We often see that a part of biscuit has foaming surface which affect product quality seriously. It shows in A: uneven surface color, dark color in frothy places, light color in without froth; B: Easy to break up for frothy biscuit during transportation. Bad sale for their ugly appearance

This text concludes several reasons that leads frothy biscuit and relevant methods for preventing this.

1. Humidity in furnace affects biscuit, what we named as “water bubble”
2. Printing die which can not be broken by needle will affect biscuit quality
3. There is less needle hole or not scientific arrangement will affect biscuit quality
4. Too little grease content will affect biscuit quality
5. Too much flour on the surface will affect biscuit quality
6. Too strong power for backing biscuit
7. Too much flexibility of flour will affect biscuit.