Biscuits processes

Biscuits processes

Biscuits processes it can be made in different ways. One is a system where a rotary moulder is being used and the dough is quite crumbly… without the pressure of the rollers a product can’t be formed. The other process is a process where sheeting comes in: the dough can be rolled into a thin layer and then cut into a desired shape. So that means we have different dough types that can result in biscuits and in several cases the ratios or proportions of ingredients can even be similar, but the process creates a distinct difference. 

Typically we can say that biscuits are made from either short dough or developed dough. Short dough is dough where the structure of the dough is short: if you take a small piece of dough and try to stretch it will break almost immediately. Depending on the amount of fat and sugar compared to the amount of flour and starches the dough can be more or less crumbly and more or less pliable. They all have in common that the amount of liquid (water, eggs and milk) is low and mostly a ‘softer’ flour is being used. A short dough is generically intended for rotary moulding, but can be sheeted (in some case a bit more liquids are being used then). A developed dough has basically an opposite structure: the small piece of dough will stretch, but will not break easily. This is due to the fact that some gluten formation has been stimulated and result in dough that has some some stretching and elasticity properties as you would expect in e.g. bread doughs. These doughs are suitable for sheeting and laminating; fat and sugar content tends to be lower than in rotary moulding and liquids are higher.

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