What's the difference between fermented biscuits, tough biscuits and crisp biscuits?

First, the appearance is different.

Fermented biscuits are hard in texture, compact in structure, thick in block shape, rectangular, square and round, with uneven bubbles on the surface and many penetrating pinholes. The pattern on the surface of the tough biscuit is flat and concave, and the surface is smooth; The appearance pattern is obvious, the crispy biscuit has fine structure, obvious holes and porous structure.

Second, the role is different.

Fermented biscuits can be used as staple food in special environment to replace dry bread; It can also be soaked in boiling water before eating to make it swell and soften; Under the same weight, tough biscuits are generally larger than coarse biscuits and crisp biscuits. This product is mainly eaten as a snack, but it can also be eaten as a staple food. Crispy cookies are thicker, have no pinholes on the surface, and taste sweeter than tough cookies. They are mainly used as snacks.

Extended data:

Production principle

Tough biscuits have strong layering and crisp taste, which requires dough to have high ductility. In order to meet the technological requirements, the preparation of tough dough went through two stages.

In the first stage, the flour is fully absorbed and expanded under low-speed stirring to form dough initially, and then it is continuously kneaded under the action of the dough mixer to form a solid net structure with other substances in the formula, so that the dough has the best elasticity and ductility;

The second stage is to continue stirring, tearing, cutting and turning the wet gluten that has been formed, so that it gradually exceeds the elastic limit, thus reducing the elasticity and separating out the water absorbed by the gluten. In this way, the dough becomes softer, less elastic and has certain plasticity.

Baidu encyclopedia-fermented biscuits

Baidu encyclopedia-tough cookies

Baidu encyclopedia-crispy biscuits