Continuous production method of a biscuit with a design marking and biscuit thereof

摘要

Preparing biscuits having a design on the surface comprises preparing a dough of soft or semi-fluid type comprising flour, starch-based derivative, preferably corn starch, sugar, maltitol, fiber, fat, a milk product, egg, other ingredients and water; deposing the dough on a conveying device e.g. tapis; baking the dough in an oven; marking design on the dough before the crystallization of sugar; cooling the baked dough to form the crystallization of the sugar, which fixes the marking. Preparing biscuits having a design on the surface comprises preparing a dough of soft or semi-fluid type comprising flour (25-35 wt.%), starch-based derivative (0-8 wt.%), preferably corn starch, sugar (15-25 wt.%), maltitol (6-11 wt.%), fiber (0-10 wt.%), fat (4-10 wt.%), a milk product (1-4 wt.%), egg (1-4 wt.%), other ingredients (0.5-2 wt.%) and water (17-25 wt.%); deposing the dough on a conveying device e.g. tapis; baking the dough in an oven; marking designs on the dough before the crystallization of sugar; cooling the baked dough to form the crystallization of the sugar, which fixes the marking. An independent claim is included for a biscuit comprising flour (30-43 wt.%), starch-based derivative (0-10 wt.%) (preferably corn-starch), sugar (18-29 wt.%), maltitol (7-13 wt.%), fiber (0-12 wt.%), fat (5-13 wt.%), milk product (1-5 wt.%), egg (1-5 wt.%), other ingredients (0.6-2.5 wt.%) and water (less than 5 wt.%).