Biscuits are appetizing snacks or treats loved and enjoyed by all. They come in a variety of shapes, sizes, styles and textures that look appealing and delectable. From simple digestive ones to energising glucose ones to delicious cream sandwich ones, every biscuit has had its fandom. But the big question is what goes into making such delectable treats and what decides which biscuit will be made in which biscuit production line?
To sort out this confusion, our experts have prepared a checklist of key distinguishing factors that make it easier to differentiate between hard and soft biscuits.
There can’t be a better starting point of differentiation than dough consistency, hard dough biscuits, as the name suggests, comprises of biscuits made of dough that is thick, and needs to be cut, laminated and sheeted before being transferred for further stages.
While Soft dough biscuits comprise of dough that is slightly in liquid form, is malleable, rollable and can be squeezed and formed into different shapes with the help of a moulder. The dough is thin, loose in consistency and in more of a batter form. This form helps it attain the desired shape in an easier and more efficient manner.
A hard biscuit needs to undergo the process of dough mixing initially, then is transferred to be cut, sheeted and laminated in the feeding and forming stage. The hardened dough is then baked at high temperatures in a direct gas-fired and hybrid oven and subsequently cooled and stacked with the help of post-baking systems. The final stage in the case of crackers consists of making use of special applicators for enhancing the taste and flavours of crackers by loading them with herbs, spices, condiments and seasonings.
Whereas in a soft biscuit or cookie, while the initial process of dough mixing remains the same, subsequent processes from feeding, and forming to baking change as the dough is passed through a rotary moulder that gives a fluffy texture and makes it available for further baking stages.
Hard Biscuits and crackers are made in cutting or hard biscuit production lines that comprise of an array of machinery from mixing to post-baking systems.
Soft biscuits are made in a soft biscuit production line or moulding production line, while soft cookies are made in wire-cut/depositor/or extruder production lines as the case may be depending on the type of biscuit being manufactured.
Composition & Parameters
Hard biscuits and crackers have the lowest fat content among all, are generally savoury in taste, and can be a mix of salty and sweet both or semi-sweetened altogether. They are usually crunchy, lightly baked and require high heat, temperature and great moisture and humidity control. They generally contain flour, oil and salt or sugar along with some herbs if needed.
Soft biscuits, on the other hand, have higher fat content than hard biscuits and are more sugary and sweeter in taste. They are fluffy, need slightly lesser heat and temperature to prevent burning or overcooking, and are vulnerable to moisture. Their taste heavily relies on cooling, only when properly cooled can they be packed without wrapper deforming and air bubbling issues. Apart from usual flour, oil and sugar, most contain additional items like choco chips, cream, butter and jellies.
Coming to the last and most interesting part, types of hard & soft biscuits. With advanced production lines, an array of crunchy crackers and hard biscuits and a diverse range of soft biscuits can be baked.
Some popular hard biscuit types include Soda crackers, Sugar glazed biscuits, Potato crackers, and Cocktail crackers, Marie biscuits, petit beurre, and Choco injected biscuits.
Soft biscuits include: Butter biscuits, Choco enrobed biscuits, Glucose biscuits, Cream Sandwich biscuits, Digestive biscuits, and Shortbread biscuits.
Some Final Thoughts:
Biscuit-making is truly an art, with the right machine, the possibilities can be endless. The list we have mentioned is by no means exhaustive but only an indicator of some of the popular offerings in the current market scenario.
Hard biscuits or soft biscuits, the major difference lies in the dough, process and machinery. These days in cutthroat competition it is difficult to differentiate in terms of recipe or filling or style by companies, so the principal factor becomes taste, which can only be ascertained by quality production lines. To get the best quality biscuit production lines and baking systems it is highly recommended to give New Era Machines a try, with over 60+ years of expertise, their turnkey machinery has won the confidence of consumers and industry alike. Switch to them and witness the perfection.