Baking and flavoring process for biscuits, bread, and snacks

1. Mix flavors and spices into snack ingredients before baking

This method is to knead flavors and spices directly into the raw materials during dough making, but due to high-temperature baking, some flavors and spices will evaporate or decompose. Therefore, heat-stable flavors and spices are usually used, such as vanillin, nut flavors, or some spicy flavors. In addition, microcapsule powder flavors are also widely used due to their high thermal stability, but even so, in order to ensure the aroma, the amount of flavors and spices is usually increased, and the aroma rate is generally between 0.2% and 0.4%.

2. Spray or apply flavors and spices on the surface after baking

This method is to spray or apply oily flavors and spices on the surface after biscuits, snacks, etc. are baked. This method can avoid the loss of aroma caused by high temperature, but the flavors and spices are exposed to the outside and are easily volatilized or oxidized during storage and sales. Therefore, oily flavors and spices with higher stability are usually selected, and care is taken to protect the flavors and spices from wear during packaging. The general flavoring rate is 0.01% to 0.05%.

3. Sprinkle powdered flavors and spices on the surface after baking

This method is suitable for savory and fragrant biscuits and fast food. Usually, powdered flavors and spices are sprinkled on the surface of the food after spraying oil. Powdered flavors and spices are better resistant to oxidation and volatility due to the capsule covering, but they may cause pollution to production line equipment, especially for small and medium-sized enterprises using a single production line, which requires special attention. The flavoring rate is usually 0.01% to 0.05%, which is suitable for various savory flavors and spices.

4. Add flavors and spices to the filling or covering ingredients of snacks

This method is to add flavors and spices to the filling or covering layer of snacks, such as cream, jelly, jam, etc. This is an indirect flavoring method, and various types of flavors and spices can be used. The flavoring rate is generally 0.02%. This method helps to increase the added value and hobby of the product. It is widely used in sandwich biscuits, pretzels and other products. Applicable flavors and spices include milk, butter, various fruits, nuts, etc.

Summary

In biscuits, bread, and snack foods, the use of flavors and fragrances needs to be selected according to the production process and characteristics of the food. Whether it is surface treatment before or after baking, or indirect fragrance through fillers, the thermal stability, volatility, and impact of flavors and fragrances on the overall flavor of the product need to be considered. Reasonable use methods can not only retain the aroma to the maximum extent, but also improve the quality and market competitiveness of the product.