Biscuits are baked products usually made from wheat flour. They are dry product, usually having a golden brown crust and a crisp, pale brown crumb.
Biscuits is usually within the range of 3 – 4 mm. Biscuits fortified with soy-flour show an increase of 19% in protein content.
Raw Materials Needed:
The following recipe is suggested in %
Wheat flour 29.5
Soybean flour 16.0
Margarine (fat) 25.0
Egg (liquid whole egg) 1.4
Baking powder 1.6
Mixer, Cutter, Rolling pin, Oven, Heat sealer, Scales, Thermometer, Clock.
1- Preparation of raw material: Weigh the flours( wheat and soybean) and prepare other ingredients.
2- Sieving process: Sieve the flour using a fine sieve 1mm aperture.
3- Mixing process: Mix flour, baking powder, salt, margarine together by hand or with an electric mixer. Call this the dry mixture.
4- Mixing process 2: Mix the egg with the sugar and water in a seperate container. Call this the liquid mixture.
5- Kneading process: Add the liquid mixture to the dry mixture and knead to form a dough.
6- Rolling process: Use a rolling stick/pan and board to roll the mixture to a thickness of 5mm.
7- Cutting process: Cut into shape of your choice using a hand cutter.
8- Baking process: Bake at 200 – 250 degree celcius for 5 to 20 minutes until it turn to a golden brown.
9- Cooling process: Cool the freshly baked biscuits to a room temperature.
10- Packing process: Pack the biscuits in a plastic containers and sealed. Afterwards store in a dry cool place.
Packaging and Storage:
The biscuit should be properly cooled before packaging into a moisture-proof wrapper. The shelf-life is several months under correct storage conditions.