Biscuit Dough Mixing Tips For Better Texture

Nov 26,2025

Master biscuit dough mixing tips to understand mixing methods and key considerations for biscuit dough. This will help food factories improve mixing efficiency, stabilize dough quality, and achieve higher-quality biscuit production.

How Biscuit Dough is Mixed

The mixing process for biscuit dough mainly includes four stages: mixing solid ingredients, adding fats, adding liquids, and finally forming a biscuit dough.

• First, flour, powdered sugar, leavening agents, and other dry ingredients are evenly folded in a biscuit dough mixer to form a basic dry ingredient mixture.
• Then, fats such as butter and palm oil are added, allowing the dry ingredients to gradually coat the fats, forming a sandy structure.
• Next, eggs, water, or other liquids are slowly added, causing the biscuit dough to gradually become softer and eventually reach a pliable state.

How Biscuit Dough Mixing Machine Work

They typically use Z-shaped blades, planetary mixers, or ribbon mixers to achieve rapid mixing through powerful cutting, tumbling, and pressing. The equipment controls speed and time in segments according to a preset program, first breaking up the ingredients at low speed, then accelerating the mixing at medium to high speeds to ensure the flour particles evenly absorb the fats.

 

The intelligent machine also features automatic feeding, temperature monitoring, and vacuum mixing functions to ensure stable biscuit dough quality. The entire machine operates within a sealed chamber, effectively reducing air intake and maintaining the density and consistent texture of the finished biscuits.

Key Considerations for Mixing Biscuit Dough

• Temperature Control: The temperature of the fats determines the biscuit dough's plasticity. Overheating will cause the dough to become sticky, while underheating will affect mixing efficiency. Generally, maintaining a temperature of 18–22℃ is ideal.
• Mixing Time: Overmixing will cause excessive gluten development, resulting in hard biscuits; undermixing will lead to oil-water separation and difficulty in shaping. Adjusting the mixing time according to the recipe is crucial.
• Ingredient Addition Order: The order of "powder—fat—liquid" must be followed to avoid adding too much water at once, which can cause localized lumps in the biscuit dough.
• Speed ​​Control: Start with a slow speed and gradually increase the speed of the biscuit dough mixer machine to avoid dust dispersion, reduce machine load, and improve mixing uniformity.
• Dough Moisture Content: The moisture content directly affects extensibility and shaping quality. Strict control according to the process is necessary to prevent surface cracking or shrinkage during biscuit baking.

 

Advantages of Using Industrial Biscuit Dough Mixer

• Its specialized paddle structure quickly cuts the dough, improving oil dispersion efficiency and resulting in a stable and consistent biscuit dough structure.
• The automated control system records different product recipes, ensuring consistent quality for each batch of biscuit dough.
• The enclosed mixing environment of the biscuit dough mixing machine reduces human intervention and improves hygiene standards.
• Industrial equipment has a high processing capacity, significantly increasing output and making it more suitable for continuous production in medium to large-sized food factories.
• Compared to manual or conventional mixing methods, dough mixers offer significant advantages in uniformity, efficiency, hygiene, and consistency.

 

In general, biscuit dough mixing tips are essential for producing high-quality dough. Industrial biscuit dough mixing machine specialize in this, mastering mixing time, ingredient addition sequence, and temperature control.