Biscuit with indentations at top and bottom

• Main Authors: MIHALOS MIHAELOS N, KINO ALAN JOHN, JANULIS THEODORE N, THAM KENCHU ANTONIO
• Format: Patent
• Language: Chinese; English
• Published: 07.12.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH; HUMAN NECESSITIES; MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention relates to a biscuit with indentation processing at the top and the bottom and a preparation method thereof. The present invention discloses a baked dough-based food product. For the dough-based food product of the invention having a relatively low post-baking moisture content, the shape of the pre-baking dough is substantially maintained after baking, and the dough with limited expansion during baking allows the dough to be molded into a delicate pattern before baking, thereby forming an indentation process at the top and bottom. 本发明涉及在顶部和底部具有压凹加工的饼干及其制备方法。本发明公开了一种经烘焙的基于面团的食品。对于本发明的具有相对较低的烘焙后水分含量基于面团的食品，烘焙前的面团的形状在烘焙后的基本上得到保持，在烘焙过程中具有有限的扩展的面团容许该面团在烘焙前被模制出精致的花样，从而在顶部和底部形成压凹加工。