BISCUIT MAKING

4. The number of layers of dough in a Sayo biscuit.
5. A contaminate which can occur in baked products.Detectors can reject products which contain this
7. A type of biscuit with a very high fat content.
8. A necessary aspect of successful biscuit production.
12. These products have similar ingredients to biscuits but are more moist.
14. Used in industry to bake crackers and biscuits on a production line. (2 wds)
15. This is carried out on a small scale before a product is mass-produced.
16. Arnotts biscuits are made from dough which is made into thin sheet by this method.

1. A complex network formed when protein molecules encircle starch grains in dough.
2. What happens to left-over dough from the making of sheet biscuits.
3. Biscuits made using mostly flour and water.
6. One method of shaping very short biscuits.(2 wds).
7. A generic name for fats used in baked products.
9. One of the nutrients in wheat flour. It helps the structure to set.
10. This ingredient makes a biscuit dough fragile and hard to roll out.
11. The dough for Scotch Finger Biscuits looks like this before shaping.
13. A quality of biscuits with very high levels of fat.