How To Make Compressed Biscuits

Compressed cookies are usually made in several ways. The first type, compressed biscuits, is made by crushing crispy biscuits, adding ingredients and then compressing them. Crispy biscuits are usually made according to the formula and production process of crispy or sweet biscuits, and then crushed into a mixture of granules and powder, adding liquid syrup, oil, water, etc., and stirring them evenly in the model to make.

The second is to mix raw materials such as liquid oil and syrup into various powder raw materials, stir into a granular structure, and then use airflow or boiling drying equipment to dry, dry and then mold.

The third method is the production of high-calorie low-protein compressed biscuits according to the patent (USA Patant 4,017,644). 150-250 parts of pregelatinized starch, 30-50 parts of edible vegetable oil (unsaturated: saturated = 28:16), 20-40 parts of sugar, food coloring and flavor. Pre-gelatinized 10%-20% starch slurry, drying, tableting and pulverizing at a temperature of 80-120°C. BHA, BHI, and dimethylpolysiloxane are used as defoaming agents, and then mixed according to the prescribed formula to make dough, baked at 180-185 ℃ for 15-18 minutes, until a hard and crisp skin is formed, the finished biscuits are frozen and packaged storage