BISCUIT MAKING

3. A contaminate which can occur in baked products. Detectors can reject products which contain this substance.
5. These products have similar ingredients to biscuits but are more moist.
7. A type of biscuit with a very high fat content.
9. One method of shaping very short biscuits.(2 wds).
10. biscuits made using mostly flour and water.
12. This is carried out on a small scale before a product is mass-produced.
13. The number of layers of dough in a Sayo biscuit.
15. The dough for Scotch Finger Biscuits looks like this before shaping.
17. - this ingredient makes a biscuit dough fragile and hard to roll out.

1. A necessary aspect of successful biscuit production.
2. Arnotts biscuits are made from dough which is made into thin sheet by this method.
4. A generic name for fats used in baked products.
6. A quality of biscuits with very high levels of fat.
8. Used in industry to bake crackers and biscuits on a production line. (2 wds)
11. What happens to left-over dough from the making of sheet biscuits.
14. One of the nutrients in wheat flour. It helps the structure to set.
16. A complex network formed when protein molecules encircle starch grains in dough.