Corn biscuit production technology
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The corn cracker is a delicious snack made primarily from corn residue and refined flour, enhanced with a blend of sugar, oil, and shanzhen nuts. It offers a rich combination of cherry, corn citron, and corn flavors, along with a soft, sweet, 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, Big screwdriver: 0.3 part, and other accessories as needed.
2. **Processing Flow:**
The process begins with corn residue, which is processed, then pressure-cooked, washed, mixed with water, oil, sugar, and other additives, followed by the addition of nuts. After preparing the dough, it is left to rest, formed into shapes, baked, cooled, and finally packaged.
3. **Key Operating Points:**
(1) **Raw Material Preparation:**
The corn residue must be free of impurities and have a grain size smaller than 5 mm. Soak it in hot water (70–80°C) for 30–40 minutes to reach a moisture content of 30–40%. Then, mix with flour, sugar, and baking soda using standard methods used for ordinary biscuits.
(2) **Pressure Cooking:**
After soaking, the corn residue is cooked under pressure at 120–150 kPa for 1.2–1.5 hours to fully gelatinize and soften the material.
(3) **Washing:**
The cooked corn residue is washed with clean water at a temperature above 40°C to remove any excess and prepare it for the next step.
(4) **Roasting Nuts:**
High-quality, mature nuts such as pine nuts, pecans, and hazelnuts are selected, ensuring they are free from pests and mold. They are roasted at 170–190°C until their aroma becomes noticeable.
(5) **Dough Preparation and Resting:**
The cooked corn residue is mixed with flour in a dough mixer. Water and all other ingredients except the nuts are added. The dough is prepared for 16–24 minutes, similar to the process used for tough biscuits.
(6) **Molding:**
The dough is shaped manually into various forms, ensuring the thickness is not less than the particle size of the cooked corn residue. The nuts are then embedded on the surface of each biscuit.
(7) **Baking:**
The shaped biscuits are placed in a tunnel oven. The temperature at the end of the oven is 150°C, while the outlet reaches 230–250°C, with a total baking time of 5–7 minutes.
(8) **Cooling and Packaging:**
After baking, the biscuits are allowed to cool naturally on the tray. Once the temperature drops below 50°C, they are ready for packaging and distribution as finished products.
This detailed process ensures a high-quality, flavorful corn cracker that combines traditional ingredients with modern techniques for an enjoyable snack experience.