Blisters and hollow bottom in rotary moulded biscuits
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell how the characteristics of the dough and the way of mixing affect this problem?
I think that the type of flour, the amount of water, the way we introduce some reworked material, the temperature of the dough are important, but I am not sure of that.
Please, could you help me?
Thank you in advance.
Best regards.
Eduardo.
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