How to Slower Down the Hydration of Dough?
Dear All,
We are facing problem in our soft dough biscuit at Moulding area (hydration of soft dough is so fast that way, discharge of dough at Moulding is less and rejection ratio is high)
Our soft dough biscuit has less vegetable shortening.
Process control from our side to pass the soft dough biscuit is as follows,
- We are using cold water ( atmosphere temp is high) so that friction factor will minimize
- Increased the moulding speed so that standing time will be less
- Baking time 4.10 min
Kindly advice how to slower down the hydration of dough.(by adding any chemical or by process control)
Rejection is high
Yield is less
We can not add more fat because of cost.
Pl advice.
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