The correct way to eat compressed biscuits is not too particular, just eat them directly.
Using puffed powder as compressed biscuits has the characteristics of crispness and difficulty in water absorption and softening. It is suitable for long-term storage and transportation because it is sterilized at high temperature and high pressure during expansion. Plastic bag packaging is hygienic and convenient, which is very suitable for military materials.
Raw material formula: 5 kg of puffed powder, sugar 1 kg, peanut oil 1 kg, 50 g of salt, 250 g of sesame and 530 g of water.
Production method: test the moisture content of puffed powder before batching, so as to master the moisture content, and then adjust the powder. Add oil first and mix well, then add water and mix well. When mixing powder, the temperature should not be too low, otherwise it is easy to agglomerate. The optimum powder temperature is 145 ~ 145℃. After the powder is mixed, the mold is pressed. The die size is 4× 8cm, the height is 7.5cm, the pressure is 90kg/cm2, each piece weighs 62.5g, and each piece is packed in a bag, with the standard weight 125g. The water content of the finished product shall not exceed 6%. Other operation methods are the same as the general method of making cookies.
Note: The puffed powder particles should not be too fine. If it is too fine and the temperature is too low, it is easy to agglomerate when mixing powder. The volume of all kinds of grain puffed powder is different, and the pressure is different when pressing. Pressure should keep the volume and weight of the product constant. For better storage, the type of oil used should also be selected.
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