Main Ingredients and Other Additives for Biscuit Making

Main ingredients are the basis of biscuit making, mainly including the following:

1. Flour: the main ingredient of biscuits, providing basic taste and structure. Usually low-gluten flour or medium-gluten flour is used. Biscuits made with low-gluten flour are more crispy, while medium-gluten flour can make biscuits more chewy.
2. Oils and fats: such as butter, vegetable oil, animal oil, etc., used to increase the softness and flavor of biscuits. Butter is a commonly used oil for making biscuits, with a strong milky flavor, which can make the biscuits taste better.
3. Sugar: provides sweetness and helps color the biscuits. You can use white sugar, powdered sugar or brown sugar, etc., according to your taste.
4. Eggs: provide protein to make biscuits softer and more elastic. At the same time, lecithin in eggs also contributes to the taste and appearance of biscuits.

Auxiliary ingredients are used to increase the taste and flavor of biscuits, including but not limited to the following:

1. Dairy products: such as milk, milk powder, condensed milk, etc., used to increase the milky flavor and nutritional value of biscuits.
2. Nuts and dried fruits: such as almonds, walnuts, dried cranberries, etc., provide rich taste and nutrition, and also make the cookies more beautiful.
3. Chocolate: Increase the sweetness and rich taste of cookies, suitable for making chocolate-flavored cookies.
4. Flavors and spices: such as lemon juice, vanilla extract, etc., used to enhance the flavor.
5. Leavening agents: such as baking powder, baking soda, etc., used to produce gas to make the cookies fluffy.
6. Salt: Adjust the taste to make the taste of the cookies more harmonious.

Other additives are mainly used to improve the texture of biscuits, extend the shelf life, etc.:

1. Emulsifiers: such as sorbitan monolaurate, sorbitan monopalmitate, etc., make the oil evenly dispersed in the dough in an emulsified state, prevent oil from seeping out, and improve the brittleness of the biscuits.
2. Leavening agents: such as calcium hydrogen phosphate, disodium dihydrogen pyrophosphate, etc., make the biscuits expand during baking and form a crispy taste.
3. Antioxidants: such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), etc., are used to prevent the oxidation and rancidity of oils in biscuits and extend the shelf life.
4. Colorants: such as indigo, monascus red, caramel color, etc., are used to improve the appearance and color of biscuits to make them more attractive.
5. Sweeteners: such as sodium cyclamate (cyclamate), isomalt, etc., provide sweetness, and some sweeteners can also reduce the calories of biscuits.
6. Quality improvers: such as sodium metabisulfite, which is used to adjust the gluten of flour and improve the taste of biscuits. However, it should be noted that excessive intake of sodium metabisulfite may have adverse effects on human health, so the amount of addition should be strictly controlled.
7. Thickeners: such as sodium carboxymethyl cellulose, etc., make biscuits have good formability and are not easy to break.

UFM2300 Ultrasonic Cake Bars Cutting Machine, this is a custom machine designed for continuous supplied product to cut cake bars and loaf products into slices. The machine can be configured to cut from 1-10 loaves side by side automatically depending on width of product. The blade frame can be fitted with 4 ultrasonic blade system to cut fresh and sticky products. This machine has high cutting efficiency and can cut products up to 1 meter wide and can produce 1200 Loaves per hour.

• Average speed: about 600-1200 products per hour
• Friendly and easy operation
• Reliable and durable ultrasonic machine
• Increased quality and labor saving enhance capacity ​
• Improved portion quality and consistency

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions