Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days
Good morning,
Biscuit ingredients:
wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.
Chocolate filling:
Sugar, rafined oil, chocolate, modified starch, emulsifier
White filling:
Sugar, vegetable oil, modified starch, lactose, vegetable fat, almonds paste, emulsifier
Biscuits/filling 75%/25%
White filling is not liquid anymore but the chocolate one is ok - both are thermostable.
I know that the moisture content is too high, but baking at higher temperatures can solidify the white filling.
The fillings after baking have a temperature below 100 degrees Celsius
Maybe reducing the glucose syrup will help to lower the moisture content, which should be around 3-4%?
Thank you all in advance for your advices.
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