A biscuit prepared according to the process of claim 1. It is reduced to granules having an average size of 1.2 mm. Sugar and fats are incorporated into the dough to modify its consistency and behaviour during oven baking, in particular its elasticity or friability and its tendency to rise. This is because • It involves mixing of fat, sugar, flavor except flour, creamed for 8-12 minutes. These biscuits keep perfectly for at least 12 months at 20° C. and for at least 3 months at 37° C. if packed in metal boxes. Granules of average size of 0.65 mm are obtained, 73% of which are retained on a sieve with a 0.25 mm mesh and 90% of them pass through a sieve with a 2 mm mesh. CHANGE OF NAME;ASSIGNOR:SOCIETE D'ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S.A.;REEL/FRAME:004393/0284, Milling and transport of an extrusion-cooked, expanded and cut food product, Dentifrice containing functional film flakes, Encapsulation of components into edible products. After taking the necessary precautions to prevent the apparatus which is used from becoming choked and the mass being handled roughly, this mass is then shaped into biscuits by moulding under pressure. Good results have been achieved, for example by preparing a binder, based on glucose syrup, having a dynamic viscosity of from 100 to 300 mPas at from 20° to 30° C., reducing the base into granules having an average size of from 0.3 to 3 mm and adding the binder to the granules by sprinkling with stirring for 2-5 min at from 20° to 30° C. Generally, a relatively small average size of granules e.g. The mass is distributed over the lattice and pressed through the meshes by a suitable device. The mass which is stirred on average for 2 minutes in the dredger, is continuously poured onto a mould of the lattice type with meshes of 1,5 cm side and 1,5 cm deep. 11. from 0.3 to 1 mm is chosen for relatively thin biscuits, i.e. 100.5 kg of brown cane sugar, 25.9 kg of honey, 145 g of powdered natural vanilla extract and 62.1 kg of water are mixed together to produce the binder. Valuable substances, from a nutritional or taste point of view, may thus be added to the binder or to the mass of binder and granules without incurring the risk of their being destroyed to any significant extent during drying. Likewise, the process for the manufacture of a biscuit according to the present invention is characterised in that, for the preparation of a base, from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water are mixed and this mixture is then extrusion cooked under conditions such that an … a thickness of 5 mm, and a relatively large average size of granules, e.g. The biscuit method is a method for making quick breads such as scones and, well, biscuits. CHANGE OF NAME;ASSIGNOR:SOCIETE D'ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S.A.;REEL/FRAME:004393/0284, Free format text: 14. By measuring the force and energy required to break the biscuit and taking the ratio of the energy to the maximum force, a number is obtained which is a good indicator of the degree of crunchiness. In order to easily reduce the expanded cooked base into granules, the base is preferably extruded through a nozzle having multiple openings. In the same way, the addition of soya for example to the base, does not turn the biscuit a grey colour as one might have expected. The binder is poured into the cylindrical apparatus, the temperature of which is controlled, in a water bath. This biscuit is crunchy and retains this quality because of its very poor hygroscopicity. The spraying operation takes 3 min, at a temperature of from 20° to 25° C. The mass which is produced is shaped into biscuits in a machine which has flat-bottomed cylindrical chambers or moulds. The granules which make up the biscuit preferably have an average size of from 0.3 to 3 mm. Too high a ratio denotes a springy, soft biscuit. The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. It is not necessary to use highly refined sucrose and, in view of the natural character of this biscuit, the use of raw cane sugar is even preferred. Premixes; Metering and Handing of ingredients. The temperature of the mixture before it enters the extrusion nozzle and the pressure exerted on the mixture just before it emerges from the nozzle are 163° C. and 100 bar respectively. The biscuit has a density of from 0.3 to 0.8 g/cm, 426/454, 426/549, 426/559, 426/622, 426/549, 426/559, 426/285, 426/622, 426/454. a thickness of 10 mm, so as to produce comparable crunchy qualities for biscuits of different thicknesses. If these limits are disregarded, it is likely that unsuitable pores, which are too large or too small, will appear in the base and the granules will either become too friable and absorbing, or too dense and impermeable. It may be carried out by any industrial mixing apparatus such as a screw mixer of the helical spring type with an axial sprinkling nozzle or with a coating drum. Furthermore the small quantity of water to be removed during drying means that this heat treatment need only be short and moderate, and so does not have a detrimental effect on the natural aromatic substances and the nutritionally important heat sensitive ingredients, such as lysine, in the biscuit. 100.5 kg of brown cane sugar, 25.9 kg of honey, 145 g of powdered natural vanilla extract and 62.1 kg of water are mixed together to produce the binder. They are cut into sections of from 7 to 15 mm in length by 6 mm in diameter by rotating knives. 1986 now U.S. Pat. A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. from 2 to 5 min and from 20° to 30° C., depending on whether the granules are small or large respectively. 06/558,486, filed on Dec. 6, 1983, now abandoned. The Biscuit Making Processes Preparation of ingredients. The percentages and parts given are given by weight. However, with the dough used in biscuits… This biscuit is crunchy and retains this quality because of its very poor hygroscopicity. This mixture is extrusion cooked under conditions similar to those described in Example 1. Thus from 5 to 15 parts by weight of a leguminous flour may be added to the base. A recent technique is known, which allows the production of for example crunchy cocktail snacks or instant breakfast cereals by using mixtures consisting of flour and various ingredients. So that the biscuit has an attractive brown colour, and in order to balance its composition and taste, from 1 to 3 parts by weight of skimmed milk powder and from 0.3 to 2 parts by weight of sodium chloride may for example be added to the base. Some oil or fat may for example, also be added to the binder or to the mass of binder and granules to improve the viscosity thereof, preferably in such a quantity that the fat content of the biscuit does not exceed about 5 % by weight of the dry matter. SKIM MILK POWDER (SMP) PREPARATION 75 Kg of SMP 150 Kg water Solution prepared & ready to be used in the mixer 27. The structure and texture of the biscuit is determined by the ingredients, mixing and forming and the baking process. 06/820,903, filed Jan. 16. These sections have a density of 0.14 g/cm3 and a crushing resistance of 107 which is determined as described above. Individual portions of the mass, such that the final biscuit weighs 25 g when it leaves the oven, are pressed into these chambers by flat pistons subjected to a force of from 32 to 35 N. Once the biscuits have been removed from the mould they are taken to a hot air oven where they are subjected to air temperatures of from 160° to 170° C. for from 4 to 5 min. Likewise, from 5 to 10 parts by weight of honey may be added to the binder. The mixtures which are used are, in fact, rapidly heated to temperatures above 120° C., at which the enzymes are rapidly deactivated and the microorganisms are destroyed. The mass which is obtained is shaped into biscuits 80 mm in diameter and from 13.5 to 14 mm thick, they are removed from the moulds and dried. Likewise, from 5 to 10 parts by weight of honey may be added to the binder. The following examples are given as illustrations. After dosing and feeding ingredients into the mixer the mixing in a horizontal dough mixer is made. This technique, which is termed extrusion cooking, combines the advantages of simplicity, speed and reliability. A standard value of 100 is given to such resistance. The mass which is produced by the addition of the binder to the granules is viscous and sticky and its handling requires care and adequate mechanical means. from 2 to 5 min and from 20° to 30° C., depending on whether the granules are small or large respectively. A process according to claim 1, wherein the cereal flour is a wheat flour, having an extraction rate of from 80 to 98%. 2. Good results have been achieved, for example by preparing a binder, based on glucose syrup, having a dynamic viscosity of from 100 to 300 mPas at from 20° to 30° C., reducing the base into granules having an average size of from 0.3 to 3 mm and adding the binder to the granules by sprinkling with stirring for 2-5 min at from 20° to 30° C. Generally, a relatively small average size of granules e.g. Mix the content till it forms dough. Particular care should be taken not to prolong the process nor to needlessly lower the viscosity of the binder, for example by heating it too much, to avoid excessive absorption of binder by the granules, which after drying would produce a hard biscuit. Wheat flour The principle ingredient of biscuits is wheat flour. They may be eaten as they are or soaked in a plate of milk, for example one biscuit for every 125 g of milk. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. The fermentation plays important role in the manufacturing biscuit, cookies and all other types of bakery products. As used in this disclosure with reference to a biscuit, the phrase "ratio of energy to force" means the ratio as measured by the foregoing method. Colby et al, WO83/03185 (PCT/US83/00373/9/83) International Filing date 3/11/82. The biscuit has a density of from 0.3 to 0.8 g/cm 3 and a water content of from 1.5 to 4.5% by weight. Moreover, it retains its crunchy qualities for a long time after it has been soaked in a liquid. In the manner described in Example 1, biscuits 60 mm in diameter and 8 mm thick, weighing 10 g and having a water content of 3% are obtained. Too high a ratio denotes a springy, soft biscuit. Now, the baking methods for these traditional treats have diversified: fried biscuits, hard biscuits, drop biscuits, and other varieties each feature slightly different preparation techniques—and those are just the tip of the iceberg here. A rotating viscosimeter, for example of the type with coaxial cylinders and internal rotating cylinder, may be used to measure the dynamic viscosity or the apparent viscosity of the binder. 5. A delicate balance has thus to be found between the size of granules, their porosity and the viscosity of the binder while at the same time observing precise time and temperature conditions during addition of the binder to the granules. These sections have a density of 0.14 g/cm3 and a crushing resistance of 107 which is determined as described above. Preparation Of Ingredient • Maida sifting - it passes through 30 Mesh gyro screens to remove foreign particle. 78 kg of glucose syrup, having a DE of 39 and a dry matter content of 83% (of which, on dry matter, 15% of glucose, 15% of maltose, 35% of tri- to heptasaccharides and 35% of polysaccharides which are higher than hepta), 20.5 kg of brown cane sugar, 30 kg of honey having a water content of 18% and 34.2 kg of water are mixed together to produce a binder having a dry matter content of 67.5% and a viscosity of 250 mPas at 20° C. and 130 mPas at 30° C. The binder is added to the granules in batches of 4.34 kg of binder and 7.66 kg of granules, in drum coating apparatus which are 55 cm in diameter and 60 cm deep, and rotate at 19 rpm. A biscuit according to claim 1 wherein the food product has an index of crunchiness of less than 2. Their quantities when eaten are very similar to those of the biscuit described in Example 1, although they are slightly smaller. In this instance, the binder is added to the granules while hot, that is at a temperature just above the temperature of crystallisation, to obtain an even distribution of the binder over the granules, then a rapid crystallisation of the sucrose. EFFECTIVE DATE OCT. 31, 1984. The procedure is as described in Example 1, except that the sections of the expanded baked base are crushed by a hammer mill which has a screen with 3 mm openings. Colby et al, WO83/03185 (PCT/US83/00373/9/83) International Filing date 3/11/82. A ratio of less than 2 may be considered good. food product has fast rehydration and process for its preparation. This value is low in comparison with the 5 to 6% water content of most conventional dry biscuits and this factor also contributes to the particularly good storage properties of these biscuits. cakes, biscuits or cookies, Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor, Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars. A biscuit according to claim 7 wherein the base further comprises from 1 to 3 parts by weight of skimmed milk powder and from 0.3 to 2 parts by weight of sodium chloride and the binder contains in addition from 5 to 10 parts by weight of honey. In the same way and under the same conditions as described in Example 1, the binder is added to the granules by spraying at a rate of 61 parts of binder for every 100 parts of granules. The biscuit has a granular appearance, reminding one of a cluster of cereal grains. Biscuit, Cookie and Cracker Production - Process, Production and Packaging Equipment Details This book is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. drying the moulded portions to a moisture content of from 1.5 to 4% by weight. The granules should be quite solid and this may be ensured by making crushing tests on the base when it emerges from the extrusion nozzle. The term glucose syrup, a preferred ingredient of the binder, is to be understood, in the present context, as designating a mixture of glucose and its polymers obtained by partial hydrolysis of starch, having a DE (dextrose equivalent) value of about 30 to 50 and a water content of from about 15 to 25%. The mass which is obtained is shaped into biscuits 80 mm in diameter and from 13.5 to 14 mm thick, they are removed from the moulds and dried. These small strands are cut, flush with the nozzle, by a rotating knife having four blades turning at 5400 rpm. This recipe does not call for baking sheet that's been greased or … Developing a new product; Biscuits and Nutrition; Problems and solutions; A test bakery? Biscuits weighing about 25 g and having a water content of 3% are produced. Many do not know the definition of a good dough because they do not understand what is happening during the mixing process. The mixture is sprinkled while being stirred with an emulsion of 5.2 kg of soya oil in 8.3 kg of water. A process according to claim 1, wherein the base is reduced to granules having an average size of from 0.3 to 3 mm. As used in this disclosure with reference to a biscuit, the phrase "ratio of energy to force" means the ratio as measured by the foregoing method. They are cut into sections of from 7 to 15 mm in length by 6 mm in diameter by rotating knives. It may also include extrusion, toasting and enrobing. Moulding under pressure is to be understood as designating a compaction effect being exerted on the mass so that it occupies an adequate volume without, however, breaking the structure of the granules themselves. It may be added to the mixture to be extruded and/or to the binder. The sections are ground in a hammer mill, which has a screen with 3.5 mm openings. This is a continuation of application Ser. The oven process is followed by the following steps: Moisture Removal; Biscuit structure building; Biscuit coloring; Now, from the oven, the biscuits are transferred to a Cooling Conveyor, and the biscuits are allowed to cool down for around 6 to 7 minutes so that the remaining moisture may go dry. The mixture is sprayed with an emulsion consisting of 6 kg of peanut oil in 9.5 kg of water, while being stirred. A process according to claim 1, wherein from 1 to 3 parts by weight of skimmed milk powder and from 0.3 to 2 parts by weight of sodium chloride are added to the base and from 5 to 10 parts by weight of honey are added to the binder. The present invention relates to a biscuit and a process for the manufacture thereof. This conventional technique necessitates the incorporation of a considerable quantity of water into the dough, water which must then be completely evaporated during baking in an oven. In the same way, it may be said that a pressure of from 80 to 120 bars and a temperature of from 140° to 180° C. in the base before it enters the extrusion nozzle and a total extrusion cooking time of some 10 seconds are advisable to obtain a base having the desired density. In the former case, the average size may be considered in this instance as the cube root of the average volume of granules. Biscuits 80 mm in diameter and 13 mm thick, weighing 25 g are obtained which have a water content of 4%, an attractive dark brown colour and optimum crunchy qualities. It may be carried out by any industrial mixing apparatus such as a screw mixer of the helical spring type with an axial sprinkling nozzle or with a coating drum. The base consists of from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat. Oil seeds cannot be easily incorporated into a conventional dough because they modify its viscosity and promote the formation of channels by which carbon dioxide produced by the yeast can escape, instead of remaining trapped in the dough. The binder is added to the granules by spraying it from a nozzle which has two slits which project it at a rate of 1.44 kg of binder per min in the form of two widely spread streams of fine globules. A biscuit according to claim 1 wherein the maximum force is from 10 N to 20 N. 9. The mass which is produced by the addition of the binder to the granules is viscous and sticky and its handling requires care and adequate mechanical means. a thickness of 5 mm, and a relatively large average size of granules, e.g. Eggs and milk were added, while mixing continued. Measurements are taken at a rotation speed varying continuously from 0 to 380 rpm and the viscosity is obtained from this by tables. subjecting a base, which comprises from 40 to 80 parts by weight of wheat flour, form 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water, at a temperature of between 140° C. and 180° C. to a pressure of from 80 to 120 bars and then extruding the base through an extrusion nozzle to release an expanded, cooked base; adding a binder, which comprises from 5 to 15 parts by weight of water and from 8 to 30 parts by weight of glucose syrup having a dynamic viscosity of from 100 to 300 mPa at from 20° to 30° C., to the base mixing the binder and base for from 2 to 5 minutes at a temperature of from 20° to 30° C. to coat and partially impregnate the granules and form a viscous, sticky mass; moulding portions of the mass into shapes under pressure sufficient to compact the mass while preserving the structure of the granules; and. With this variant, a biscuit may be produced which does not soften easily when soaked in a liquid, even a hot liquid. Quote: "The most important aspect of the entire tile making process is grinding of the sand and biscuit preparation." Bakery Manufacturing Process. The doughs are mixed on horizontal mixers to a temperature of 40–42°C. yasser saad, 2015. yasser Saad Free format text: PRESERVATION, OF FLOUR OR DOUGH, e.g. We all take for granted that every packet or carton of cookies or biscuits that we open will contain perfectly colored and textured, tasty products. This biscuit may be produced to the best advantage in a fairly solid form, preferably in flat, simple geometric shapes such as circles, squares or stars, and be quite thick. The mixture is extrusion cooked at a pressure of from 80 to 100 bars at 165° C. for about 20 s to produce a bundle of small strands of expanded base which emerge from a nozzle, which is a steel plate with numerous small holes. The granules should be quite solid and this may be ensured by making crushing tests on the base when it emerges from the extrusion nozzle. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF, Finished or partly finished bakery products, Pastry not otherwise provided for elsewhere, e.g. An object of the present invention is to provide a new type of biscuit which has original and noteworthy qualities as regards its appearance, taste, crunchiness, hydration resistance and storage, as well as a process for the manufacture of such a biscuit which differs significantly from conventional techniques and enables the technique of extrusion cooking to be used. The lattice is then introduced into a hot air oven in which the mass is dried at an air temperature of about 160° C. The cube-like biscuits with 1.5 cm edges weighing 2.5 g and having a water content of 3% are removed from the lattice. PATENTED CASE, A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. This is a continuation of application Ser. Keep the dough on a flat surface and gently roll it on a surface for 15-20 times. Nevertheless it is also possible to use a binder consisting exclusively or for the most part of sucrose. All materials except flour are preparatory mixed in a certain cream mixer. By measuring the force and energy required to break the biscuit and taking the ratio of the energy to the maximum force, a number is obtained which is a good indicator of the degree of crunchiness. It is not necessary to use highly refined sucrose and, in view of the natural character of this biscuit, the use of raw cane sugar is even preferred. problems and solutions; Considerations; New Product Creation. from 0.1 to 0.3 g/cm3 is obtained at the exit of an extrusion nozzle, for the preparation of a binder, from 8 to 30 parts by weight of sucrose and/or glucose syrup and from 5 to 15 parts by weight of water are mixed, the base is reduced to granules, the binder is added to the granules with stirring, a mass is produced which is shaped into biscuits by moulding under pressure and the biscuits are dried until they have a water content of from 1.5 to 4.5 % by weight. High accuracy depositor and energy efficient tunnel ovens from GEA can be configured to process any recipe and handle any dough or mix. This value is low in comparison with the 5 to 6% water content of most conventional dry biscuits and this factor also contributes to the particularly good storage properties of these biscuits. Upon rolling, dicing and baking at 150 to 180 °C for 20 minutes, the biscuits were prepared. A biscuit which comprises agglomerated granules of an expanded cooked base which are coated with a binder, the base comprising from 40 to 80 parts by weight of wheat flour, from 0 to 20 parts by weight of sucrose and from 0.5 to 3 parts by weight of oil or fat, the binder comprising from 8 to 30 parts by weight of a material selected from the group consisting of sucrose and a mixture of glucose and its polymers, and mixtures thereof, the food product having a density of from 0.3 to 0.8 g/cm. Thus, in a preferred embodiment of this biscuit, the cereal flour is a wheat flour of an extraction rate of from 80 to 98%. In doing so, not only are the risks from bacteria or enzymatic reactions avoided, but it no longer becomes necessary to prepare a dough which rises. Biscuits 80 mm in diameter and 13 mm thick, weighing 25 g are obtained which have a water content of 4%, an attractive dark brown colour and optimum crunchy qualities. It is particularly well-suited to storage. In order to achieve a correct impregnation of the granules with the binder, it is just as important to pay attention to the above-mentioned limits regarding the density of the extruded base. In order to achieve a correct impregnation of the granules with the binder, it is just as important to pay attention to the above-mentioned limits regarding the density of the extruded base. Entire tile making process is ordinarily challenging without a quick recipe for biscuits- making 8 to 12 Equipment. Differs from products conventionally produced by the biscuit preferably have an average size may be produced which does soften! 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