BISCUITS, COOKIES AND CAKES


Biscuits or cookies as they may be known in other countries are a group of baked food products made by a mix of fat, sugar, and our acting as major or macro ingredients, and with other micro or minor ingredients such as eggs, milk, salt and raising agents.
Mainly they have a minimum moisture content of up to 15% and weights of up to 2-15 grams. Making biscuits comprises of a multiple procedures being ingredient preparation such as:
  • Sifting of powder or dry ingredients
  • Grinding of larger ingredients
  • Dissolving or melting of some ingredients
  • Weighing or metering
  • Mixing which can be divided in stages
  • Forming
  • Baking
  • Cooling
  • Secondary processing like chocolate enrobing and sandwiching

Biscuits can be classified in different ways
Some are classified by their fat content, sugar content and by forming method.
Another classification is the state of dough being liquid, soft or hard dough.
Some classify the biscuits by group names such as cookies, soft biscuits, hard biscuits and crackers.

 
  • fat content: low fat, medium and high fat content (drop, deposited and extruded biscuits)
  • sugar content: low sugar, medium and high sugar content (mainly found in the rotary molded category)
  • forming method: drop biscuits (liquid dough), deposited or wire cut biscuits (soft dough), rotary moulded biscuits (soft dough) and rotary cut biscuits (hard dough).
Another group of biscuits which is becoming very popular today is biscuits made from puff dough.
Highly demanding market for quality and product variety, season of the year and pricing are the leading factors governing the biscuit market.


 


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SOFT BISCUIT


Sweet shortbread-based baked products are the most popular and common biscuits around the world

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HARD BISCUITS & CRACKERS


Hard from the very first bite, these are the ideal biscuits to be dunked into hot drinks  

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FILLED AND WIRE-CUT COOKIES


The ideal accompaniment for a cup of tea with guests or a quick outdoor snack

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DROPPED COOKIES


A wide range of soft dough-based products, which are rich in fat and relatively brittle

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SNACK CAKES


A base widely used in pastry-making for many types of cakes

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