Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diameter? It is baked in solid steel band in a 5-zone hybrid (DGF\cyclothermic\convection) oven. As the center is not completely baked, moisture, diameter and texture get impacted.
I also used to bake this kind of cookies in forced convection oven. Since you are having the hybrid oven I recommend initial direct heat oven can be used very minimum and actual baking start from cyclothermic and convection oven. As here we require less bottom heat and more top heat to spread as well to bake. I recommend completely remove steam from lost oven and keep maximum in cyclothermic phase. If direct fire is occupying 50% of the oven length please see that bottom hard casing is not happening and keep the temperature like that and bake in cyclothermic and colouring in convection oven. Pl give me feedback if this is not happening as per your need.
Better to go less on sugar syrups and powder can be replaced.
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.
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..
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
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
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.
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.