Cookie: ‘’Quqi’’ comes from English COOKIE (British English: 'kuki ; American English: 'kukɪ) The pronunciation comes from Cantonese. In the USA and Canada, it means small and flat cake-style biscuit.
Production Process: Row material preprocessing—Dough handling—Forming—Baking—Cooling—Stacking—Packing—End Products
The Commercial Production Of Cookies
In the United States, and most of the rest of the rest of the world, a cookie is a sweet cake that is typically thin and small. However, by definition, a cookie can be described as any type of sweet cake that has a flour base, is hand-held and can be soft or crisp. Each country has their own term for 'cookie', and these terms range from 'biscuit' (Austraila and England) to gallettas (Spain). In Italy, cookies are referred to as 'biscottis' and 'amaretti.' No matter what they are called, cookies that are sold in markets and stores are generally commercially produced.
When it comes to the commercial production of cookies, the right amount and types of ingredients are necessary to create the desired completed product. This means that various applications must occur within the production process to these ingredients in order to produce the final product.
The Mixing Stage
This is the first stage of the production process when making cookies in a factory, and this is the most important step. This stage is essential because it is during this stage when the ingredients are blended together. If done properly, the outcome is a constantly delicious product.
The flour, water, sugar, fat and other ingredients are mixed together using exact measurements. Once mixed together, they are fed into larger machines that form dough.
It is critical that the temperature and consistency of the dough is carefully monitored so there is uniform distribution of every ingredient. The mixing time will vary for each batch of dough, and it will be dependent on several factors including the flour's characteristics.
Machines Used in the Commercial Production of Cookies
One machine that is frequently used in the production of cookies is the dough mixer. The mixing capacity for these types of mixers range from 100kg to 300kg for each batch that is placed in the mixer.
The standard dough mixer is made of cast iron or mile sheet and has a lid on top. To prevent leaks, the bowl has a shield of double oil seals surrounding it. Leaks are not able to escape from the mixing chamber. Not only is the dough mixer able to blend the ingredients together seamlessly, it is also able to produce a high yield of dough that is necessary in commercial production.
There is no need to worry about contamination in the dough because the dough is never exposed to outside elements while it is in the mixer, and they can be used for mixing dough for biscuits and various types of bread products.
Possible Problems and Solutions
There are some potential problems that could arise during the factory production of cookies. One problem is dough that has become too dry. This often occurs if too much flour has been used. Fortunately, it can be resolved by adding some vegetable oil or other wetting agent until the dough has the desired consistency.
During the mixing process, the dough may become too sticky. This can make the dough difficult to roll. This can occur if the dough was not allowed to cool long enough, or there was not enough flour used in the mix. Allowing the dough to chill longer can easily resolve this problem. Sometimes a slight manual adjustment to the equipment is all that is required to perfect the production line.
The commercial production of cookies requires paying attention to detail and remaining consistent during the process. Commercial cookie bakers can yield a higher production of cookies than home bakers by utilizing equipment and materials designed for manufacturing baked goods.
At Apex we design and develop custom equipment and machines that are virtually problem free and produce the highest quality product and output. Contact us to find out more.