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Making method and equipment of chocolate sandwich biscuits

A technology for sandwich biscuit and a production method, which is applied in the field of food processing, can solve the problems of low protein content of biscuit, easy breakage in the production process, poor degree of automation, etc., and achieves the effects of high work efficiency, high degree of automation and high yield of finished products.

Inactive Publication Date: 2017-05-17
杭州诺丁食品有限公司
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Problems solved by technology

[0003] The present invention provides a method and equipment for making chocolate sandwich biscuits, which mainly solve the problem of poor automation and low work efficiency in the biscuit manufacturing method existing in the prior art, and the protein content of the manufactured biscuits is less, and the production process is difficult. Easy to break, low yield and other technical problems

Method used

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  • Making method and equipment of chocolate sandwich biscuits
  • Making method and equipment of chocolate sandwich biscuits
  • Making method and equipment of chocolate sandwich biscuits

Examples

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Embodiment

[0028] Embodiment: The method for making chocolate sandwich biscuits of this example includes:

[0029] a. Add flour, white sugar, egg essence, whole milk powder, and leavening agent to sufficient water, mix and stir, then form a single piece of batter and send it to the correction device for correction. The weight of each component is: flour 500 catties, 16 catties of white sugar, 18 catties of eggs, 12 catties of whole milk powder, 4 catties;

[0030] b. The single piece of batter is sent to oven 2 for baking. The baking temperature is three-stage, the first stage temperature is 180℃, the second stage temperature is 280℃, and the third stage temperature is 200℃, and it is cooled after being discharged. Into the biscuit body, in which the cooling is rapid cooling, the rapid cooling is three-stage, the first stage temperature is 110℃, the cooling time is 25s, the second stage temperature is 70℃, the cooling time is 15s, and the third stage temperature is 18℃, cooling Time 25s;

[...

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Abstract

The invention relates to food processing methods, in particular to a making method and equipment of chocolate sandwich biscuits, and mainly solves the technical problems that an existing biscuit making method is low in automation level and low in work efficiency, made biscuits are low in protein content, and the biscuits easily crack during production and are low in yield in the prior art. The making method includes: adding enough water into flour, white granulated sugar, egg essence, whole milk powder and a raising agent, mixing, stirring, feeding formed paste pieces into a deviation-rectifying device for deviation rectifying, baking the paste pieces in a baking oven with three temperature stages, cooling the baked paste pieces discharged from the baking oven to obtain biscuit bodies; turning the biscuit bodies, adhering chocolate layers to the biscuit bodies, covering the chocolate layers with thin pancake layers to form chocolate biscuits, performing separation and transverse and longitudinal arrangement on the chocolate biscuits, and rolling the chocolate biscuits twice.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a method and equipment for making chocolate sandwich biscuits. Background technique [0002] At present, with the improvement of people's living standards, people are paying more and more attention to food quality. Chocolate is rich in multi-source phenol compounds. This phenol compound can not only prevent the fat of the chocolate itself from becoming acidic, but also can be quickly absorbed by the blood vessels after being eaten into the body, and it will quickly act as a powerful An antioxidant that prevents LDL oxidation and inhibits platelet activity in blood vessels. The Chinese patent discloses a chocolate biscuit and its manufacturing method (publication number: CN102406029A). Its components by weight percentage include: dark chocolate 25%-40%; biscuit granules 25%-35%; white chocolate 25%-40 %; the biscuit granules are placed between the dark chocolate layer and the white chocola...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/32A21B7/00A21B1/14A21B3/07A21C15/00
CPCA21B1/145A21B3/07A21B7/00A21C15/007
Inventor 何尔信
Owner 杭州诺丁食品有限公司
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