Part 4/7:
To produce the desired consistency, water is added, transforming the mixture into a bubbling chocolate batter. The temperature of the mixture is lowered with the introduction of dry ice, which is crucial for achieving the right texture once flour is added. Afterward, a pre-mix of leavening ingredients is included, completing the final mix and preparing the chocolate dough for molding.
Workers then feed this dough into a grate, where it is portioned into individual pieces by a molding machine. This equipment not only shapes the dough into biscuit forms but also engraves the iconic Oreo design onto each cookie, producing an impressive 5,000 cookies every hour.