I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough?
Heard that Regal Biscuits texture is super different than any other Marie biscuits. But i have yet to try. Just would like to find out the possibility of using soft dough and yet could be sheeted similar to hard dough.
Will update again on the Regal biscuit texture once has tasted it. :)
One of the easiest ways to change the texture of a hard dough product like Marie is to change the baking band. Different textures can be achieved using the same dough but baking on a solid steel band versus a woven band like Z47, with the steel band being much more tender than the product baked on a wire.
I haven’t seen the Regal Marie in many years but it’s worth checking the biscuit base to see if it has any base pattern which is always left when baking on a wire. No pattern is left from a solid band. If there is a wire impression on the Regal Marie it would mean that the recipe is dictating the texture, so changes such as reducing the sugar, increasing the fat and adjusting the raising agents could be tried.
If you have high sugar and high fat with just developed gluten with high mix time will get you texture like soft dough biscuits. Like Britannia Vita Marie Gold.
pleased to inform you that based on our experience we also make rotary moulding rollers with Marie shape (soft dough), of course the texture will not be extrale the same but there are quite a number of biscuit factories world wide making Marie with soft dough
Hi, Mr. Andrew.
Thanks again for the sharing.
I just got the Regal Marie delivered to me today through Shopee. :)
Here you go, the picture of Regal Marie. Seems like it is from a solid band.
And the biscuit is chewy. Somehow the texture is just like chewy cookies (Otis Spunkmeyer Subway Cookies). But of course not as chewy as that.
And the layering is quite thick.
Good snapping hard crunch sound but when you bite it, it is chewy, stick to the palate and does not has much crunchy mouthfeel.
Above with wire marking is from Brittania.
Layering quite thick as well but the texture is super light and soft crunch.
Hi, Mr. Srinivasan.
Thank you for the insights on high sugar, high fat and high mixing time.
Currently using 20% sugar, 5% glucose syrup, and 13% palm oil with 2.5% ammonia bicarbonate and 0.5% sodium bicarbonate. SMS 400ppm. But mixing is not long enough enough to have the just developed dough. Will adjust on this for the next trial. But are the total sugars and fat high enough?
Another thing is i am just using 3 tier deck ovens. Pre-layered with a tray and bake on perforated tray. In the midst looking for any suppliers whom can supply wire trays for lab scale. Hopefully soon can get it.
Thank you in advance :)
The base looks typical of a biscuit baked on a steel band. One other check worth trying is to measure the biscuit pH an alkaline ph gives a less crunchy texture than an acid pH
I have never made this, but if I had to, I would use some diluted SMS (Sodium Metabisulfite) after flour is added. I would also mix for at least 5 minutes, maybe using warm water. If you want to sheet or laminate a short dough, you will need to overcome fat lubrication to develop some gluten, as short doughs have more than 10% of fat and low water amount. SMS might give you some extensibility, while mixing and water could help in gluten development. Good Luck