees and bake for about 20 minutes.

Method for making lavender biscuit

Materials:

Butter 140g powdered sugar 80g eggs 1 baking powder 1 tsp low-gluten flour 200g lavender 3.5g (1.5 tsp).

1. Soak lavender in boiling water for 2 minutes. Then pour out the water. 1. The butter is softened and beaten until it is loose, and the color is probably white. Adding powdered sugar, and stirring;

2. An egg, broken up and added;

3. Add the soaked lavender;

4. After all the powders are mixed, sieve in. Sift a little and stir a little until everything is mixed evenly. Put the mixed noodles in the refrigerator for one hour.

Preheat the oven to 175 degrees. After the dough is taken out, it can be baked after setting.

Be careful not to make it too thin. 175 degrees, about 15 minutes. Because everyone makes cookies in different thicknesses, if you make them thicker, you should increase the time appropriately. It is suggested to take it out halfway and continue baking in another direction, so that it can be heated evenly.