Each product takes an amount of energy for baking for achieve the correct structure, moisture content and colour.

The energy required varies with each type of biscuit, crackers, short dough biscuits and cookies. Each individual biscuit also varies depending on the formulation and quality of the ingredients and the final structure, moisture content and colour required.

Energy is required to bake biscuits as follows:

1. The dry ingredients must be raised in temperature from ambient to baking temperature
2. The water in the dough must be raised in temperature from ambient to 100^oC
3. Energy must be provided for the latent heat of evaporation
4. The water vapour must be raised from 100^oC to the baking temperature

The following is a guide to the approximate energy required for different categories of biscuits.

Rotary moulded biscuits:        0.17 – 0.20 kWh/kg of baked biscuits

Hard sweet biscuits:                  0.25 – 0.27 kWh/kg of baked biscuits

Crackers:                                         0.30 – 0.33 kWh/kg of baked biscuits

Note: These are theoretical calculations and this is an approximate guide only. Calculations should be made for each formulation and baking profile.

For enquiries and more information please contact Baker Pacific at bakerman@dircon.co.uk