They are tasty and crunchy like the biscuits described in Examples 1 and 2. A biscuit according to claim 7 wherein the wheat flour has an extraction rate of from 80 to 98%. The mass is distributed over the lattice and pressed through the meshes by a suitable device. 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 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. a thickness of 10 mm, so as to produce comparable crunchy qualities for biscuits of different thicknesses. Cookies and method for the production thereof. In order to easily reduce the expanded cooked base into granules, the base is preferably extruded through a nozzle having multiple openings. Optionally, prepare a baking sheet. abandoned. Process Control; PC problems and solutions; Safety; Safety problems and solutions; Production efficiency; Eff. A process according to claim 1, wherein the base is reduced to granules having an average size of from 0.3 to 3 mm. 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. Here we will introduce briefly the main ingredients and process requirements for the baking of biscuits. Their index of crunchiness, determined in the above-mentioned manner, is slightly less than 2 whereas the maximum force required to break them in two is from 15 to 30 N. Their bacteriological quality is faultless. 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. 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. Their index of crunchiness, determined in the above-mentioned manner, is slightly less than 2 whereas the maximum force required to break them in two is from 15 to 30 N. Their bacteriological quality is faultless. The biscuit method is a method for making quick breads such as scones and, well, biscuits. 4,650,685, which in turn is a file wrapper continuation of application Ser. Manufacture of Bread, Biscuit, Cake, Cookies, Muffins Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Bakery Manufacturing Process. A process according to claim 1 wherein the expanded, cooked base has a density of from 0.1 to 0.3 g/cm. The percentages and parts given are given 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. To produce the desired crunchy qualities, the binder should coat the granules thoroughly and penetrate their surface without penetrating too deeply inside them. WILLIAM H. VOGT III (WHITE PLAINS, NY, US), Click for automatic bibliography The production process of biscuit involves unit operations like raw materials preparation, dough mixing, laminating, cutting/moulding, baking, cooling, stacking and packing. The percentages and parts given are given by weight. from 2 to 5 min and from 20° to 30° C., depending on whether the granules are small or large respectively. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. 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. Marie biscuits are made with medium protein flour and SMS to develop a soft extensible dough. 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. 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. 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 is meant to be eaten as it is, either by crunching it, or soaking it in a liquid such as milk, as a breakfast cereal. A biscuit according to claim 7 wherein the base further comprises from 5 to 15 parts by weight of legume flour. Homemade Biscuits Recipe Preparation Process: In a bowl mix flour, salt, sugar, and baking powder well. 06/820,903, filed Jan. 16. 1. 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. Their crunchy qualities are retained for more than 5 min in milk at ambient temperature. Likewise, from 5 to 10 parts by weight of honey may be added to the binder. This biscuit is meant to be eaten as it is, either by crunching it, or soaking it in a liquid such as milk, as a breakfast cereal. Too high a ratio denotes a springy, soft biscuit. 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 following examples are given as illustrations. 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. However, with the dough used in biscuits… Measurements are taken at a rotation speed varying continuously from 0 to 380 rpm and the viscosity is obtained from this by tables. Privacy Policy & Terms of Use. 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. 4,650,685, which in turn is a file wrapper continuation of The biscuit industry conventionally uses doughs based on wheat flour, which are produced by kneading the flour with a specific quantity of water until the desired consistency is obtained. 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. 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. 7. A biscuit according to claim 1 wherein the maximum force is from 10 N to 20 N. 9. This is because Nevertheless it is also possible to use a binder consisting exclusively or for the most part of sucrose. After dosing and feeding ingredients into the mixer the mixing in a horizontal dough mixer is made. The Old French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked". They may be eaten as they are or soaked in a plate of milk, for example one biscuit for every 125 g of milk. PATENTED CASE, A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. A biscuit according to claim 1 wherein the maximum force is from 15 N to 30 N. 10. It is reduced to granules having an average size of 1.2 mm. 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 addition of the binder to the granules requires particular attention. finger millet (Eleusine corcona or Ragi) flour containing 7.0 to 14.0% by wt. Colby et al, WO83/03185 (PCT/US83/00373/9/83) International Filing date 3/11/82. A process according to claim 1, wherein from 5 to 15 parts by weight of legume flour are added to the base. This technique, which is termed extrusion cooking, combines the advantages of simplicity, speed and reliability. Equipment Needed. A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. 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. An advantage of this type of biscuit is that whole cereal flour may be used, i.e. For a binder based on glucose syrup, that is a binder consisting of at least 3 or so parts of glucose syrup to one optional part of sucrose, it is best to remain within the upper or lower areas of the above-mentioned time and temperature ranges, i.e. Likewise, from 5 to 10 parts by weight of honey may be added to the binder. 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. For a binder based on glucose syrup, that is a binder consisting of at least 3 or so parts of glucose syrup to one optional part of sucrose, it is best to remain within the upper or lower areas of the above-mentioned time and temperature ranges, i.e. These sections have a density of 0.14 g/cm3 and a crushing resistance of 107 which is determined as described above. All rights reserved. Add milk to the mixture little by little and stir it together. A biscuit prepared according to the process of claim 1. Those preceding baking require rigorous control of a material that is active both enzymatically and microbiologically. a thickness of 5 mm, and a relatively large average size of granules, e.g. The binder is poured into the cylindrical apparatus, the temperature of which is controlled, in a water bath. 06/820,903, filed Jan. 16. 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. This is a continuation of application Ser. 14. The production stages are long and frequently complicated. This is a continuation of application Ser. Bulk handling; Manual handling; Small ingredients By using a nozzle which has fewer and larger openings, it is possible to obtain strands of the base which have a larger diameter and may be immediately cut into uniform sections by a rotating knife and then ground in a conventional mill, such as a hammer mill. To produce the desired crunchy qualities, the binder should coat the granules thoroughly and penetrate their surface without penetrating too deeply inside them. 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. 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. 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. The biscuit has a density of from 0.3 to 0.8 g/cm. This mixture is extrusion cooked under conditions similar to those described in Example 1. Mix the content till it forms dough. This biscuit differs from products conventionally produced by the biscuit industry not only by its appearance, but also by its colour and texture. 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. Just eyeball it and take a glob of the biscuit dough and fill the cupcake liner about 2/3 full. 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. 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. It is reduced to granules having an average size of 1.2 mm. Baking powder, ground nutmeg, composite flour, and salt were introduced into the mixture to form a soft dough. 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. 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. popcorn or puffed rice, Preparation of puffed cereals involving preparation of meal or dough as an intermediate step, Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion, TREATMENT, e.g. 11. 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. • It involves mixing of fat, sugar, flavor except flour, creamed for 8-12 minutes. 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. 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. A process according to claim 1, wherein the cereal flour is a wheat flour, having an extraction rate of from 80 to 98%. It may be added to the mixture to be extruded and/or to the binder. 19.5 kg of brown cane sugar, 74 kg of glucose syrup having a DE of 40, 28.7 kg of honey, 286 g of powdered natural vanilla extract and 32.6 kg of water are mixed together. SKIM MILK POWDER (SMP) PREPARATION 75 Kg of SMP 150 Kg water Solution prepared & ready to be used in the mixer 27. from 1 to 3 mm, for relatively thick biscuits, i.e. 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. 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. The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. 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. No. In the former case, the average size may be considered in this instance as the cube root of the average volume of granules. The specified amount of oil or fat acts as a lubricant in the preparation of the base, facilitating the formation of a smooth plastic mass during extrusion cooking. 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. 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. dry gluten powder along with food grade additives, emulsifiers, favoring agents and preservatives and also a process for preparing the said biscuit. 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. 19.5 kg of brown cane sugar, 74 kg of glucose syrup having a DE of 40, 28.7 kg of honey, 286 g of powdered natural vanilla extract and 32.6 kg of water are mixed together. a thickness of 5 mm, and a relatively large average size of granules, e.g. 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. These small strands are cut, flush with the nozzle, by a rotating knife having four blades turning at 5400 rpm. 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