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Prospect of 1. international biscuit industry

Today, with the rapid development of basic science and the continuous emergence of new technologies, the international biscuit industry, which has a history of more than 100 years of ups and downs, has a high degree of development in the variety of biscuits, the mechanization and linkage of biscuit production, and some countries have already used computers to manage the biscuit industrial production.

Variety of (I) flowers and colors

The international biscuit industry is more developed countries have Britain, the United States, the former West Germany, Japan and other countries. The famous biscuit factory has the British clip white biscuit company. The National Biscuit Company in the United States, the Meiji Fruit Company in Japan, and the Kidson Biscuit Company in Denmark. The variety of biscuits has developed to thousands of varieties, the main varieties are hard biscuits, soft biscuits, combing biscuits, crisp biscuits, waffles, sandwich biscuits, chocolate coated biscuits and so on. For more than 100 years, Britain has been the world's ace in the biscuit industry. It was replaced by Danish cookies in the 1970 s. In recent years, because Europeans and Americans are concerned about cholesterol and obesity, the sales of cookies with heavy oil and heavy sugar have plummeted, while high-protein coarse biscuits with low oil and low sugar have been welcomed by people, especially biscuits made from natural vegetables or fruit juice. The development of new varieties of biscuits with natural nutrition and plant nature has become a new topic of research in various countries.

(II) raw material supply specialization

The three main ingredients for making biscuits are: wheat flour, fat and leavening agent.

1. Wheat flour In today's foreign countries, wheat flour used in the production of biscuits is no longer added with dough improvers to improve its characteristics, but is mainly based on natural gluten adjustment. Mainly considering the use of dough improver on food contamination. Today, the use of wheat flour air grading machinery and equipment abroad, it can separate different protein content and fineness of wheat flour, and then according to the quality requirements of baking products and other foods on wheat flour, the preparation of biscuit flour, bread flour, pie flour, noodles flour, etc., so as to ensure the stability of the quality of biscuits. However, the fundamental problem is that their agricultural researchers attach importance to the improvement of wheat varieties, and long-term breeding research has successfully cultivated various wheat varieties suitable for the preparation of special wheat varieties.

2. Fat margarine was invented during the Second World War. Vegetable shortening has been used in the production of biscuits, which is of great benefit to the bulkiness and stability of biscuits. At present, there are many ghee used for making biscuits in the world. In addition to the plastic block shortening and powdery enzyme starting oil used conventionally, in order to adapt to the industrial automation of biscuit production and the needs of large-scale pipeline production, grain and oil researchers have invented special shortening for liquid biscuit suitable for the requirements of modern biscuit industry.

3. bulking agent in addition to low-grade biscuits still use the traditional biscuit bulking agent sodium bicarbonate and ammonium bicarbonate. Most of the varieties of biscuits are used compound chemical bulking agent, such as: sodium bicarbonate and acid salt mixed into the leavening agent. In the 1970 s, the United States has successfully studied a leavening agent with slow reaction and large gas emission. Among them, one leavening agent is prepared by mixing 2 parts of sodium aluminum phosphate with 23 parts of sodium bicarbonate, which can produce 23 parts of carbon dioxide in the biscuit noodle concord, making the biscuits loose and crisp, and the residues in the food are non-toxic.

linkage of (III) machinery and equipment

With the development of industry and science and technology, the international biscuit industry has formed a modern industrial production system. However, the processing technology of tough biscuits and crisp biscuits has basically not changed since the shaping of the 1930 s. After the 1960 s, British biscuit researchers broke through the traditional wet dough processing technology for sweet and crisp biscuits, and proposed a new process for continuous processing of dry dough for cookies. Danish biscuit researchers invented a new process of frozen powder for the production of high-fat cookies, and achieved good results, which is a major progress in the history of biscuits.

The baking process of biscuits has a new understanding of the segmentation theory. In the past, all countries believed that the baking stage of biscuits was divided into three stages through hair-maturity-coloring. Nowadays, a new view of hair-setting-dehydration and maturity-coloring is put forward, which is divided into four stages, so that the baking of biscuits is more reasonable and the quality of products is more stable.

After the biscuits are baked and ripe, all countries in the past have adopted the process of cooling first and then finishing and packaging. Nowadays, foreign advanced biscuit companies in order to prevent biscuits after cooling finishing will increase the rate of biscuits broken defects, changed into a new process of first finishing after cooling, which is a significant improvement to improve economic efficiency.

Due to the development of technology requirements, the production of biscuits machinery and equipment also put forward new requirements, for this reason, the reform of biscuit equipment has appeared abroad.

1. In order to meet the requirements of continuous large-scale production, the hardness of biscuit dough must meet the requirements of the standard to ensure that the batch of biscuits can meet the quality standards. Therefore, the capacity of the flour mixer is increased. At present, the flour mixer with the maximum capacity can prepare 850kg of wheat flour at a time, and a thermal sensor is arranged on the stirring paddle of the flour mixer. When the dough stirring reaches a predetermined required temperature, the power supply developer of the flour mixer can be automatically cut off. The prepared dough is automatically poured out. Some also need to install a timing control instrument. According to the requirements of process design, the surface adjustment function automatically controls the speed and speed according to the predetermined requirements. It is divided into high-speed 151 r/min, medium-speed 48 r/min and low-speed 29 r/min. The flour tank of the mixer is generally equipped with an automatic metal detector. If metal impurities are found to be mixed into the raw materials, the feeding will be automatically stopped immediately, and the machine will send out an alarm signal and stop.

2. Molding machines abroad generally develop into multi-purpose molding machines. Generally, roller printing, rolling cutting, stacking, extrusion, steel wire cutting and other uses are combined into a new type of biscuit machinery. The thickness of the dough sheet is controlled by an electronic alarm, which enables the operator to correct deviation in time, reduce defective products and ensure the smooth progress of production.

The oven body for baking biscuits abroad is generally 120m long and the longest is 180mm. Therefore, the baked biscuits are of good quality. The biggest advantage of this electric oven is that a heat-sensitive element is placed in the front area and the back area of the oven to achieve the purpose of controlling the temperature in the furnace. The temperature difference is automatically controlled and adjusted by electronic devices, thus ensuring the entire batch of biscuits The baked color is uniform and consistent.

4. Packaging foreign biscuits specifications generally adopt volume measurement, strictly control the diffusion degree of biscuits, so that the thickness and weight of biscuits are consistent. Packaging materials adopt polyethylene, aluminum foil, paper composite packaging and blister packaging. Weighing, bagging and sealing are all linked. Cooked products are not polluted by human hands, and the production is both hygienic and efficient.

Scientific management of (IV) operation

Foreign countries have applied electronic computers to the biscuit industry, the production of raw and auxiliary materials mostly use bulk transport storage system, raw materials from the origin or cargo ship with bulk container truck into the factory, the use of positive pressure air delivery system into the storage tank, with bag filter exhaust, cyclone separator to collect raw materials. All kinds of raw and auxiliary materials are input into the storage container and decoding automatic ingredients and dough through punched paper tape or punched cards, and the electronic computer is applied to the in and out warehouse management of the biscuit factory warehouse at the same time. Biscuit production has reached the level of automatic batching-concocted noodles-mechanical forming-baking-packaging-storage-storage-out of the warehouse all adopt mechanical linkage.