The biscuits, cookies and crackers

This chapter introduces the main categories of biscuits, cookies and crackers which are baked on a continuous production line with a “tunnel” oven. Examples are given of formulations and process data for crackers, semi-sweet biscuits, short dough biscuits, cookies and snack cakes. Note that all formulations, recipes, and process information given are guides only and their successful use depends on the local ingredients and production equipment. Biscuit baking ovens must meet a wide range of process requirements to produce the structure, texture, volume, appearance, colour and moisture content required for each product. The ability to control the heat transfer, baking temperature profile, time and humidity are critical factors in producing good quality products. A fundamental understanding of these factors is the foundation for good biscuit oven design.