Petit beurre biscuit mixing
Good aftetnoon.
I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.
I have received different recommendations about the right mixing time, some said 20 minutes, some said 25 minutes.
Also, is there a relationship between the mixing time and the hard bite of biscuits, as I have told that mixing for long time will give hard bite after baking.
How can we know that the mixing is ok, and we not need more?.
Should we use high speed mixing, or low speed mixing to avoid hard bite biscuit, or both of them is ok.
What is the normal rate of temperature increase while mixing, I mean for example the temperature will increase by 1°c every 1.5 minutes. Knowing that the temperature of the raw materials is about 29°c these days.
Thank you in advance
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