A process according to claim 1, wherein the cereal flour is a wheat flour, having an extraction rate of from 80 to 98%. No. 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. The doughs are mixed on horizontal mixers to a temperature of 40–42°C. All of this abuse is intended to remove the air bubbles from the dough. Granules from 0.5 to 1 mm in diameter and from 2 to 5 mm in length with a density of 0.176 g/cm3 are thus obtained directly. This will inform how we design and operate the baking oven. 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. 15. from 2 to 5 min and from 20° to 30° C., depending on whether the granules are small or large respectively. 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. 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. The binder is poured into the cylindrical apparatus, the temperature of which is controlled, in a water bath. Pretzel and method for producing the same, Method for producing an expanded snack product having high milk solid part. The present invention relates to a biscuit and a process for the manufacture thereof. 55 kg of oatmeal, 217 kg of wheat flour having an extraction rate of 94 %, 7.5 kg of sodium chloride, 7.5 kg of cane sugar, 7 kg of skimmed milk powder, 7.8 kg of peanut oil and 10 kg of water are mixed together. All sorts of mixtures having specific nutritional advantages may be provided, particularly the combination of wheat and/or maize with legumes such as soya or peas. Biscuit, cracker and cookie recipes for the food industry. 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. A standard value of 100 is given to such resistance. Just eyeball it and take a glob of the biscuit dough and fill the cupcake liner about 2/3 full. The biscuit according to the present invention is characterised in that it consists of agglomerated granules of an expanded baked base which are coated with a binder, and in that it has a density of from 0.3 to 0.8 g/cm3 and a water content of from 1.5 to 4.5 % by weight, the base consisting 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 and having a density of from 0.1 to 0.3 g/cm3 and the binder consisting of from 8 to 30 parts by weight of sucrose and/or a mixture of glucose and its polymers. The mixture is sprayed with an emulsion consisting of 6 kg of peanut oil in 9.5 kg of water, while being stirred. These protein-enriched biscuits have an attractive dark brown colour which is not altered by the soya. These sections have a density of 0.14 g/cm3 and a crushing resistance of 107 which is determined as described above. The following examples are given as illustrations. With this variant, a biscuit may be produced which does not soften easily when soaked in a liquid, even a hot liquid. 1. In the former case, the average size may be considered in this instance as the cube root of the average volume of granules. 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. This biscuit differs from products conventionally produced by the biscuit industry not only by its appearance, but also by its colour and texture. drying the moulded portions to a moisture content of from 1.5 to 4% by weight. Mix the content till it forms dough. 06/558,486, filed on Dec. 6, 1983, now 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. Optionally, prepare a baking sheet. WILLIAM H. VOGT III (WHITE PLAINS, NY, US), Click for automatic bibliography Free format text: 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 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. abandoned. These small strands are cut, flush with the nozzle, by a rotating knife having four blades turning at 5400 rpm. The sections are ground in a hammer mill, which has a screen with 3.5 mm openings. Their quantities when eaten are very similar to those of the biscuit described in Example 1, although they are slightly smaller. finger millet (Eleusine corcona or Ragi) flour containing 7.0 to 14.0% by wt. – Biscuit processes depend on product type but typically include ingredient preparation, dispensing, cream/filling preparation, dough preparation, forming, baking, combining. Bulk handling; Manual handling; Small ingredients An expanded cooked base is obtained which has a density of 0.13 g/cm3. The base is sprinkled with the binder heated to 60° C., at a rate of 1.25 kg of binder to every 2 kg of granules loaded continuously per minute, and 97 g per minute of maltodextrin are added in a coating drum which is similar to the one described in Example 1. In the latter case the average size of the granules may be determined by sieving them for example through several sieves having decreasing mesh sizes. It is particularly well-suited to storage. Usually, this is done by combining flour and cold butter that has been broken down into pieces around the size of a pea, and then folding in a liquid to combine it all together. 06/820,903, filed Jan. 16. The biscuit has a density of from 0.3 to 0.8 g/cm. In the latter case the average size of the granules may be determined by sieving them for example through several sieves having decreasing mesh sizes. The binder is poured into the cylindrical apparatus, the temperature of which is controlled, in a water bath. Some maltodextrin may also be added to the mass of binder and granules, to improve, if necessary, the crunchy qualities of the biscuit. a thickness of 5 mm, and a relatively large average size of granules, e.g. General Steps In Biscuit Manufacturing Step 1 • Preparation of ingredients Step 2 • Mixing of ingredients Step3 • Rotary molding Step 4 • Baking & cooling Step 5 • Packaging Step 6 • Storage & distribution 9. Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure, the extruder including a microwave applicator, Extrusion baking of cookies having liposome encapsulated ingredients, Preparation of cookie products involving extrusion heating and wire cutting, Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure, Cookie production with extrusion heat treatment and post extrusion mixing and baking, Shelf stable cookie product containing heat and shear sensitive additives and method of making, Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure, Production of extruded baked products without oil separation, Filled, microwave expandable snack food product and method and apparatus for its production, Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device, Production of leavened products using high temperature mixing, Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post extrusion microwave device, Production of cookies with extrusion and post extrusion baking, Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion microwave device, Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device, Extrusion baking of cookies containing heat and shear sensitive additives. Those preceding baking require rigorous control of a material that is active both enzymatically and microbiologically. Nevertheless it is also possible to use a binder consisting exclusively or for the most part of sucrose. 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. The percentages and parts given are given by weight. Cookie Sheet: Use a 13 x 18-inch aluminum cookie sheet that will bake all the biscuits while giving enough heat circulation. Privacy Policy ️ ot112mane@gmail.com © 2016-2019 TECHO All Rights Reserved A biscuit according to claim 7 wherein the wheat flour has an extraction rate of from 80 to 98%. These small strands are cut, flush with the nozzle, by a rotating knife having four blades turning at 5400 rpm. 14. They are cut into sections of from 7 to 15 mm in length by 6 mm in diameter by rotating knives. After being removed from the mould, the biscuits are dried until they have a water content of from 1.5 to 4.5% by weight. Too high a ratio denotes a springy, soft biscuit. No. The mixture is sprinkled while being stirred with an emulsion of 5.2 kg of soya oil in 8.3 kg of water. The production of biscuits begins with the preparation of dough. Italy The time of passage through the extruder is about 30 s. The strands of the base mixture which emerge from the 8×2 mm openings to atmospheric pressure expand under the effect of the steam which escapes from the abruptly decompressed base. The biscuits prepared out of 100 g sago, 50 g peanut, 30 g boiled potato mash and 20 g barnyard millet attains good sensory and textural properties with maximum consumer index of 8.32. It is thus possible to produce a light-coloured, aerated biscuit using whole flour, due to fine milling and the expansion of the base, whereas, conventionally in the biscuit industry, a dark-coloured, heavy product would have been produced. problems and solutions; Considerations; New Product Creation. 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. 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. All sorts of mixtures having specific nutritional advantages may be provided, particularly the combination of wheat and/or maize with legumes such as soya or peas. 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. Their index of crunchiness is also slightly less than 2 whereas the maximum force required to break them in two is from 10 to 20 N. 194 kg of wheat flour, having an extraction rate of 80%, 9.2 kg of brown cane sugar, 37 kg of finely ground dehulled soya beans, 1.4 kg of sodium chloride and 7.4 kg of skimmed milk powder are dry blended. In order to easily reduce the expanded cooked base into granules, the base is preferably extruded through a nozzle having multiple openings. 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. 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 expanded baked base having a density of. This technique, which is termed extrusion cooking, combines the advantages of simplicity, speed and reliability. A process according to claim 1, wherein from 5 to 15 parts by weight of legume flour are added to the base. 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. Some maltodextrin may also be added to the mass of binder and granules, to improve, if necessary, the crunchy qualities of the biscuit. A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. Method and dough composition for making shelf-stable soft or chewy cookies. a thickness of 10 mm, so as to produce comparable crunchy qualities for biscuits of different thicknesses. 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. 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. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL, Cereal-derived products; Malt products; Preparation or treatment thereof, Puffed cereals, e.g. Doing fermentation Process. © 2004-2020 FreePatentsOnline.com. a very high extraction rate flour. Eggs and milk were added, while mixing continued. Drying may be carried out for example in conventional hot air ovens, for example at an air temperature of from 150° to 180° C. for several minutes. This water and/or the 5 to 15 parts of water, added to the binder to give it sufficient fluidity, is substantially the only water which needs to be removed during the drying of the biscuit. A process according to claim 1, wherein the base is reduced to granules having an average size of from 0.3 to 3 mm. 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%. 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. The addition of the binder to the granules requires particular attention. 230 kg of whole wheat flour, having an extraction rate of from 90 to 92% and a water content of from 14 to 15%, 41 kg of finely ground brown cane sugar having a sucrose content of from 97 to 98%, 1.7 kg of sodium chloride and 8.5 kg of skimmed milk powder, having a dry matter content of 96% are mixed together. Wheat flour The principle ingredient of biscuits is wheat flour. 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. An advantage of this type of biscuit is that whole cereal flour may be used, i.e. The percentages and parts given are given by weight. Quote: "Unit 7: Drying of ceramics, Biscuit firing and glost firing, fast firing technology, action of heat on triaxial body, Elementary ideas of various furnaces used is ceramic industries." 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. To produce the desired crunchy qualities, the binder should coat the granules thoroughly and penetrate their surface without penetrating too deeply inside them. They are tasty and crunchy like the biscuits described in Examples 1 and 2. and says that the biscuit production process covers the stages of raw material preparation, mixing or mixing, forming or molding, baking or by oven, cooling and CHANGE OF NAME;ASSIGNOR:SOCIETE D'ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S.A.;REEL/FRAME:004393/0284, Free format text: Baking powder, ground nutmeg, composite flour, and salt were introduced into the mixture to form a soft dough. The following examples are given as illustrations. The biscuit method is a method for making quick breads such as scones and, well, biscuits. Colby et al, WO83/03185 (PCT/US83/00373/9/83) International Filing date 3/11/82. No. 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. yasser saad, 2015. yasser Saad Too high a ratio denotes a springy, soft biscuit. Check out our favorite biscuit types below, plus everything you should know about them. In order to easily reduce the expanded cooked base into granules, the base is preferably extruded through a nozzle having multiple openings. 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. Many do not know the definition of a good dough because they do not understand what is happening during the mixing process. 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. With this variant, a biscuit may be produced which does not soften easily when soaked in a liquid, even a hot liquid. Measurements are taken at a rotation speed varying continuously from 0 to 380 rpm and the viscosity is obtained from this by tables. It may also include extrusion, toasting and enrobing. Likewise, from 5 to 10 parts by weight of honey may be added to the binder. The crunchy qualities of these biscuits may be assessed for example by placing a biscuit on a support having two 5 mm thick blades, positioned 55 mm apart, and by bringing a 3 mm thick blade down on this biscuit at a speed of 50 mm/min to break it in two between the two blades. Results: Comparable results were obtained using the two methods. 4,650,685, which in turn is a file wrapper continuation of application Ser. It is thus possible to produce a light-coloured, aerated biscuit using whole flour, due to fine milling and the expansion of the base, whereas, conventionally in the biscuit industry, a dark-coloured, heavy product would have been produced. Overall, the preparation process is ordinarily challenging without a quick recipe for biscuits. No. 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. By using a nozzle which has numerous small holes, it is possible to obtain a bundle of expanded strands of the base, which have a small diameter and which may then be directly reduced to granules of the desired size by a rapidly rotating knife. Smear the baking sheet. Biscuit Cutter: Use a steel biscuit cutter with a round shape to ensure that the biscuits are entirely circled. The term cereal flour, the main ingredient of the base, is to be understood, in the present context, as designating a flour produced by milling cereal grains finely enough so that the mixture, to be used for the preparation of the base, forms a smooth, plastic mass under the effect of the compression and shearing stresses and the thermal stresses, to which it is subjected during extrusion cooking. The dough is sheeted and cut and is traditionally baked on a steel band, although other semi-sweet biscuits are baked on a wire-mesh Z47 type band. 3. 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. dry gluten powder along with food grade additives, emulsifiers, favoring agents and preservatives and also a process for preparing the said biscuit. 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. from 0.3 to 1 mm is chosen for relatively thin biscuits, i.e. 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. https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits Use an oversized one of about three inches. 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. Our aim is to indicate the complex chemical and physical changes which take place with temperature and particularly during baking. 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.