How are biscuits manufacture made ?

Question

In cookery we have to find biscuit info - I NO, SAD ! it has NOTHING to do with actually "making" biscuits but here goes...

I've looked all over google and all it is, is shops in africa and what not, so if you could just please tell me how manifactured biscuits are made !

Answer 1

lol.....oh my gosh how sad!!!! but anyway here goes!!!!

biscuit (IPA: /ˈbɪskɨt/) is a small baked bread; the exact meaning varies markedly in different parts of the world. The origin of the word "biscuit" is from Latin via Middle French and means "twice cooked". Some of the original biscuits were British naval hard tack. That was passed down to American culture, and hard tack (biscuits) was made through the 19th century.


British Digestive biscuitsA biscuit is a hard baked product like a small flat cake which in North America may be called a "cookie" or "cracker". The term biscuit also applies to sandwich type biscuits, where a layer of 'cream' or icing is sandwiched between two biscuits. It should be noted, however, that it has become increasingly more common within the UK for "cookie" to be used to differentiate between the softer, more chewy "cookie" and the harder, more brittle "biscuit."[citation needed] In this respect the British usage of the word biscuit was defined in the defence of a tax judgement found in favour of McVitie's and their product Jaffa Cakes which Her Majesty's Customs and Excise claimed was a biscuit and was therefore liable to value added tax. The successful defence rested on the fact that 'biscuits go soft when stale, whereas cakes go hard when stale.'

In Britain, the digestive biscuit has a strong cultural identity as the traditional accompaniment to a cup of tea, and is regularly eaten as such. Many tea drinkers "dunk" their biscuits in tea, allowing them to absorb liquid and soften slightly before consumption.

Although there are many regional varieties, both sweet and savoury, "biscuit" is generally used to describe the sweet version. Sweet biscuits are commonly eaten as a snack and may contain chocolate, fruit, jam, nuts or even be used to sandwich other fillings. Savoury biscuits, more often called crackers or crispbreads, are plainer and commonly eaten with cheese following a meal.

Generally, Australians, New Zealanders and Canadians use the British meaning of "biscuit" (colloquially referred to as bickie or biccie or bikkie) for the sweet biscuit. Two famous Australasian biscuit varieties are the Anzac biscuit and the Tim Tam.

Despite the difference, this sense is at the root of the name of the United States' most prominent maker of cookies and crackers, the National Biscuit Company (now called Nabisco).


[edit] Biscuits in North American usage
Main article: Scone (bread)

American biscuits with honey.In American English, a "biscuit" is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. (Biscuits, soda breads, and corn bread, among others, are sometimes referred to collectively as "quick breads" to indicate that they do not need time to rise before baking.)

Biscuits are extremely soft and similar to scones; in fact, many recipes are identical. In the United States, there is a growing tendency to refer to sweet variations as "scone" and to the savory as a "biscuit", though there are exceptions for both (such as the cheese scone). A sweet biscuit served with a topping of fruit and juice is called shortcake. In Canada, both sweet and savoury are referred to as "biscuits", "baking powder biscuits" or "tea biscuits", although "scone" is also starting to be used.

Biscuits are a common feature of Southern U.S. cuisine and are often made with buttermilk. They are traditionally served as a side dish with a meal, especially in the morning. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, sorghum syrup, honey, or fruit jam or jelly. With other meals they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) are usually served for breakfast, sometimes as the main course.

A common variation on basic biscuits is "cheese biscuits", made by adding grated Cheddar or American cheese to the basic recipe.

Large drop biscuits, because of their size and rough exterior texture, are sometimes referred to as "cat head biscuits".

Biscuits are now ubiquitous throughout the U.S. and feature prominently in many fast food breakfast sandwiches. The biscuit sandwich burst onto the scene primarily through the Hardee's chain of restaurants as an answer to the McDonald's Egg McMuffin.[citation needed] Along with the traditional country ham, Hardee's added sausage, cheese, eggs, steak, and even chicken to the breakfast bread. Breakfast biscuits are much bigger than ham biscuits, most as big or bigger than a typical fast food hamburger. In addition, biscuits are commonly found as a side dish at fried chicken restaurants such as Kentucky Fried Chicken, Bojangles', Church's Chicken, and Popeyes Chicken & Biscuits.


[edit] Beaten biscuits
Beaten biscuits date from the 1800s [1] and are a Southern U.S. food. They differ from a regular biscuit in that they are more like hardtack instead of soft because the dough is beaten with a hard object or against a hard surface for at least a half hour. They are also pricked with a fork prior to baking and are usually smaller than a regular biscuit. These are the biscuits traditionally used in "ham biscuits", a traditional Southern canapé, which are simply tiny sandwiches of these bite-sized biscuits sliced horizontally, spread with butter, jelly, mustard, filled with pieces of country ham, or sopped up with gravy or syrup.

Answer 2

If you go to Ask.com and ask the question "How are manufactured biscuits made?", it will come up with some choices. If you look on the left side, you'll see a bunch of choices with one being How are biscuits produced in a factory. Then in the Narrow your Search column on the left, you have more choices to get at what you are looking for.

When I did a Google search, I did come up with the following information about one thing they use in manufactured biscuits that we aren't able to get in the store to make our own. Here's what it says about that ingredient (puroindolines are added to both bread and biscuits):

Puroindolines are proteins which are present in wheat grain and which have the capacity to interact with lipids

They have thus observed that the addition of puroindoline during the preparation of biscuits induced a significant effect on the texture and/or the density of the finished product, and that it was possible to independently control these two parameters. Depending on the flour used, the height can be increased up to 20%. Some flours will decrease the height and increase the density.