how is Crispy biscuit manufactured in factory

If you are curious how Crispy biscuit is manufactured in the factory, then you must have wondered what exactly goes into the production of a Crispy biscuit. In this article, we will discuss the ingredients, baking process, and optimal crisping temperature. You will also discover how Crispy biscuits are made and how they differ from other biscuits. We hope you will find this information useful! Let us begin! Until then, enjoy reading!

Processes involved in making Crispy biscuits

The process of forming crisp cookies, such as Crispy biscuits, starts by baking the dough piece. This step requires high temperature and time, as both physical and chemical changes take place on the surface. During this process, some experiments have shown that a certain limit should be set for the temperature increase, which may decrease the biscuit quality. In addition, the process also includes forming the structure and texture of the biscuit.

The next step is mixing the ingredients in the dough mixer. The quantity, type, and temperature of the ingredients are critical to the finished product. Each ingredient plays an important role, so the amount and type of the ingredients will be different. The main aerating agent is sodium bicarbonate, which reacts with acids in the dough to release carbon dioxide. When baked, this substance will raise the height of the biscuits, thus increasing their crispness.


The key to a crisp biscuit is reducing the amount of moisture in the dough. Eggs, yeast and granulated sugar contain a high moisture content and make the biscuits “spongy.” To reduce this moisture content, add seed oil, apple juice or seed oil to the dough. Shortcrust pastry will lose its fragrance when baked, so baking it at a lower temperature allows it to compact and flatten. To get the best results, bake the biscuits for at least eighteen to twenty minutes.

Another key to achieving a crisp exterior is the use of buttermilk. You can also try baking biscuits in a cast iron skillet for a crisper exterior. If you are trying this recipe, please leave a comment and rate the recipe below. Just don’t forget to rate it so that other people can try it too! If you have already tried it and enjoyed it, don’t forget to share your results!

Baking process

The crispiness of a biscuit owes largely to a number of factors, both physical and chemical. During the first half of the baking process, the biscuit is largely uncooked and the surface of the dough remains moist and elastic. The presence of moisture on the dough piece causes moisture to condense on it, releasing latent heat that assists the baking process. During this process, the temperature of the biscuit rises rapidly, and a series of changes occurs in its surface. The first half of the oven is concerned with forming the structure and texture of the biscuit, while the middle involves the removal of moisture. In the final phase of the baking process, colouring is achieved.

A well-designed oven has two primary functions – rapid heat transfer in the early stages of baking and a low temperature in the final third. This ensures a low temperature gradient and an even colour. Moreover, a high-quality oven must have zones that are suitable for both baking and cooling. It is imperative to have a baking chamber that has a low moisture gradient, as it can lead to checking. Also, the temperature gradient between the baking chamber and the final zone of the biscuit should be relatively low.

Optimum temperature for crisping

The colour and texture of a crisp biscuit are derived from chemical and physical changes that occur in the first half of the baking process. A biscuit’s colour develops due to caramelisation, a non-enzymatic browning reaction that occurs when high temperatures break down sugars. Depending on the sugar type, caramelisation will result in different colour and flavour variations. However, the colour and texture of a biscuit will depend on how long it is exposed to high temperatures.

The optimum temperature for crisping in a Crispy biscuit factory depends on the type of flour used in the dough. Starch granules will absorb a limited amount of water and then swell as the temperature rises above 60-70 degrees Celsius. This process is known as gelatinisation, and will continue until the biscuit reaches a full-swelled state. The amount of water contained in the dough should be adjusted to prevent this process.

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