The cookie production line adopts PLC touch screen computer control, single server drive, and automatic production. The finished product has exquisite shape, clear flower diameter, and small error. At the same time, it can store dozens of production formulas. You can change the shape according to different requirements and then save it. It provides convenience for future production and can be functionalized and simplified. Before processing the production line, we need to pre-treat the raw materials. Do you know what to do?
1. Flour pretreatment for cookie production line
It is appropriate to use flour with a wet gluten content of 24-36% to make tough cookies, while flour with a wet gluten content of 24-30% is suitable for making crispy cookies. Before use, the flour must be sieved to form small particles. Especially, various starches should also be screened. The purpose of screening is not only to form small particles of flour and remove impurities, but also to mix a certain amount of air into the flour, which is conducive to the brittleness of biscuits. For fermented dough, it is beneficial for the proliferation of yeast. In order to absorb metal impurities, it is necessary to add magnets to the screening device. Please check if the magnet has magnetism when using it. Demagnetization can be magnetized or replaced.
According to different seasons, appropriate measures should be taken to reduce the temperature of the flour. In summer, flour should be stored in a dry, low temperature, and well ventilated place to reduce the temperature of the flour. Winter flour should be transported to the workshop 2-3 days in advance to increase the temperature of the flour and avoid an increase in viscosity. High viscosity is the main cause of roller sticking and cracking.
2. Sugar pretreatment for cookie production line
When mixing dough, the sugar particles are not easily soluble, so using granulated sugar directly can form visible sugar particles on the surface of the biscuit, or melt during high-temperature baking, resulting in numbness on the surface of the biscuit and internal holes. Due to the short mixing time and low water content, the above phenomenon is more likely to occur. Therefore, sugar is usually ground into sugar powder or dissolved into syrup. To remove impurities and ensure fineness, the sugar powder should be sieved. Usually, a 100 mesh/hour sieve is used. If the sugar powder is ground by the workshop itself and the temperature is high after crushing, it should be used after cooling to avoid affecting the dough temperature. Sugar is dissolved in syrup, and the amount of water added is usually 30% -40% of the sugar content. When heating for dissolution, the temperature should be controlled and stirred frequently to avoid burning the paste and completely dissolving the sugar. After boiling and dissolving, filter and cool for later use.
Due to the strong ability of sugar to absorb water, syrup can prevent excessive swelling caused by direct contact between water and flour protein, which is a measure to control the formation of excessive gluten. Some factories also adjust the temperature of the dough by controlling the temperature of the syrup. The temperature of the syrup can rise in winter, but the flour should be prevented from getting too hot. Syrup barrels or other containers should be cleaned and disinfected with boiling water. During the cooling process, the syrup should not be stirred to avoid sand buildup. In order to convert some granulated sugar into invert sugar, a small amount of hydrochloric acid can be added to the syrup, with a dosage of approximately 1kg sugar and 1ml6A% hydrochloric acid. Sugar and other starch syrup should be filtered before use, and attention should be paid to preventing syrup fermentation.
