Biscuits batters

While all biscuit doughs need to be mixed the other requirements of the mixer depend on the type of dough involved. Biscuit doughs are normally classified as hard developed doughs, semi-sweet, doughs, short doughs and batters. The needs of each type are considered separately below. 

Batters. A few biscuits are made from a dough so soft that it is really a batter. These products sometimes contain eggs. As these products are nearly cakes they are made in a cake-type mixer with a high sheer rate to incorporate air. 

Lecithin will function as a release agent, providing cleaner and faster pet food or biscuit parting from a stamp or mold. A reduction in the amount of pressure required to create an impression with a stamp is seen when lecithin is used in the mix. The ease of formation of intricate, stamped, surface appearance details, especially with low-fat products, is also improved with lecithins. When dough is being cut, lecithin improves release from the die, especially with rotary cutters. With superior release, foods and biscuits are formed with a better impression, and lower numbers of cripples (i.e., improperly formed product). Some pet biscuits are formed from a batter injected into a mold prior to cooking. Lecithin can improve flowability of the batter so that it fills all the mold corners and cavities. After cooking, lecithin improves release from the mold. 

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