Our biscuit specialities
Biscuits are popular sweets that are produced in a variety of shapes,
flavours and textures. Their production involves several steps and can vary
depending on the type of biscuit. Our range includes a variety of the finest
biscuits from a wide range of manufacturers who place great value on traditional
craftsmanship and the highest quality raw materials and production. Find out
more about the production, shaping and final touches to various biscuit
specialities here.
The manufacture of our biscuit specialities
Biscuit production begins with the careful selection of high-quality
ingredients according to a precise recipe. Typically, the ingredients are
weighed out and processed into a dough in a kneading bowl. Depending on the type
of biscuit speciality, either a hard or shortcrust biscuit dough is
used.
Dry biscuit dough
Dry biscuit dough contains less fat
and sugar than shortbread dough. The typical ratio is 100 parts wheat flour,
10-20 parts fat, 20-30 parts sugar and 10-30 parts water: this dough is often
stretched and folded to achieve a characteristic crumbly layered
structure.
Shortbread dough
Shortbread dough, also known as
shortcrust pastry, is the basis for many popular baked goods, including
traditional British shortbread.
This dough is characterised by a higher
fat and sugar content, with the typical ratio for 100 parts wheat flour being
20-70 parts fat, 30-70 parts sugar and 0-25 parts water.
Shortbread is an essential part of the classic British tea time and is just
as enjoyable with coffee. The main ingredients are butter, sugar, flour and
starch, whereby the butter plays a particularly important role. Specially
produced butter is often used for high-quality shortbread, as it contributes
significantly to the unique texture.
During production, it is important to knead the dough only minimally in order
to reduce the formation of gluten. This contributes to the characteristic,
crumbly texture, which differs significantly from industrially produced
products.
Traditional production methods, such as those used by small
family businesses, value handmade products made according to traditional
recipes.
The combination of high-quality ingredients, especially the carefully
selected butter, and traditional baking methods gives shortbread and other
shortbread biscuits their distinctive quality. This attention to detail clearly
sets them apart from mass-produced goods and ensures a valued treat at tea and
coffee time.
Shaping different biscuits
After preparing the dough, the biscuits are moulded. This is done using
various methods:
• Rolling out and cutting out: The dough is rolled out
thinly and the biscuits are cut out.
• Rolling machines:
The dough is pressed into the desired shape by rolling. This enables the
production of various biscuit patterns, including embossing, drawings and
company logos.
• Moulding: Soft shortcrust pastry can be
pressed through special nozzles to create specific shapes.
Baking and finishing
The moulded biscuit specialities are baked in conveyor ovens. After baking,
they often pass through a cooling section to reach room
temperature.
Special features
Biscuits can be refined
in a variety of ways:
• Filling: Sandwich biscuits are given a filling that is
automatically dosed and covered with a second biscuit.
•
Coating: Biscuits can be coated with chocolate or other
icings.
• Decorations: Fine sprinkles or other
decorations can be added.
• Dipping: Some biscuits are
dipped in coloured liquids to give them a special look.
Sweet Cult Cookies and other biscuit specialities from around the world in our range
Our bestseller: Sweet Cult Tea Toasts!
Our ultra-thin
wafers offer an unrivalled crunchy experience, refined with delicate nuances of
cinnamon and sugar or delicious vanilla. Perfect for a relaxed afternoon tea or
an elegant coffee table, Tea Toast is the ideal complement and
a real highlight for any occasion.
Biscuits from around the world: tradition and delight
Come and discover the fascinating variety of biscuit specialities from
different regions of the world, where tradition and master craftsmanship meet.
Whether handmade biscuits from England or Italian biscuit classics - each region
produces unique worlds of flavour.
The traditional family bakery Artisan Biscuits from
Ashbourne, England, has been producing handmade biscuits made exclusively from
natural ingredients for over 70 years.
Their creations reflect pure
quality and attention to detail. Miller's® biscuits
are a highlight, offering both American classics such as Strawberry Cheesecake
and British dessert specialities such as Sponge Cakes.
Italy also inspires with its centuries-old baking tradition. In Piedmont, the
Officina Nobili Bontà patisserie produces crispy organic
waffles that are renowned for their exquisite quality and craftsmanship. In
Tuscany, the Dante Scapigliati pastry shop has been producing the popular
cantuccini for almost 100 years - a traditional almond biscuit that combines
Italian baking artistry and culture in every bite.
Delve into the world
of international biscuit diversity and savour these culinary delicacies that
combine culture and delight in perfect harmony.
Scoprite l'affascinante mondo della pasticceria - Una varietà di temi e prelibatezze:
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