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Soft Biscuits

 

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Soft Biscuits: The main material of a Soft Biscuit is low-gluten flour, with plenty of oil and sugar to make it tastes crisp. Because there is minimal gluten in the dough during process, the dough lacks extensibility and flexibility. However the plasticity and stickability of the dough is quite good. This kind of biscuit is crispy in texture, so we call it soft biscuit.


Production Process: Row material preprocessing—Dough handling—Forming—Baking—Cooling—Stacking—Packing—End Products