Production method of biscuit production line : 1. Paste modulation. (1) Firstly, heat the grease to make it in the molten state, put it into the mixing cylinder, add powdered sugar and spices while mixing, until it is mixed evenly, the general mixing time is 5-10 minutes.

The ratio of powdered sugar and grease is not strictly regulated, but varies according to the melting point of the grease and the change of weather temperature, etc. The general situation is about 5.5:1.

(2) The paste can be sandwiched after modulation, in order to prevent the grease from becoming cold and solidifying. If not used up for a while, to be kept at a certain temperature, so that the paste is always in a soft state.

2. Battering. First of all, the bottom side of the Biscuit up, fixed flat, and then evenly coated with a layer of sandwich paste by machine or hand. In the Biscuits around the plane should pay attention to keep the appropriate gap, in order to prevent the two pieces of sandwich paste after overlap pressure, the paste overflow.

The ratio of paste to Biscuit should be appropriate. Too much paste will make the Biscuit too sweet or too greasy. Too little paste will cause too sweet or too greasy, while too little paste will lose the characteristics of the product. General paste and Biscuit ratio of 1:3 is appropriate.

3. Sandwich. Another Biscuit, the bottom down, compound in the coated Biscuits on top of the paste, slightly pressurized, so that the two Biscuits and paste bonded together.

4. Packing. Paste just after clamping, because the grease has not solidified, it is very easy to be moved by external forces, affecting the appearance, resulting in broken, so the sandwich should be immediately after the packaging. Packaging has the following effects:

(1) Fix the form and reduce the breakage.

(2) Reduce external pollution, to ensure food hygiene.

(3) Prevent moisture, reduce the possibility of contact with oxygen in the air, prolong the preservation period of the product.

(4) Increase aesthetics and improve the commodity value of sandwich Biscuits.

5. Finished product. Sandwich Biscuits should be kept in sealed hear, stored in a dry and ventilated place to prevent the temperature from being too high, so as to avoid melting or deterioration of the sandwich.

Quality standard 1.Biscuit. Sandwich Biscuits general Biscuits, customarily called “single piece” in the factory, the production process is the same as the general sweet Biscuits. The quality requirements for Biscuits, in addition to meeting the specified physical and chemical indicators, there are four points to note;

(1) form flat. Favorable sandwich paste evenly coated on the bottom surface of the Biscuit, and to ensure that another piece of Biscuit composite on top of each other when cutting.

(2) Thin sheet shape. If the Biscuit sheet shape is too thick, that affects the taste of the sandwich, but also affects the appearance, the thickness of the Biscuit to each piece does not exceed 3.5 mm is appropriate.

(3) shape rules. If the shape of the Biscuits in the sandwich paste is irregular, you can not guarantee that the top and bottom of the two Biscuits overlap neatly, bringing inconvenience to the operation, so the general shape of the block to choose a rectangular or round better.

(4) Outstanding flavor. Biscuits in the flavor, as far as possible, and the taste of the sandwich paste in the similar, in order to seek coordination, so that a more prominent flavor. Such as Biscuits highlight the cream flavor, then in the design of the sandwich paste recipe, should also focus on highlighting the cream flavor.

2. Grease. The amount of fat in the sandwich slurry is high, choose the right fat, whether it can produce good sandwich biscuits the key. Grease should meet the following requirements:

(1) Higher melting point. Most of the vegetable oils have low melting point and become liquid at room temperature. This kind of grease for sandwich paste can not play the role of bonding biscuits and other ingredients in the paste, so it can not be used as a sandwich paste grease. High melting point shortening due to high melting point, at room temperature into a solid or semi-solid, sandwich biscuits is to take advantage of this feature of the fat, solid or semi-solid shortening melting temperature, infiltration of other ingredients added between the two biscuits, when the temperature drops, the oil and grease is restored to its original state, and the biscuits and other ingredients bonded together.

(2) Can be eaten directly. After the sandwich is no longer baked at high temperatures, it is necessary to ensure that the grease is hygienic and can be consumed directly. High melting point shortening in the refining process, because it has been in a vacuum under high temperature conditions for a long time deodorization and decolorization, so it can ensure the safety of consumption.

(3) Good color. Color is an important symbol to measure the value of food. Good color and luster, give people a comfortable feeling. Such as shortening white color, white oil slightly milky color, to enhance appetite has a good role in promoting.

(4) excellent flavor. Pleasant and excellent flavor, is one of the important factors to promote appetite. High melting point shortening used in the sandwich, has been deodorized in the processing and refining process, so the taste is pure, coupled with a higher amount of fat in the formula, so that the sandwich biscuits have a high fat products with the unique flavor.

(5) Longer stability. The stability of fats and oils is shown in the products with longer storage period, which is of great significance to improve the economic value of the products. General vegetable fats and oils stability is poor, in the product storage process is easy to produce haram flavor and can not be eaten. Shortening in the refining process, basically eliminating the instability of fats and oils, to ensure that the product has a longer storage period.

3. Powdered sugar. Powdered sugar and grease are the main components of the sandwich slurry, its role is to increase the sweetness, improve nutrition. Requirements for powdered sugar: fineness above 80 mesh. The fineness of the sandwich paste mainly depends on the fineness of the powdered sugar, the finer the fineness, the more delicate the taste, and vice versa will produce a rough feeling. Another advantage of high fineness is that it helps the paste mix evenly.

4. Vitamins. The addition of vitamins to the sandwich pulp is one of the characteristics of sandwich biscuits. The vast majority of vitamins at high temperatures due to thermal decomposition, its nutritional damage, vitamins of this property, limiting the use of biscuits, sandwich biscuits in the paste is no longer baked at high temperatures, so you can add a variety of vitamins in the paste as needed, such as vitamin B1, vitamin B2, vitamin C and so on, play a role in supplementing the nutritional effect. Some vitamins (e.g. vitamin C) can also improve the flavor and extend the shelf life of the product.

Product characteristics In addition to the unique flavor of baked products, sandwich biscuits have the characteristics of sweet and fluffy, delicate and refreshing, rich in nutrients, so they are very popular among consumers, especially among children.