30
20
10
00 10 20 30
Units of sugar to 100 units of flour
Units of fat to 100 units of flour
Lean semisweet recipes shown
5.17 Enrichment of lean semisweet dough recipes shown.
5.6.1 Developed doughs
Low fat and/or low sugar semisweet biscuits
Recipe no. 36 37 38 39 40
Type product cabin rich tea cabin gem petit beurre
flour, weak 100.00 100.00 100.00 94.34 90.45
cornflour 5.66 9.55
granulated sugar 16.98 17.83
powdered sugar 10.30 10.29
cane syrup 80 % 20.00
invert syrup 70 % 2.00 4.46
glucose syrup 80 % 3.77
honey 80 % 1.91
dough fat 14.30 1.82 9.43 12.74
margarine 2.14 2.64
lecithin 0.19
amm. bic. 0.86 0.78 0.86 0.38 0.13
soda 1.00 0.64 1.00 0.75 0.96
salt 0.86 1.16 0.86 0.75 0.76
SMS 0.006 0.024 0.006 0.008 0.050
vanilla/in* 0.10 0.10
liquid flavour* 0.10
biscuit recycle 1.89
added water 29 20 29 19 21
* These ingredients are not represented by accurate quantities.
30
20
10
0
0 10 20 40
Units of sugar to 100 units of flour
Units of fat to 100 units of flour
Rich semisweet recipes shown
30
5.18 Enrichment of rich semisweet dough recipes shown.
High fat and/or high sugar semisweet biscuits
Recipe no. 41 42 43 44 45
Type product rich tea marie petit beurre tea finger marie
flour, weak 100.00 100.00 100.00 100.00 98.98
cornflour 1.02
granulated sugar 17.97
powdered sugar 25.00 21.40 28.79
cane syrup 80 % 6.25 2.68 3.37
malt extract 80 % 2.14 2.59
glucose syrup 80 % 7.03 1.44
liquid sugar 67 % 34.21
dough fat 21.80 21.40 8.00
margarine 21.60
butter 11.72 17.76
lecithin 0.39
SMP 3.13 9.00
whey powder 0.89
dried egg 0.78
amm. bic. 0.36 0.85 2.34 0.13 0.42
soda 0.54 0.45 0.63 0.50 0.48
salt 0.71 1.25 0.70 1.09 0.99
SMS 0.034 0.039 0.070 0.039
liquid flavour* 0.10
biscuit recycle 2.34
added water 21 20 18 6 20
* This ingredient is not represented by accurate quantity.
30
20
10
0
0 10 20 40
Units of sugar to 100 units of flour
Units of fat to 100 units of flour
Semisweet biscuits for secondary processing
30
5.19 Enrichment of typical semisweet doughs for biscuits for secondary processing.
Critical ingredients Flour quality: if the protein content of the flour is higher than 10 % there could be problems in sheeting the dough even after treatment with SMS. The fat should be semi solid and plasticised, if the fat must be added as liquid oil it is desirable to add the sugar as a solu- tion. As fat level is critical to both the recipe cost and the eating quality of the biscuit the use of some emulsifier like lecithin allows the fat to be more effective in its shortening properties. Despite the name Petit Beurre biscuits do not always use butter! If butter is used it should be at about 25 °C (not melted) to allow good dough development. Flavouring of these biscuits is difficult because the water removal during baking strips out volatile chemicals.
Mixing Normally an all mixing method is used. A two-stage method to allow some dissolution of the sugar in the water or plasticising of block fat is not uncommon. Disperse the ammonium bicarbonate in some of the Semisweet biscuit shells for sandwich creaming, etc.
Recipe no. 46 47 48 49 50 51
Type product shell for shell for shell for shell for pencils garibaldi cream cream ice cream icing
flour, weak 96.55 100.00 100.00 100.00 100.00 100.00
cornflour 3.45
granulated sugar 31.40
powdered sugar 20.69 10.71 24.00 17.90 20.70
cane syrup 80 % 2.76 16.67 3.57 3.57
invert syrup 70 % 2.55 6.20
malt extract 80 % 0.80 1.79
dough fat 15.54 18.10 13.14 18.20 16.80 18.23
lecithin 0.66 0.26 0.30 0.37
SMP 1.72 2.14
amm. bic. 0.60 0.12 0.36 0.54 0.49
soda 0.69 0.50 0.91 0.36 0.71 0.18
ACP 0.52 0.58
SAPP 0.16 0.22
salt 0.69 0.67 0.73 0.36 0.89 0.71
tartaric acid 0.18
SMS 0.004 0.072 0.180 0.009 0.022
vanilla/in* 0.10 0.02
spice* 0.10
liquid flavour* 0.10
cocoa 8.76
colour* 0.10
caramel colour 0.12
biscuit recycle 7.00 10.90
added water 19 24 22 17 22 21
* These ingredients are not represented by accurate quantities.
water before adding to the mixer. Keep the acid salts away from the soda if possible.
Adequate time must be allowed for dissolution of the sugars, hydration of the flour and development of extensible gluten. To achieve this, to keep the dough water level as low as possible and to have a good dough consistency it is best to mix until the dough reaches a set temperature (40 °C is recom- mended for SMS doughs) rather than mixing to time.
Doughs made with proteinase will probably be mixed to lower tempera- tures and be stood before use.
Dough handling Except where the dough is cured with proteinase the dough should be used without delay and kept warm.
Dough piece forming With extremely rare exceptions (when rotary mould- ing is used) the sheeting and cutting method is used. In many cases lami- nating is used but this is only necessary where the extensibility of the dough is not as good as it should be. In these cases laminating may help a little as it gives more work to the dough and provides some relaxation before cutting. Adequate dough relaxation is required before cutting and this also provides a process control technique for maintaining the correct shape of biscuits due to shrinkage after cutting and during baking.
Occasionally a milk wash or a dusting with sugar is given to the dough pieces before baking.
Baking Usually on a wire band but sometimes (particularly for Marie) a steel band is used. Bake times are about 5 to 6.5 minutes at 200, 220, 180 °C. Keeping the first part of the oven humid will give an attractive sheen to the biscuit surface. Baking to a moisture level of less than 1.5 % will normally prevent the problems of checking.
The enrichment of lean semisweet dough recipes shown is given in Fig. 5.17 and of rich semisweet dough recipes shown in Fig. 5.18.
5.6.1.1 Chemicals present in the recipes of this group
All recipes contain ammonium bicarbonate. The average level is 0.73 with a range up to 1.54. All use sodium bicarbonate and where no acid salt such as SAPP is used the average amount is 0.60. The range is from 0.18 to 1.41. All use salt. The average level is 0.78 with a range from 0.30 to 1.58.
Most use sodium metabisulphite (SMS). Where used the average level is 0.041 with a range from 0.006 to 0.18. Any amounts greater than 0.08 indi- cate serious problems with flour protein quality for this type of dough. About 12 % of the recipes use proteinase, sometimes in combination with SMS.
5.6.1.2 Secondary processes
It is common to use shells for cream sandwiching. The creams are sweet and have various flavours: vanilla, lemon, chocolate and strawberry are the most common.
30
20
10
0
0 10 20 40
Units of sugar to 100 units of flour
Units of fat to 100 units of flour
Continental semisweet recipes shown
30
5.20 Enrichment of continental semisweet recipes shown.
Shells may be used for icing (see 10.3).
Biscuits may be used for the centres of chocolate, either fully enrobed (see the Pencils recipe, 50), half-coated or as centres for moulded bars.
An unusual form is the Garibaldi biscuit which is formed by including currants between two sheets of dough. Full details of the processing of this may be found in Manley.2
The enrichment of typical semisweet doughs for biscuits for secondary processes is shown in Fig. 5.19.
5.6.2 Continental semisweet
Recipe no. 52 53 54 55 56 57
Type product military casse petit petit shell for centre for croute beurre beurre cream chocolate 1st stage mixing
granulated sugar 27.50
powdered sugar 6.67 17.90 17.54 31.60 35.73
cane syrup 80 % 3.57
invert syrup 70 % 3.51 1.30
malt extract 80 % 2.22
dextrose 8.36
dough fat 16.67 5.00 17.54 18.60
butter 15.00 12.14
margarine 8.93
soya flour 1.14
SMP 6.67 1.79 2.80 0.74
FCMP 2.60
sweet condensed milk 1.75
amm. bic. 0.59 0.34 0.30 0.96 0.67 1.49
soda 0.54 0.50 0.18 0.50 0.55
ACP 0.09 0.12
salt 1.51 0.54 0.30 0.70 1.00 1.09
tartaric acid 0.15
citric acid 0.15
SMS 0.013
P. enzyme 0.1000
-cysteine 0.03
vanilla/in* 0.10 0.10
liquid flavour* 0.10
biscuit recycle 10.92
added water 24 22 26 14 20 29
2nd stage of mixing
flour weak 66.67 89.30 100.00 87.72 100.00 96.28
cornflour 10.70 12.28 3.72
potato starch 33.33
* These ingredients are not represented by accurate quantities.
Critical ingredients As detailed in section 5.6.1.
Mixing This is often a multistage process. For the recipes above, two stages are defined. Often the situation is much more complex but basically the hydration and development of the gluten is less than for developed doughs. The resulting dough is relatively short and often sticky. The stick- iness reduces on standing but can be a problem during dough piece forming.
Dough handling The dough may be used immediately after mixing or may be stood for about 30 minutes. This helps to reduce the stickiness.
Dough piece forming Always by sheeting and cutting and rarely involves laminating. The dough tends to be sticky and this may give release prob- lems at the gauge rolls particularly at the final one. Various techniques are used to overcome this problem including flouring of the dough sheet, washing of the upper roll and continuously passing a blanket web through the roll pair on top of the dough sheet. As the surface of the dough pieces is not as smooth and clear as it is for developed doughs it is common to wash the surfaces with an egg or milk wash before baking. This improves the colouration during baking and imparts a shine.
Baking Similar to developed doughs.
The enrichment of continental semisweet recipes is shown in Fig. 5.20.
5.6.2.1 Chemicals present in the recipes of this group
The number of recipes in the database for continental semisweets is much lower than for the developed type of semisweet. All use ammonium bicar- bonate with an average level of 0.54, all use sodium bicarbonate with an average level of 0.53 and all use salt with an average level of 0.71.
Not one uses SMS and the use of proteinase is uncommon.
5.6.2.2 Secondary processes
Secondary processes are similar to those detailed in section 5.6.1.2.
References
[1] , S (1978) ‘New opportunities for Swedish Crispbread’, Food Eng.
November.
[2] , D J R (2000) Technology of Biscuits, Crackers and Cookies, 3rd edition, Woodhead Publishing, Cambridge.