: Modern plants use automated silo systems to pneumatically convey flour and sugar, ensuring consistent temperature and moisture levels before mixing. 2. The Mixing Process

💡 : The primary differentiator in this industry is consistency . Because these products are sold by weight and count, even a millimeter of "spread" during baking can lead to significant packaging failures and waste.

: These act as "shortening" agents, interfering with gluten development to create crumbly or crisp textures.

: Common for hard biscuits, where all ingredients are mixed simultaneously to develop a specific gluten web.

Dough rises (leavening); fats melt and the structure expands. Moisture removal

The "structure set" occurs as starch gelatinizes and proteins denature. Maillard reaction

The method of shaping depends entirely on the dough’s rheology (viscosity and elasticity).