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Flaky pastry biscuit manufacturing process

A production process, the technology of mille-feuille biscuits, which is applied in the field of mille-feuille biscuit production technology, can solve the problems of great difference in taste of mille-feuille biscuits, no crispy, not easy to chew, etc., to achieve good layering effect and unique flavor , strong fragrance effect

Inactive Publication Date: 2014-12-17
ANHUI MEIDAI FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of mille-feuille biscuits, and there are many ways to make them. The taste of the mille-feuille biscuits obtained by different production methods is very different. Suitable for young and old people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A manufacturing process of mille-feuille biscuits, comprising the following manufacturing steps:

[0018] (1) Flour: Divide the flour into two parts evenly, add cold water to one part of the flour according to the weight ratio of flour to cold water of 3:1, stir well, and then heat the water according to the weight ratio of flour to hot water of 2:1 Add to another part of flour, stir well, then mix the two parts of flour, then add auxiliary materials, room temperature is 30°C, stir for 12 minutes;

[0019] (2) Skin making: through high pressure, the mixture is evenly filled into the laminating machine, and eight layers of cake skins are stacked, and the pastry is sprinkled on each layer of cake skin, and then pressed five times by the skin pressing machine, so that the pastry does not leak out ;

[0020] (3) molding, sprinkle peanuts;

[0021] (4) Baking: enter the segmented baking oven, first bake at 300°C at high temperature, then enter natural cooling, cool to room...

Embodiment 2

[0025] A manufacturing process of mille-feuille biscuits, comprising the following manufacturing steps:

[0026] (1) Flour: Divide the flour into two parts evenly, add cold water to one part of the flour according to the weight ratio of flour to cold water of 3:1, stir well, and then heat the water according to the weight ratio of flour to hot water of 2:1 Add the other part of flour, stir well, then mix the two parts of flour, then add auxiliary materials, room temperature is 20°C, stir for 20 minutes;

[0027] (2) Skin making: through high pressure, the mixture is evenly filled into the laminating machine, and eight layers of cake skins are stacked, and the pastry is sprinkled on each layer of cake skin, and then pressed five times by the skin pressing machine, so that the pastry does not leak out ;

[0028] (3) molding, sprinkle peanuts;

[0029] (4) Baking: enter the segmented baking oven, first bake at 320°C at high temperature, then enter natural cooling, cool to room ...

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Abstract

The invention discloses a flaky pastry biscuit manufacturing process, which comprises the following steps including (1) flour processing: the flour is averagely divided into two parts, cold water is added into one part of flour according to a flour-to-cold-water weight ratio being 3:1, stirring is carried out, hot water is added to the other part of four according to a flour-to-hot-water weight ratio being 2:1, stirring is carried out, the two parts of flour are mixed, and auxiliary ingredients are added and are stirred for 12 to 25 minutes; (2) flake making: the mixture is uniformly filled into a laminating machine through high pressure, the materials are folded into eight layers of biscuit flakes, crisp materials are spread on each layer of the biscuit flake, and the five-time flake pressing is carried out through a flake pressing machine; (3) forming; (4) baking: the materials enter a segmented baking oven to be firstly subjected to 300 to 320 DEG C high-temperature baking and then enters a natural cooling step to be cooled to normal temperature, and then, the materials are baked at 200 to 220 DEG C for 10 to 30 minutes; (5) oil spraying; and (6) cooling and packaging. The flaky pastry biscuit manufactured by the flaky pastry biscuit manufacturing process provided by the invention has the advantages that the flaky effects are good, each flake is very thin, the flakes are many, the sheds are fine, the outer side is crispy, the inner side is soft, the texture is loose and soft, the flavor is not greasy, the flaky pastry biscuit is suitable for people in all age stages to eat, the flavor is unique, and the fragrance is rich.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of mille-feuille biscuits. Background technique [0002] There are many kinds of mille-feuille biscuits, and there are many production methods. The taste of the mille-feuille biscuits obtained by different production methods is very different. The mille-feuille biscuits made by the existing methods often have toughness, are not easy to chew, and have no crispy and crisp mouthfeel. It is suitable for young and old people to eat. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art and provide a manufacturing process for the mille-feuille biscuit, which has a good layering effect, each layer is very thin, the layers are thin, crisp on the outside and soft on the inside. It is loose and not greasy, suitable for people of all ages, and has a unique flavor and strong fragrance. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 朱志国
Owner ANHUI MEIDAI FOOD LIMITED
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