Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are with protease. We took into account the migration of moisture, but the moisture of the biscuits is good and they break from one day to the next, being protected from air currents, major temperature changes. Is it possible to have too much or too little protease?
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