The difference between soft biscuits and hard biscuits in forming Introduction.
Roller Forming Machine:
Working principle: A pair of rollers rotate relative to each other, one of which is engraved with various shapes of concave molds, and the other is covered with rubber or other elastic materials. The prepared dough is placed between the two rollers, and the dough is pressed into the concave mold through the rotation of the rollers to form biscuit blanks, which are then separated from the rubber roller to complete the forming process.
Scope of application: Commonly used in the production of crisp biscuits, egg round biscuits, etc.
Features: Simple structure, high production efficiency, clear and exquisite patterns of formed biscuits, and can maintain good shape and size accuracy.
Roller Cutting Forming Machine:
Working principle: First, the dough is pressed into a dough sheet of a certain thickness through one or more pairs of rollers, and then the dough sheet is cut by a roller with a cutter to cut the dough sheet into biscuit blanks of various shapes. The cutter roller rotates synchronously with the roller to achieve continuous cutting and forming.
Scope of application: Suitable for the production of tough biscuits, soda biscuits, crackers and other biscuits.
Features: It can produce biscuits with regular shapes and neat edges. It has a good forming effect for some biscuits that require precise shapes and sizes, such as square, rectangular, round, etc.
Difference Between Soft Biscuits and Hard Biscuits in Forming Dough Requirements
Soft Biscuits
Soft biscuit dough usually has a higher moisture and oil content, making the dough more plastic and softer. The protein content in the flour is low, and the gluten network formed is weak, which is conducive to forming a soft taste.
Hard Biscuits
Hard biscuits usually have a lower moisture and oil content, and often use flour with a higher protein content. During the mixing process, a strong gluten network is formed, which is conducive to the biscuits to maintain their shape during baking and make the biscuits harder after cooling.
The Difference Between Soft Biscuits and Hard Biscuits in Forming Effect
Soft Biscuits
Smooth surface: The surface of the soft biscuits after forming is usually very smooth, and the pattern printed by the roller or the shape extruded by the extruder is clear and complete, without obvious cracks or burrs.
Allow slight deformation: Soft biscuits may expand and deform to a certain extent during the baking process, but due to the soft texture, this deformation is not very obvious and will not affect the overall shape and taste of the biscuits.
Hard Biscuits
Neat shape: The shape of hard biscuits after rolling or cutting is very regular and neat, with clear edges and corners and few bumps.
Less deformation: Due to the strong gluten network in the dough and the low moisture and oil content, hard biscuits have good shape retention during the baking process and are almost not deformed, maintaining the shape of the biscuit blank before baking.