The term "biscuit" refers to cereal products that are chemically leavened through fermentation and then baked. Derived from the Latin word "bi costus" and the French word "bescoit," the term biscuit means "twice baked." According to the Turkish Standards Institute, a biscuit is made by adding leavening agents, sugar, salt, fat, and other ingredients in compliance with regulations related to food substances to flour, then kneading with water, shaping, processing, and baking. Biscuits are divided into two main categories: flavored and plain.

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Biscuit production primarily starts with a first baking process in hot ovens ranging from 30 to 150 meters in length, followed by a second baking process in a cooling oven with dry air. Consequently, the moisture content of the biscuit does not exceed 5%, and as long as it is protected from moisture, it remains a nutritious food product that retains its freshness and taste for a long period. Soft wheat is commonly used in biscuit production because these types of wheat are more homogeneous, soft, and have spreading properties. This is due to their low water absorption, fine granulation, and low protein content. Gluten is an important factor for biscuit quality, and different qualities of flour are used for different types of biscuits.

 

The raw materials used in production include flour, starch, fat, sugar, dextrose, invert sugar, honey, malt extract, molasses, salt, water, sodium bicarbonate, ammonium bicarbonate, milk, eggs, flavors, vitamins, and antioxidants. Moreover, in biscuit production, either liquid or solid fats are preferred, and the temperature of the fat also affects the quality of the product. Using flavors instead of fruits and vegetables is more common because the use of natural fruits and vegetables can be challenging for economic, physical, and chemical reasons. In general, it is important to protect flavored products from heat, light, and moisture.

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You can find information about our biscuits-cakes exporter companies here.