We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen since we started using a non-palm, liquid lipid (used at room temperature, very low SFC), instead of solid shortening.
Even though I had worked with dough like this before, it is the first time that this behavior causes a machine stoppage. I'd be glad if I could get help in understanding why this occurs (the physical chemistry involved), and what actions could solve or mitigate the issue. The dough is a typical one for wire-cutting, no inclusions.
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