Biscuits & Cookies

Dough for biscuits and cookies differ in fat content. Several processing technologies are used for the production, including extrusion, wire cutting, rotary moulding, stamping and cutting. The fat must have the right properties for dough making and forming, but must also re-crystallise after baking in a way that to avoid fat-bloom on the surface of the biscuit. Originally boxed margarine was used, but this is rarely seen in the industry today. Shortenings in solid form, or pumpable shortenings already crystallised by the fat producer, have today replaced the boxed margarine.

Fat recommendations for Biscuits & Cookies

• Boxed shortenings - Akobake
• Pumpable shortenings - Akobisc
• Liquid margarine - Akofluid and Marba