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Why does wire cut biscuit dough get sticky when using oil?

November 11, 2021


When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky.It causes a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we use solid shortening, dough is perfect. The mixer is a Tonelli vertical type, ~400-450 kg capacity, no jacket, 30 rpm as lower speed. Ingredient water is room temperature.

We don’t have resources to cool the dough below 28ºC, I tried to reduce mixing time, include ice scraps, reduce mixer velocity, increase emulsifier and oil, reduce water, with no results so far. My intention was to achieve a max 21 ºC dough to avoid gluten development, what I believe is the cause of the stickiness.

I really don’t know why this occurs only with oil. And I don’t know how to eliminate this issue. I have been using oil in dough for many moulded and laminated biscuits and crackers so far, with no issues, since some measures are taken, of course.

Maybe someone could explain to me what could be done to solve this issue, and the reason it occurs only with oil in dough?

Thanks in advance

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