Corn biscuit production technology
d-mannose food grade supplement,Pure d-mannose,3458-28-4,d-mannose Jiangxi Chengzhi Bioengineering Co., Ltd , https://www.chengzhi-bio.com
The corn cracker is a delicious snack made from corn residue and refined flour, enhanced with sugar, oil, shanzhen nuts, and other ingredients. It offers a rich blend of cherry, corn citron, and corn flavors, along with a sweet, soft, and chewy texture that delivers a satisfying eating experience.
1. **Raw Material Proportion (by mass):**
Corn residue: 45 parts
Refined flour: 55 parts
Sunflower oil: 10 parts
Sugar: 30 parts
Caramel: 3 parts
Shanzhen nuts: 3–5 parts
Baking soda: 0.5 part
Other additives: as needed
2. **Production Process:**
The process starts with corn residue, which is processed, then pressure-cooked, washed, mixed with water, oil, sugar, and other ingredients, followed by the addition of nuts. The dough is prepared, left to rest, shaped, baked, cooled, and finally packaged.
3. **Key Operating Points:**
(1) **Raw Material Preparation:**
The corn residue, preferably from waxy corn, must be clean, free of impurities, and have a particle size under 5 mm. Soak it in hot water (70–80°C) for 30–40 minutes until moisture content reaches 30–40%. Then mix with flour, sugar, and baking soda using standard methods used for regular biscuits.
(2) **Pressure Cooking:**
After soaking, the corn residue is cooked in a pressure cooker at a gauge pressure of 120–150 kPa for 1.2–1.5 hours, ensuring full gelatinization and softening.
(3) **Washing:**
The cooked corn residue is washed with clean water above 40°C to remove excess starch and impurities.
(4) **Nuts Preparation:**
Select high-quality, mature shanzhen nuts that are free from pests and mold. Roast them at 170–190°C until they release their aroma.
(5) **Dough Preparation and Standing:**
Mix the cooked corn residue with flour in a dough mixer. Add water and all other ingredients except the nuts. Knead the dough for 16–24 minutes, similar to making tough biscuit dough.
(6) **Molding:**
Use a manual tablet forming method to shape the dough into various forms. Ensure the thickness is sufficient to hold the nuts, which are embedded on the surface.
(7) **Baking:**
Place the shaped biscuits in a tunnel oven. The temperature at the entrance is 150°C, while the exit reaches 230–250°C. Bake for 5–7 minutes until golden and crisp.
(8) **Cooling and Packaging:**
Allow the biscuits to cool naturally on the tray. Once the temperature drops below 50°C, they are packed as finished products.
This detailed process ensures a high-quality, flavorful corn cracker that combines traditional techniques with modern baking methods.