We are looking for petit beurre plain biscuit tests.
We face some issues with the process, and I would like to share the recipe with you for any notes.
Knowing that the fat level is high to get softer bite for the biscuit
Wheat flour 100 kg
Shortening 20 kg
Sugar 27 kg
Water 22 kg
Invert sugar 10 kg
Corn starch 2 kg
Skimmed Milk powder 3 kg
Ammonium bicarbonate 1900 grams
Sodium bicarbonate 1200 grams
Sodium metabisulfite 50 grams
Lecithin 400 grams
Salt 800 grams
So, is the recipe balanced as we face many issues like hard bite even the fat is so much, sometimes the biscuit don't raise well even the leavening agents is high.
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