The Biscuit Making Processes

Preparation of ingredients

• Premixes

Metering and Handing of ingredients

• Bulk handling
• Manual handling
• Small ingredients
• Continuous metering

Types of doughs

• Developed - Cracker
• Developed - Puff
• Developed - Semisweet
• "Continental" Semisweet
• Short
• Soft/batter

Types of dough mixers

Mixing of Doughs

Handling of dough after mixing

• Semisweet dough
• Fermentation of cracker doughs
• Enzyme modified cracker dough
• Short dough

 Sheeting, gauging and cutting of hard and short doughs

• Sheeting
• Gauging
• Reciprocating cutting
• Rotary cutting
• Removal of cutter scrap dough
• Transfer of dough pieces

Dough piece decoration/treatment

• Decoration with salt or sugar
• Printing
• Lye bath

Laminating

• Principles of Laminating
• Types of Laminator

Rotary moulding

• Dough piece forming
• Transfer from the extraction web
• Dough piece decorating

Extruding, wire cutting, depositing

• Wire cutting
• Bar/rout press
• Co extruding
• Depositing

Baking

• Types of Ovens and Baking bands
• Preparation of the baking band

Principles of Baking

• What happens in a baking oven
• Laminated crackers
• Semisweet biscuits and non laminated crackers
• Short dough biscuits

Post baking operations

• Biscuit cutting
• Cooling of oven band
• Stripping from the oven band
• Electronic, dielectric drying
• Oil spraying

Wafers

• Introduction
• The Wafer Oven or Wafer Baker
• Wafer Sheet production
• Batter mixing
• Batter handling
• Baking
• Sheet handling, creaming and cutting

Secondary processes

• Cream sandwiching
• Chocolate and Chocolate Flavoured Coatings
• Icing of Biscuits
• Application of Jam, Marshmallow and Caramel Toffee