The Pros and Cons of oil spraying on biscuits

The Pros and Cons of oil spraying on biscuits

Do you know why do some biscuit look shiny and golden?

Many salty thin crackers and sweet hard biscuits are produced with a coating of oil while the biscuits are still hot. When the biscuits are coming out from the oven, they are then passed through an oil spray, where they are sprayed with vegetable oil.

The oil layer can be sprayed on the surface of the biscuit or on both the upper and lower surfaces, and the amount accounts for 8%-18% of the biscuit's weight.

Oil spray greatly improves the appearance of the biscuit surface, increases the color of the biscuit, and improve the biscuit tasty.

For salty or sweet biscuits, most of time we don't mix with dough before baking, because favor will be lost greatly after baking. And spay favor oil after baking is an effective technique.

However, the oil on biscuits is easily rancid, because the oil is hot when spraying, (oil temperature is controlled at 80°C to 90°C) and it is exposed to oxygen under this condition. The oil is a thin film on the surface of the biscuit, which is again ideal for oxidative rancidity. Therefore, the use of anti-oxidant oils or fats is greatly recommended.

If you have any interest in the oil spray machine for biscuits, welcome to contact me.