If these limits are disregarded, it is likely that unsuitable pores, which are too large or too small, will appear in the base and the granules will either become too friable and absorbing, or too dense and impermeable. Their quantities when eaten are very similar to those of the biscuit described in Example 1, although they are slightly smaller. Here we will introduce briefly the main ingredients and process requirements for the baking of biscuits. In doing so, not only are the risks from bacteria or enzymatic reactions avoided, but it no longer becomes necessary to prepare a dough which rises. This value is low in comparison with the 5 to 6% water content of most conventional dry biscuits and this factor also contributes to the particularly good storage properties of these biscuits. A process according to claim 1, wherein from 5 to 15 parts by weight of legume flour are added to the base. With this variant, a biscuit may be produced which does not soften easily when soaked in a liquid, even a hot liquid. Likewise, the process for the manufacture of a biscuit according to the present invention is characterised in that, for the preparation of a base, from 40 to 80 parts by weight of cereal flour, from 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water are mixed and this mixture is then extrusion cooked under conditions such that an expanded baked base having a density of. Many do not know the definition of a good dough because they do not understand what is happening during the mixing process. Thus from 5 to 15 parts by weight of a leguminous flour may be added to the base. https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits Fermentation is happen in presence of Yeast, so, the dough has to be mixed with yeast and keep it for 20-26 hours to ferment. An advantage of this type of biscuit is that whole cereal flour may be used, i.e. Mix the content till it forms dough. By measuring the force and energy required to break the biscuit and taking the ratio of the energy to the maximum force, a number is obtained which is a good indicator of the degree of crunchiness. The biscuit method is a method for making quick breads such as scones and, well, biscuits. Equipment Needed. A standard value of 100 is given to such resistance. It is particularly well-suited to storage. Their index of crunchiness, determined in the above-mentioned manner, is slightly less than 2 whereas the maximum force required to break them in two is from 15 to 30 N. Their bacteriological quality is faultless. In order to easily reduce the expanded cooked base into granules, the base is preferably extruded through a nozzle having multiple openings. This biscuit is crunchy and retains this quality because of its very poor hygroscopicity. In this instance, the binder is added to the granules while hot, that is at a temperature just above the temperature of crystallisation, to obtain an even distribution of the binder over the granules, then a rapid crystallisation of the sucrose. PATENTED CASE, A biscuit, consisting of agglomerated granules of an extrusion cooked base, which are coated with a binder. ️ ot112mane@gmail.com © 2016-2019 TECHO All Rights Reserved For a binder based on glucose syrup, that is a binder consisting of at least 3 or so parts of glucose syrup to one optional part of sucrose, it is best to remain within the upper or lower areas of the above-mentioned time and temperature ranges, i.e. abandoned. The production process of biscuit involves unit operations like raw materials preparation, dough mixing, laminating, cutting/moulding, baking, cooling, stacking and packing. The term cereal flour, the main ingredient of the base, is to be understood, in the present context, as designating a flour produced by milling cereal grains finely enough so that the mixture, to be used for the preparation of the base, forms a smooth, plastic mass under the effect of the compression and shearing stresses and the thermal stresses, to which it is subjected during extrusion cooking. 100.5 kg of brown cane sugar, 25.9 kg of honey, 145 g of powdered natural vanilla extract and 62.1 kg of water are mixed together to produce the binder. All materials except flour are preparatory mixed in a certain cream mixer. The mass is distributed over the lattice and pressed through the meshes by a suitable device. A process for preparing a biscuit, which comprises: subjecting a base, which comprises from 40 to 80 parts by weight of wheat flour, form 0 to 20 parts by weight of sucrose, from 0.5 to 3 parts by weight of oil or fat and from 0 to 3 parts by weight of water, at a temperature of between 140° C. and 180° C. to a pressure of from 80 to 120 bars and then extruding the base through an extrusion nozzle to release an expanded, cooked base; adding a binder, which comprises from 5 to 15 parts by weight of water and from 8 to 30 parts by weight of glucose syrup having a dynamic viscosity of from 100 to 300 mPa at from 20° to 30° C., to the base mixing the binder and base for from 2 to 5 minutes at a temperature of from 20° to 30° C. to coat and partially impregnate the granules and form a viscous, sticky mass; moulding portions of the mass into shapes under pressure sufficient to compact the mass while preserving the structure of the granules; and. 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