In industrial biscuit production, baking ingredient selection directly determines dough handling, baking stability, and final product quality. Whether producing tough biscuits, sweet biscuits, fermented biscuits, or wafer crackers, understanding each ingredient’s functional properties is crucial for achieving ideal texture, shape, and flavor.
1. Flour for Biscuit Production
Flour is the primary structural ingredient in biscuit manufacturing. Its gluten content and gluten strength affect dough extensibility, crispness, elasticity, and shaping quality.
(1) Flour for Tough Biscuits
Flour for tough (hard) biscuits should have:
- Medium gluten elasticity
- Good extensibility
- Wet gluten content: 21%–28%
Effects of gluten variations:
- Too high: shrinkage, deformation, blistering, rough texture
- Too low: cracking and breaking
→ Adjustment: add starch to dilute high-gluten flour.
(2) Flour for Sweet & Crispy Biscuits
Sweet biscuits require soft wheat flour with:
- Wet gluten content: 19%–22%
- Too strong gluten should be adjusted with starch to maintain crispness.
(3) Flour for Fermented Biscuits
Fermented biscuits use a two-stage fermentation method, requiring different flours:
- First feeding:
Wet gluten about 30%, strong gluten → withstand long fermentation - Second feeding:
Wet gluten 24%–26%, moderate gluten strength
Quality issues:
- Too low gluten → crispy but not crunchy
- Too high gluten → shrinkage, deformation, poor crispness
(4) Flour for Wafer Biscuits
Ideal flour gluten level:
- Wet gluten 23%–24%
Problems caused by gluten variations:
- Too strong → gluten forms during mixing, wafers become dry, hard
- Too weak → wafers break easily and stick to molds
Flour Pre-Processing Requirements
Before use, flour should be:
- Sieved → removes impurities and incorporates air for better crispness
- Passed through magnetic separation → removes magnetic particles
- Temperature-adjusted:
- Winter → pre-warm flour before entering workshop
- Summer → store flour in cool, ventilated, dry areas
2. Starch in Biscuit Production
Starch is used to dilute gluten strength when wheat flour is too strong.
Common starches include:
- Wheat starch
- Corn starch
- Potato starch
Starch preparation is similar to flour: sieving, magnetic separation, temperature adjustment.
3. Fats Used in Biscuit Manufacturing
Fats influence shortening, crispness, mouthfeel, and dough handling. Different biscuit types require different fat characteristics.
(1) Fats for Tough Biscuits
Low-fat products use:
- Butter
- Margarine
- Refined pork suet
Because sulfite modifiers used in tough biscuit dough may cause rancidity, avoid high-unsaturated vegetable oils (e.g., peanut oil, sunflower oil).
(2) Fats for Sweet & Crispy Biscuits
High-fat formulations require:
- Excellent stability
- Strong shortening properties
- Higher melting point to prevent dough heating or oil leakage
Best choices:
- Margarine
- Vegetable shortening
(3) Fats for Fermented Biscuits
Fat requirements:
- High crispness
- High stability
Best options:
- Refined lard → superior crispness
- Vegetable shortening → improves texture but slightly less crispy
→ Ideal solution: blend shortening with high-quality lard
4. Yeast for Fermented Biscuits
High-quality yeast ensures proper dough expansion and product texture.
Yeast Selection Principles
- Check the production date and stay within shelf life.
- Choose firm vacuum packaging for active dry yeast. Soft packaging indicates air entry and greatly reduced activity.
- Select the correct yeast type:
- High-sugar yeast
- Low-sugar yeast
(Labelled on packaging.)
Yeast Preparation Before Use
- Instant active dry yeast → can be added directly to flour
- Fresh yeast and regular active dry yeast → must be activated before use
Conclusion
Selecting the right raw materials—especially flour gluten level, starch type, fat properties, and yeast quality—is essential for producing high-quality biscuits with consistent texture, shape, and taste. By understanding how each ingredient behaves in different biscuit types, manufacturers can optimize their formulations, reduce defects, and improve production efficiency.
