how is Salt biscuit manufactured in factory

What makes a Salt biscuit so special? Find out about its ingredients, manufacturing process, and the gelatinisation of starch. Then, delve into the science behind the biscuit’s taste and texture. You’ll learn about the many processes involved in making a salt biscuit, including its history. And of course, you’ll find out why a Salt biscuit tastes so good! So, let’s get started.


When you want a simple and delicious treat, you can try making the classic Salt biscuit recipe. This classic cookie is made from whole wheat flour and contains a hint of salt. While this recipe is best when served warm, it can also be enjoyed the next day by warming it up in the oven for about ten minutes. Using the right ingredients will make your biscuits perfect every time. To make the biscuits more delicious, try experimenting with other ingredients.

To make the dough, first mix butter and olive oil together. Add eggs one at a time. Finally, add milk. Mix well, then add the remaining ingredients. You may need a little more flour to keep it from being too sticky. Once the dough is ready, cut into biscuits. When done baking, sprinkle with sesame seeds. Bake the biscuits for about twenty minutes until golden brown and soft on the inside.

Manufacturing process

The manufacturing process of Salt biscuit involves a combination of physical and chemical processes. The first stage involves baking the biscuits. The process of baking needs to increase the temperature of the oven to a certain extent. This helps the dough to change into a solid, and also evaporating the water in solution. Several trials have indicated that there is a certain limit to how fast the temperature can increase without compromising the biscuit’s quality.

The other ingredients used in the production process include fats (from good-quality crude oils, which are bleached and deodorised), and vegetable oils, which are enriched with hydrogenated fish oils. Another important ingredient is ammonium bicarbonate, which is a volatile salt that liberates carbon dioxide when heated. In addition, sodium bicarbonate is an important aerating agent, which reacts with acidic ingredients in the dough to produce carbon dioxide.

Flaky texture

The flaky texture of Salt biscuits comes from the folds and pressing in the dough. The biscuit dough is about one-inch thick, and you should press down the center to create the layers. Gently handle the dough to prevent the development of gluten. Continue folding the dough until the thickness reaches a little over one-half inch. You can also use a fork to stir the dough. You will see layers emerge when the biscuit is done.

The process of making these biscuits is simple, but it takes practice to master it. The best way to achieve a flaky texture is to use cold fats, such as butter or shortening. These fats should be chopped into tiny lumps before being mixed with flour. This will allow the fat to melt into layers during the baking process. If the fats are too warm, they will melt into a homogeneous dough, resulting in dense biscuits.

Gelatinisation of starch

A key process to unlock the functional properties of starch in foods is gelatinisation. This endothermic process uses water to convert starch into a plastic substance. During gelatinisation, starch changes phases from crystalline to amorphous. This is also known as the glass transition. The temperature can be lowered significantly, and the resulting liquid can be transparent or rubbery. The temperature range for T to Tg varies widely between different types of starch.

The temperature at which the starch in the dough is baked influences the structure and texture of the finished product. Biscuits with a higher water content are crispier than those that contain less water. Water is also an important ingredient in salt biscuits because it enables the biscuit to retain its flavour and crunch. This is why it’s so important to know the exact temperature of the oven before you start baking.

Functional properties of sugar

The fortification ability of salt and sugar in biscuits has attracted attention to nutraceuticals. Several clinical trials have demonstrated the effectiveness of improved biscuits against malnutrition, diabetes, cardiovascular disease, obesity, and low HDL cholesterol. Biscuits with a high sugar content are known to have a crisp and shiny surface, which increases their shelf life. Although the correlation between biscuits and disease prevention is not fully understood, future research should explore the relationship.

The high sugar content of biscuits makes them high energy-dense foods. At around five calories per gram, biscuits are over the recommended value for complementary foods. Since high-energy-dense foods are associated with diseases, many health organizations are encouraging the development of reduced-calorie biscuits. Biscuits with a low sugar content may be more appealing to consumers. Moreover, they may provide additional health benefits.

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