Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without written permission from the publishers. The main purpose of this book is to provide incentives for product development and improvement.
How to use this book
The simplest arrangement is to first mix all the ingredients except the flour, and when the sugar has dissolved as much as possible and the fat has emulsified with the water to make a semi-solid and homogeneous 'cream', the flour is added. So in order to have an acceptable dough consistency and high water content, it is necessary to make the dough as cold as possible. The optimum short dough temperature is between 18 and 22 °C. Average weights vary as a result of dough consistency and dough height in the hopper.
In all cases, the optimum effect is achieved if color is added to 'suggest' the taste. To be classified as "low fat", the fat level must be at least 50% less than normal and, of course, for "fat free" there must be no fat at all.
Names of biscuit products
Dos and don’ts in recipe development
If a trial fails to achieve a goal, think about the problem and write down the reason you think is responsible. It is very confusing for others to be as deeply involved in development work as you, the developer.
Introduction
The result is that the same English adjectives have come to be used in different contexts for different biscuits. Rather than attempt to unravel or describe these groupings, it is best to emphasize that there is overlap and to show by means of figures how different common types of biscuits are classified in relation to each other based on enrichment and the amount of water involved. necessary to form a dough.
Classification based on enrichment of the recipe
There is a growing acceptance of the metric system for weighing and so it is easy to convert the values shown to kilograms or grams to create a mixture of the desired size. For example, it is always a problem to know how much water is needed to make a dough.
Classification based on method of dough piece
Here the dough is very soft, usually as a result of a high fat content or because the dough is an egg dough. The deposition head rises and falls relative to the receiving surface below, and discrete amounts of the dough are formed as pieces to be baked.
Introduction
What is dough consistency and why is it important?
As the chemicals dissolve, reactions between them and other ingredients become possible and the pH of the batter can change. Stickiness may decrease as the hydration process continues and dough consistency increases due to a phenomenon known as thixotropy.
Why should consistencies of dough change?
The single most important parameter in controlling the quality of baked cookies is the portion weight of the dough. If the consistency of the dough is changing, operators of forming machines, whether sheet and cut, forming or extruding, will have great difficulty in maintaining constant dough piece weights.
Can the dough water requirement be predicted?
It is an essential process control task to maintain an accurate cookie weight and this is done by controlling the weight of the dough portion. It would be useful to be able to adjust the water level of the dough before finishing the mixing to achieve a desired consistency.
Introduction
The dough handles better and the eating quality of the baked biscuit is softer and less crispy. To achieve a soft eating quality, it is important that the mixing of the dough does not allow the development of too much gluten. It is the fat that mostly contributes to a soft eating quality and the effectiveness of the fat in the dough can be increased by using a small amount of emulsifier.
The texture of the fat will affect the consistency of the dough and the effectiveness of the mix. The temperature and consistency of the fat, especially if it is butter, determines the quality of the dough.
Controlling heat in an oven
Setting temperatures for baking
If there is a drop and then a rise in temperature during baking, it is likely that the developing structure will collapse and not be transformed. If there is a window in the static oven, it is useful to see what happens in terms of development and color while the dough pieces are baked at different starting temperatures or at different convection levels, so that the results from a tunnel oven can be matched. as required.
Pizza, crispbread and pretzel
Dissolve the yeast in some of the water and keep away from the salt in the straight dough. The pieces of dough go through a sauce bath and can be salted before baking in the same way as for the sheet products in 5.2.2.
Cream crackers, soda crackers and water biscuits
Always dissolve the yeast in a little of the water and keep away from the salt in the straight dough. Mix at 33–36 °C for optimal yeast growth, but the mixing time for sponge dough is usually too short, so warm water should be used.
Puff biscuits
In the case of rough doughs, the sheet dough is laminated (usually there are two laminators located at 90° to each other) and the laminated dough is measured to a thickness suitable for cutting. The only chemicals used are salt and sometimes SMS, which is useful for improving gluten stretch.
Savoury or snack crackers
Baking times and conditions depend on the size of the pastry, but is usually around 5 minutes at C. As the biscuits tend to be soft to eat, the cream should be made with a soft fat compatible with the eating texture of the shell biscuits .
Semisweet biscuits
In many cases lamination is used, but it is only necessary where the stretchability of the dough is not as good as it should be. Since 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.
Introduction
At higher doses, the effectiveness is not particularly improved and the taste of the lecithin is not attractive. During baking it is common for the dough pieces to expand in length and width.
Plain biscuits
After standing for 30 minutes, it is much less likely that stirring the dough or working the dough (such as in a dough feeder, sheet pan, or rotary shaper) will result in hardening. Rotary molding is not suitable for raisin doughs and does not allow for dusting the dough pieces before molding.
Biscuits for cream sandwiching
Biscuits for other secondary processing
Chemicals present in the recipes of this group
Secondary processes used for products of this group
Introduction
Wire-cut doughs
However, if there is a temperature issue, such as with chocolate chip dough, the dough may need to be used with little or no resting time. Dough Piece Shaping Wire cutters are notoriously difficult to control when it comes to the weight of the dough pieces.
Bars/rout press doughs
Coextruded products
For cream-filled cookies, it is essential that the cream is encased within the dough before baking. Critical Ingredients Chocolate chips must be deep-frozen to reduce melting in the dough before extrusion.
Deposited doughs
It takes some trial and error with the appropriate adjustments to find how high the belt should be raised to ensure that the dough piece sticks to the belt and doesn't fly off at the end of the deposit cycle. It is best to use a detachable bowl mixer so that the dough can be taken to the outlet of the depositor where it can be poured or poured.
Chemicals present in the recipes of this group
Introduction
It is desirable that the hardness of the cream in the biscuit sandwich at the time of eating is compatible with the hardness of the biscuit shells. Unfortunately, all the vitamins in a dough do not end up in the product that is consumed. It is very easy to adjust the recipe until a near match with the composition is reached.
Recipes for sponge drop biscuits
Introduction
Shortness can be induced by adding powdered sugar to the foam, which causes some crystallization of the sugar in the syrup. Instructions for preparation procedures and conditions should be sought from the device manufacturer. In the UK, the fat content of a product must be reduced by a minimum of 25% to be classified as 'reduced fat'.
Recipes for wafer batters for flat sheets
Other types of wafer
Secondary processing
The waffles can be sandwiched with caramel or caramel instead of or in addition to cream.
Introduction
Sweet and savoury biscuit creams
This means that the cream placed in the sandwich has a higher density than expected. Attention, if the fat content in the cream is too low, there may be problems with the cream 'separating' from the cookie envelopes.
Icing
Jams, jellies and caramel
To reduce the viscosity of the jam, it is usually necessary to handle and place it at temperatures between Lecithin is a viscosity controller and can be used up to about 0.4% of the total. Keeping the front part of the oven moist will give an attractive sheen to the surface of the cookies.
Marshmallow
Chocolate
Introduction
Although these products undoubtedly do no harm, they can only be valuable in conjunction with the rest of one's diet, which should be very varied. In the case of medicinal biscuits, expert checks should be carried out before products are offered for sale.
Recipes based on exclusion or substitution of particular
It is impossible to make a developed dough, suitable for biscuits and semi-sweet biscuits, without gluten, so gluten-free biscuits must be of the short dough type. Since no gluten is developed, the length of the mixing in the second step is not critical.
Recipes based on inclusion of particular ingredients
Reducing the fat content of cookies will therefore lead to a significant reduction in caloric values. Used to increase the protein content of flour. whole wheat flour made from almost 100% wheat grain and therefore rich in bran.
Recipes based on reduction of fat, sugar and salt
Labelling of dietetic biscuits
Glossary of ingredient terms
Conversion tables
Calculations of nutritional information