Essay On Biscuit

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Recommended: Study of the biscuits

NURSEL EYLÜL TUNÇÇEVİK
ASSİGNMENT 2
FOOD SCİENCE
BISCUIT
Biscuit is a term of flour based baked products. The history of biscuit is back to 1690. At that time, the Champagne-conscious bakers to use their warm oven after défournage bread, had the idea to create a special paste that after suffering a first firing, was left in the bread oven where she finished drying. Hence the word ‘bis-cooked’ , that is to say, twice cooked. Originally, the cake was white. They wished to flavor the dough with vanilla. To do this, the pod mortar were to crush with sugar to extract the aromatic substance almost as small black particles. Mixed dough bright white, these particles vanilla cake flecked finish. We then had the idea to hide this pigmentation with …show more content…

Retrieved from: http://www.fossier.fr/fr/content/25-histoire-du-biscuit-rose-de-reims-maison-fossier

TYPES
Unlike cakes, cookies generally have a crisp or crunchy texture, they are said to "dry". Biscuit spoon, pink biscuit of Reims, boudoir, cookie, crepe lace, financial, Breton cake, waffle, wafer, macaroons of Amiens, meringue, Breton puck, palm tree, small-butter shortbread biscuit, pie, almond tuiles.
MANUFACTURING
Collective cookies and cakes France formalized traditional recipes of the profession in the Code of Practice and the directory of names. Among commodities, wheat flour is the basic ingredient of all revenues.

Then, fats give texture of the dough; they affect the colours and flavours. Eggs bring lightness and golden hue revenues. The sugar contributes to the taste and the aroma and the milk used to link the dough. It can also affect the brittleness or fondant cookies or cakes. Each raw material is selected and controlled. After kneading and rest time, and depending on the type of dough, cookies and cakes will be shaped: hard cheeses spend on a treadmill between two large rolls and are then cut automatically. Sanded pastes are directed to a rotary where the design of the cookie or cake is engraved at the bottom of a cylinder. There are many stages to produce biscuit which are handling and metering of ingredients, kneading, molding, baking, and

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