product details

The main raw material for biscuits is wheat flour, with the addition of sugars, fats, eggs, dairy products and other auxiliary materials. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crispy biscuits.

The characteristic of toughness biscuits is that the mold shape is mostly concave flowers with needle holes on the surface. The surface of the product is flat and smooth, with a layered cross-sectional structure. It has a crisp feeling when chewing, and is chewy resistant and crispy, which is its unique feature. The combination of sugar and oil in tough biscuits is lower than that in crispy biscuits. Generally, it uses less than 30% sugar and less than 20% oil. The characteristic of crispy biscuits is that the mold shape is mostly convex flowers, with obvious patterns and fine structure, accounting for 14% to 30% of the flour content. Some special products with a sweet and loose taste can have an oil content of up to about 50%