Garibaldi Biscuit
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We are preparing ourselves to produce Garibaldi biscuits. As you know, in this product raisins or sultanas enter the dough and then the baking process is done. My question is, both technically (cutter mold) and qualitatively, do raisins need to be preheated? Is it necessary for the temperature of raisins to always be within a certain range, or does it matter whether the raisins are hot or cold? Do we have to do anything in advance to prepare the raisins?
Thanks for your attention
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