We use cookies to enable user account features. By continuing to use the site, you accept these
necessary cookies.
We request your consent to load trackers that help us improve this website. Please see our Privacy Policy for more details.
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like...
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump.
My recipe:
225 kgs Icing su...