Dear Jose,

you told about 10mm height and what is the diameter.  How much it will spread in the oven.

kindly let me know mostly i can give suggestion only after understanding the spread ratio.

hi;

I think.. if your recipe has so much sugar syrups or etc.. they also make some problems for baking process. may be I can balance your recipe to get better baking profile..

Dear jose

I recommend that you raise the height of the Panning Webm allowing the product to Turn-Over, creating an Open Surface Texture, allowing for the Cookie to expand in the first zone of the oven

Follow this up by baking with a higher ratio of Bottom Heat to Top Heat and have the Extraction Dampers closed in the First Zone

Best regards

George

Dear Jose,

yes...

It is exactly what you should do.  I hope you will get the target.  thank you....

Another option is to use a Larger particle size of Sugar

Regards

George

Dear jose,

several options could be use 

1 baking : the classical baking curve for cookies use a hole of energy transfer between third to half part of oven that you can have enough energy transfer in the beginning to bake the product and manage a collapse to be able to spread the biscuit 

2 dough quality : manage viscosity and ratio between icing and cristal sugar to optimise the spreading effect 

nevertheless becarefull to avoid crusting in the beginning because if you crust it, you will have very high moisture in the heart of biscuit, energy balance is important but becareful with DGF in the beginning to avoid to use too much power, exhaust management could be a part of the answer and important to be sure to have enough burner light on. better to have more burner with lower power than reverse way for cookies.

Hello

Srinivasan, it needs to spread about 53% of its diameter in oven, what is quite a lot, I guess. 

George, the backflip is not a an option for me now. And due to the line speed I believe that it could impact cookie alignment on web after the fall, but it do open the structure, and also an excellent option to give homemade aspect for knife cut cookies. I've already tried raising bottom heat, also with minimal extraction in first zones. Problem is that with higher bottom heat, I get less spread, and then higher thickness. But maybe I could use more bottom heat with some more leavening to assure spread, I will try it , thanks. 

Beyhan, changing formula is not an option right now (besides leavening, water and sugar particle size), but thanks. You are right when you say that syrups can help retaining some moisture, but powder and crystal sugar improve spread, and a bigger spread also helps in height reduction.

Thank you! All suggestions are welcome.

Thank you, Srinivasan. If I understand well, you are suggesting less or almost no DGF heat at beginning, to improve the spread and also not forming the crust, compensating it with more cyclothermic and convection heat later, after it spreads, is that right? So I'd get it thinner and with less moisture. Please correct , if I did not interpreted well. Sounds a good strategy.