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The difference between a crisp cookie and a tough cookie?

The main ingredients of biscuits are wheat flour with added sugars, oils, eggs and dairy products. According to the formula and production process, biscuits can be divided into two categories: toughness biscuits and crisp biscuits.

The characteristic of the toughness biscuit is that the impression modeling is mostly concave, the surface has the needle eye. The surface of the product is smooth and smooth, the cross section structure has layers, and there is a feeling of crispy, chewy, crunchy for its unique characteristics. The sugar and fat of a tough cookie is lower than that of a crisp cookie. Generally use less than 30% sugar and 20% oil.

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The characteristic of crisp biscuit is the impression model modelling is convex flower more, decorative pattern is apparent, structure is close, for flour amount 14%~30%. Some special products with loose sweetness can use up to 50% fat.

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Guangdong Quyuan Food Co.,Ltd is a sino-foreign joint venture enterprise which is founded in 1996 with a history of 22years of biscuits, cookies, egg rolls and moon cake production and OEM experience. Email:quyuanshipin@teah.net

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