mixing This is a process where all ingredients are put together in right proportion for dough formation. These ingredient are then fed into Mixers where mixing is done and dough is prepared for molding .Major ingredients are flour , fat ,sugar and others as per the product One would like to have..
Mixing can be done in One stage ,two stage or three stage s.
One stage or all in One is type of mixing where all ingredients and water are added once .Mixing is allowed till satisfactory dough is prepared .Normally this type of mixing is used for hard Dough.
Two - Stage mixing : Creaming : All ingredients are added with water and mixed 4-5 minutes except for flour . 2nd stage :Flour with chemicals are then mix with the creaming product to form a consistent dough .
Three stage mixing : Stage One : fat , sugar with other ingredient like milk, chocolate, malt , honey etc are mixed and cream is preparedwith portion of water .
Stage two: Salt , chemical and flavours with colors are mixed with water.
Stage three : Flour with water is then added to the prepared cream and mixed till satisfactory dough is prepared .
Mixing process have following characteristics which have be monitored for better result . method. Mixing time : Normally any mixing could be achieved within 15-25 minutes . Much depends on mixing speed of mixer , flour characteristic's or temperatures required for dough.
Dough Temperatures : Very important factor the temperature ranges between 35 deg c - 42 deg c as per biscuit variety .
Dough consistency: This is done manually by checking dough and stretching the dough it should not break neither should it be so elastic . These methods are mastered by bakers by trial and error method.
For cracker variety dough are had additional ingredient yeast and dough are kept for 10- 24 hrs .
