Biscuit production is an attractive business for several reasons: low cost of finished products, stable demand at any time of the year, and the ability to make a profit constantly. To assess the effectiveness of investments, it is necessary to study the production process, assess the costs of purchasing equipment. You should look for the best biscuit machines to guarantee you a smooth production process.
To organize the baking of biscuits, knowledge of the technological cycle and production features is not enough. The ultimate goal can be achieved by adhering to a business start-up plan:
- Define an assortment based on consumer preferences.
- Study the features of making cookies, decide on the list of equipment, calculate the main costs.
- Rent (buy) premises.
- Register an enterprise.
- Hire staff.
- Set up the production line.
- Organize sales
Launching a production line will require the greatest material and moral investment, but it is impossible to select the necessary equipment without a preliminary selection of the assortment.
Biscuit Production Process
Here are the steps of the biscuit production process.
Preparation of Raw Materials
All ingredients for making cookies must be taken out of the container. Solid fats are cleared of plaque. Liquid ingredients are strained. Loose – flour, sugar, cocoa, coffee, and other components necessary according to the recipe are sieved. It is difficult to do such work manually, so you can use a flour sifting machine to produce cookies.
It consists of a reservoir for filling ingredients and a spiral system for transferring to the sieving system. From the machine, the flour immediately goes into a separate tank or dough mixer.
Kneading the Dough
The dough preparation technology involves the preparation of an emulsion from ingredients: eggs, flour, and milk-containing products, water, fats, and sugar. After – flour, starch, baking powder are poured. The properties of the dough depend on the quality of the flour, the physical state of the fats.
Pumping and Aging
Pumping allows all dough components to be evenly distributed in the formation. Excess air comes out of the mass. The stretching dough is subjected to repeated pumping. According to the technological cycle, the drawn dough must be allowed to mature. The end result is a crispy, fine-pored biscuit.
Product Shaping
To give the dough a given shape, various cuttings and stamps are used. With their help, a pattern is applied to the biscuits, they give it a different shape, and the edge of the product is processed.
Bakery
Perhaps the most important unit in the production of biscuits is the oven, but without observing the baking technology, nothing will come of it.
Bringing biscuits to readiness is divided into 3 stages. First, high humidity is created in the oven. The temperature is maintained at 150-160 ° C. The temperature is increased to about 250 ° C, proteins are denatured, and the biscuits are rapidly losing moisture. After bringing the product to readiness, the temperature is slowly reduced. Product packaging is the final step.
