The Ideal Conditions Temperature and Humidity
everyone, I would like to get your opinion on the ideal conditions (temperature
and humidity) when producing butter biscuits (with or without chocolate) and
are the best conditions for hygroscopic raw materials and the fi...
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14% butter and 14-21% margarine, it doesn't fully extr...
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet?
My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sodium metabisulphate,800gramms ammonium bicabonate,1...
Drying of iced biscuits
Hi all!What are the recommended drying conditions (T°, HR%, time) for iced biscuits like Fox's Party Rings?
Rapeseed lecithin in hard dough biscuits
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen). Actually, I found nothing about the differences between these. it is possible to appear the oxidation ? Thank you!