I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased its dosage as well, but the baked caramel biscuits are not enogh fine structure, well to hard, well hard to bite. Could you please give me some advice and send me information, where is the proper place to get relevant technological description for baking caramel biscuit.
Thank you all in advance.
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