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:
Biscuits can be classified in different ways
- 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
- Secondary processing like chocolate enrobing and sandwiching
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.
Another group of biscuits which is becoming very popular today is biscuits made from puff dough.
- 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).
Highly demanding market for quality and product variety, season of the year and pricing are the leading factors governing the biscuit market.