Confectionery Industry Technology

Spritz cookies from a soft dough and fine biscuits

   Soft dough and small biscuit cookies Typical members of the high-fat butter biscuit group are some types of Danish butter cookies, Viennese whirls and Spritz. Butter dough soft enough for jigging is called a poorly structured dough. Products are formed by extrusion similarly to wire-cutting liver (and often on the same machine), [...]