All the ingredients included here are derived from milk or eggs. In their principal value is there are also tenderising properties associated with the fats and emulsifying compounds which they contain. Milk, butter, cheese and eggs have been traditional ingredients for baking due to their exceptional nutritional values as well as their flavour. The techmology of milk production has now developed to such an extent that there are a large
The only difference between a fat and an edible oil is that at ambient temperature a fat is semi-solid, and appears more or less firm to the touch, and an oil is liquid. They are both of similar general chemical composition. Edible oils are completely different in chemical form to mineral oils that are used as fuels or for lubrication. Most mineral oils are hazardous to human health and should not be even a small
4.1 Introduction White wheat flour is the largest ingredient in nearly all biscuits. It is made from wheat by removing the brown surface coating and the embryo(the bran and the germ) and reducing the particle size to a fine powder. Modern milling methods are very complex involving many stages principally because it is difficult to separate the bran from the white central part (known as the endosperm)of the wheat
Biscuits are small baked products made principally from flour, sugar and fat. They typically have a moisture content of less than 4% and when packaged in moistureproof containers have a long shelf life, perhaps six months or more. The appeal to consumers is determine by the appearance and eating qualities. For example, consumers do not like broken biscuits nor ones that have been over or under baked
