CN1099563A - Double-layer biscuit producing process - Google Patents
Double-layer biscuit producing process Download PDFInfo
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- CN1099563A CN1099563A CN 93117008 CN93117008A CN1099563A CN 1099563 A CN1099563 A CN 1099563A CN 93117008 CN93117008 CN 93117008 CN 93117008 A CN93117008 A CN 93117008A CN 1099563 A CN1099563 A CN 1099563A
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- powder
- biscuit
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Abstract
The present invention adopts the creative double rolling technological process which rolls separately two kinds of doughs mixed with two kinds of flavouring, then one is put on the other and they are rolled into stratified fluor sheet, after shaping and baking, each piece of biscuit can reflect obviously two kind (or multiple kind) of colour, flavour and taste, a layer of sand sugar is spreaded on the surface of the biscuit to make the product present full new expressions in both flavour, externality and colour.
Description
The present invention relates to a kind of production technology, particularly a kind of double-layer biscuit producing process.
General single powder ball, single food flavor and the color and luster of adopting of the production of common biscuit.The product special flavour dullness of utilizing common biscuit producing process to be made, the color and luster outward appearance is old-fashioned and inflexible and do not have new meaning.Even some Layer cake have used two kinds of biscuits that color and luster is different, use various differently flavoured sweets with centres, improved the sense organ of consistent dullness, but food flavor is not use up people's will yet.
The objective of the invention is to avoid above-mentioned the deficiencies in the prior art part and two kinds of (or multiple) color and lusters of a kind of collection, taste, the double-layer biscuit producing process of mouthfeel on a biscuit are provided.
Purpose of the present invention can reach by following measure: the present invention includes the following step: powder ball 1 and powder ball 2 respectively rolling become the powder sheet of same thickness, then that two powder sheets are stacked together, again through roll-in to suitable thickness, and roller is cut into type, the living biscuit that roller cuts out is gone into the stokehold and is carried out the processing of surperficial stucco sugar, spread sugared fed to boiler and become semi-finished product through the high temperature, short time heated baking, surface of semi-finished spray one deck vegetable oil promptly becomes the finished product biscuit.
Fig. 1 is technological process of production figure of the present invention.
The present invention is described in further detail below in conjunction with accompanying drawing (embodiment):
With reference to Fig. 1, powder ball 1 is cream-colored, flavor powder ball, and its modulated process is: take by weighing 77 kilograms of granulated sugar, and 26 kilograms of vegetable oil, 11 kilograms in cream, 2.5 kilograms of flavorings, raising agent drops into for 2.5 kilograms and transfers the powder machine, adds an amount of water stirring and emulsifying; Take by weighing 250 kilograms in the flour back of sieving and add, take by weighing modifying agent 110 gram waters dissolving backs again and add and transfer the powder machines to transfer powder.Earlier stirring at a slow speed 3 minutes, about 2 minutes of high again velocity modulation powder to powder ball maturation is as the criterion.
Powder ball 2 is a chocolate color and taste powder ball, and its modulated process is: take by weighing 78 kilograms of granulated sugar, 31 kilograms of vegetable oil, 8 kilograms in cream, 2.7 kilograms of flavorings, 14 kilograms of caramel, 3 kilograms of cocoa powers, 3.5 kilograms of input accent of raising agent powder machine, add the suitable quantity of water stirring and emulsifying; Take by weighing the adding of sieving of 250 kilograms in flour, take by weighing modifying agent 110 grams and add and transfer the powder machines to transfer powder,, be as the criterion with about 3 minutes of high velocity modulation powder to powder ball maturation more earlier to stir at a slow speed 3 minutes.
Cream color, flavor powder ball and chocolate look, flavor powder ball are rolled into thicker powder sheet through tri-roller tabletmachine respectively, the one roller rolling of respectively hanging oneself again becomes same thickness, the cream color that will be pressed into, flavor powder sheet cover on chocolate look, the flavor powder sheet then, and superimposed powder sheet is crossed three road roller rolling to suitable thickness rollers and is cut into type.The living biscuit that roller cuts out is gone into the stokehold and is carried out the surface and spread sugar and handle, spread sugared fed to boiler through high-temperature in short-term (300 ℃, about 4 minutes) heated baking become semi-finished product.Surface of semi-finished spray one deck plant promptly becomes the finished product biscuit.The finished product biscuit is cooled to 30～40 ℃ can pack warehouse-in.
Powder ball 1, powder ball 2 also can be the powder balls of other taste, and can adopt a plurality of powder balls be overlapped into two-layer more than.Technology is same as described above, and the finished product that comes out then is multi-layered biscuit.
The present invention has following advantage compared to existing technology: the two roll milling technologies that adopt innovation, to stack again the dough sheet that is rolled into layering after the rolling respectively with two kinds of powder balls that two kinds of flavoring forms are modulated into, it is two kinds (or multiple) that the every biscuit that toasts out through moulding can obviously embody at everyways such as color and luster, local flavor, mouthfeels, makes product all give the people brand-new sensation on local flavor, outward appearance, color and luster.
Claims (1)
1, a kind of double-layer biscuit producing process comprises the following steps:
Powder ball 1 and powder ball 2 respectively rolling become the powder sheet of same thickness, then that two powder sheets are stacked together, again through roll-in to suitable thickness, and roller is cut into type, the living biscuit that roller cuts out is gone into the stokehold and is carried out the processing of surperficial stucco sugar, spread sugared fed to boiler and become semi-finished product through the high temperature, short time heated baking, surface of semi-finished spray one deck vegetable oil promptly becomes the finished product biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93117008 CN1099563A (en) | 1993-09-01 | 1993-09-01 | Double-layer biscuit producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93117008 CN1099563A (en) | 1993-09-01 | 1993-09-01 | Double-layer biscuit producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1099563A true CN1099563A (en) | 1995-03-08 |
Family
ID=4991812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93117008 Pending CN1099563A (en) | 1993-09-01 | 1993-09-01 | Double-layer biscuit producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1099563A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069491C (en) * | 1997-03-19 | 2001-08-15 | 翁定高 | Biscuits with appearance of fruit |
| CN102960391A (en) * | 2012-11-26 | 2013-03-13 | 晋城市古陵山食品有限公司 | Production equipment and production process of crisp and tough two-layer cake |
| CN103891850A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Potato semi hard biscuit and making method thereof |
| CN103891849A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp and high-tenacity double-layer composite biscuits and making method thereof |
| CN104585284A (en) * | 2015-02-03 | 2015-05-06 | 宿州学院 | Infant tooth grinding food |
| CN104738123A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Double-fruity sandwich biscuit and processing method thereof |
| CN106333247A (en) * | 2016-08-30 | 2017-01-18 | 安徽盼盼食品有限公司 | Processing method for multi-color, multi-taste puffing food |
| CN106665778A (en) * | 2017-03-14 | 2017-05-17 | 南京工业大学 | Dendrobium-blueberry-flavored biscuit and preparation method thereof |
-
1993
- 1993-09-01 CN CN 93117008 patent/CN1099563A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069491C (en) * | 1997-03-19 | 2001-08-15 | 翁定高 | Biscuits with appearance of fruit |
| CN102960391A (en) * | 2012-11-26 | 2013-03-13 | 晋城市古陵山食品有限公司 | Production equipment and production process of crisp and tough two-layer cake |
| CN104738123A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Double-fruity sandwich biscuit and processing method thereof |
| CN103891850A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Potato semi hard biscuit and making method thereof |
| CN103891849A (en) * | 2014-04-15 | 2014-07-02 | 晋城市古陵山食品有限公司 | Crisp and high-tenacity double-layer composite biscuits and making method thereof |
| CN103891849B (en) * | 2014-04-15 | 2015-07-01 | 晋城市古陵山食品有限公司 | Crisp and high-tenacity double-layer composite biscuits and making method thereof |
| CN103891850B (en) * | 2014-04-15 | 2015-07-01 | 晋城市古陵山食品有限公司 | Potato semi hard biscuit and making method thereof |
| CN104585284A (en) * | 2015-02-03 | 2015-05-06 | 宿州学院 | Infant tooth grinding food |
| CN104585284B (en) * | 2015-02-03 | 2017-10-24 | 宿州学院 | A kind of infant's tooth grinding food |
| CN106333247A (en) * | 2016-08-30 | 2017-01-18 | 安徽盼盼食品有限公司 | Processing method for multi-color, multi-taste puffing food |
| CN106665778A (en) * | 2017-03-14 | 2017-05-17 | 南京工业大学 | Dendrobium-blueberry-flavored biscuit and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |