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.
There are a few things I would change on your recipe as follows
Reduce the water to 18 kg - with the high fat content the dough may be too soft after development
Reduce the Invert to 5 Kgs, the main role of this ingredient is to improve the baked colour and with your level of Sodium Bicarbonate plus Milk Powder you will probably get exessive browning. The Invert may also contribute to the hard bite
Remove the cornflour and replace it with flour - at the level you are using it it has no effect
When you mix the dough only add the metabisulphite (use a 10% solution in water) after the dough has formed a ball, this will help prevent the Ammonia reacting in the dough rather than in the oven.
If you are able to measure the biscuit pH it will be helpfull in establishing if the Sodium Bicarbonate level is correct
The level of sugar is okay but make sure its not being dissolved too much so use granulated sugar rather than powdered sugar as dissolved sugar increases biscuit hardness.
Dear Mr. Andrew Hughes,
Thanks for your reply.
About the dough softness, you are right, we got soft dough which caused obstacles in running it on the line, so we will reduce the water next time, and your note let me ask, how can we determine the right amount of water, as may be we will need 20 kg for example, so how can we know this during the mixing.?.
We reduce the invert sugar as well.
Some people asked us to add corn flour to avoid checking problem after baking, so eliminating it will not cause a problem in this concern?.
We add the SMS solution after 2 minutes from start mixing, after all ingredients mixed with each other, and will assure about the point of the mix should be as a ball.
We don't have ph meter, but will buy one, and appreciate if you can mention the suitable ph value for the dough.
We already use granulated sugar, and powdered sugar.
Thank you very much
Checking is caused by incorrect baking or cooling and the addition of a small ammount of cornflour wont prevent it.
The ammount of dough water required is directly affected by the water absorption of the flour which makes it extremely difficult to predict as this varies all the time. The best way is to make a few small test batches and adjust the water content based on the dough softness.
The pH is measured on the baked biscuit not the dough, by grinding some biscuits and dissolving 10% in distilled water leave to soak for 30 minutes before measuring (shake and stir twice during soaking) The finnished value for a Petit Buere should be 7.3 to 7.5