字幕列表 影片播放 列印英文字幕 early in the 20th century on American Biscuit Company, introduced what they called a cookie sandwich. I don't know why it still looks like a biscuit to me, albeit the cocaine that disappears from the selection box first. Almost a century later, people still crave the sugary fusion of crunch in cream. Now that really takes the biscuit dunking biscuits in your tea or indeed, cookies in your milk is a tasty tradition on whoever started it must have bean one smart cookie. These biscuits start with pure granulated sugar. This worker heaps bags of it into a mixer as he prepares to whip up the butter. He has two kinds of cocoa. The combination will give the biscuits the desired taste and color. Pre mix of salt and other ingredients follows. Especially formulated. Canola oil mixture will transform these dry ingredients into a batter as huge beaters blend everything together. They had water on the batter starts to look like a bubbling chocolate suit. Then they are dry ice. This chills the batter as it evaporates. Lower temperature is important as they have flour to thicken the batter into a dough. The dough will turn out to be less crumbly than it would have bean. If kept at room temperature, a pre mix of leveling ingredients goes in next. One final mix on this chocolate dough is ready to go. The workers shovels it onto a great, which protects his fingers as he presses the dough down into a molding machine. This machine forms the dough into biscuit shapes while pressing intricate designs and the brand name onto them it. John's out on impressive 5000 pieces of biscuit goodness every hour. Freshly molded biscuits now move from the silicon conveyor to a steel one. It takes them into a gas oven, where they travel in a continuously for several minutes to receive uneven baking. After that fan school, the biscuits to the desired Chris Penis. Then they moved to another conveyor, which feeds into a series of shoots. Biscuits travel over ramps designed to make them fall into a certain position. One Roland's plane signed up on the next blends with the patent side up. This puts them in the right orientation for the all important creamy filling. It's a high speed operation, as a cylindrical pump deposits this vanilla filling onto the plain sight of the biscuits newly anointed biscuits head over to the next station. Hear machine removes the top biscuits onto the bottom ones. Then they move up for the count. Mechanical fingers separate them into Bunches of 11 then prepares swing into action to move each bunch forward. They released the cookies neatly into plastic trainees. The trays now for biscuits, move on to the wrapping station in metallic film on wines and wraps around the trays. Jaws move in to seal the packages at both ends. Finally, that shipped to retailers. But once these biscuits are in the cupboard, it might be tough to keep them under wraps.