bakery product

1. Biscuits and Cookies
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. Introduction:-
In order to produce cookies having their
own
special
characteristics,
an
understand of raw material, process and
special attention for extended shelf life
is very necessary.
However, in most cases the difference
between two type of cookies is so little
that they may very in shape, size , color
but there is hardly any difference in
taste and flavour.

3. Today shop offer a vast range of well
flavoured biscuits in eye-catching
packets but fewcan compete with the
flavour, texture and aroma of the
freshly bake variety.

4. What's the difference between biscuits & cookies
The original term "biscuit" derives from the Latin "bis
coctus," or "twice baked." Ancient Roman armies were
issued biscuits as part of their rations. Hardtack, ships
biscuit, rusk and mandelbrot descend from this culinary
lineage. Advances in technology permitted a wider range of
biscuit products. Small cakes and delicate wafers were
gradually added to the family of biscuits. In most Englishspeaking countries, the traditional definition of biscuit
remains. In the United States the term "biscuit" was
reassigned to denote a small, soft, quick-leavened bread
product served piping hot. Cookies are biscuits in
UK, Australia,NewZealand. Biscuits are fluffy
bread, similar to scones but not as hard in the US.

5. BISCUITS MAKING METHOD
1.Rubbed-in method
2.Creaming method
3.Melting method
4.Whisked method
5.Refrigerator method
6.No bake biscuit

6. 1.Rubbed-in method
In this method biscuits made by butter or egg
and use the chilled water for rubbing in to
prevent the mixture from sticking together.
In which rub the flour and creaming or liquid
mixture with your fingertips until the mixture
resembles bread crumbs.
Milk or eggs or water are usually added to bind
the dough which is then shaped or rolled out
and cut as required.for e.g. orange biscuit etc

7. 2.Creaming method
Biscuits made by this method for using of butter
and sugar powder with a wood spoon or electric
mixer until it is soft and creaming. After adding
flour and binding ingredients the dough can be
kneaded lightly.
If the dough is too soft, chill it the refrigerator
until firmer.

8. 3. Melting method
In which butter sugar and syrups are melted
together, then the dry ingredients stirred in,
offen with fruit and nuts.
The resulting dough is quite soft because of high
portion of sugar, but it firms up on cooling.
Then the mixture can be rolled out, spooned or
pressed into tins or baking tray. The baked
biscuits crisp on cooling

9. 4. Whisked method
This method is used eggs and sugar are
whisked until creamy and soft. After that
melted butter and flour have been added. Soft
mixture are ready for spooning or piping on
the greased baking tray.

10. 5. Refrigerator method
These biscuits are usually made by
creaming method, but dough is too soft
to work until it has been through
chilled.

11. 6. No bake biscuit
Although these are not true biscuits they
are just as delicious and quick made. In
this
method
involved
melting
butter, chocolate and sugar in a sauce
pan and adding crushed biscuits, fruit
and nut.

12. Video of cookies
Video of biscuits decoration
butter milk biscuits
cookies

13. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com