Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs by Duncan Manley

By Duncan Manley

This guide describes a few of the sorts of biscuit dough, the most important levels in dough blending and dealing with, and identifies strength areas of difficulty and options.

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Extra info for Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs (Biscuit, Cookie and Cracker Manufacturing Manuals)

Example text

This type of problem is likely to be seen most in short doughs with relatively low fat levels. The converse problem is sometimes encountered. Namely that there is too little mixing at the final stage. The result is that the dough is very short and will not make a cohesive sheet or will not extract satisfactorily fiom a rotary moulder. Also, during baking there may be too much spread and not enough thickness development. A little more mixing at the final stage will help the dough to become more cohesive.

Aim to empty the mixer completely, any dough that remains will behave like scrap dough and may affect the quality of the dough in the next mixing. The dough will be used either without delay, as in the case of semi-sweet and some cracker doughs, or after standing for a specified period. 2 Standing the dough The period of time and the temperature conditions while dough is stood prior to use will be critical for all types of dough. The main types will be described. 1 57 Semi-sweet dough It is considered best to mix these doughs to a relatively high and specified temperature (for example 41°C).

It is therefore essential that good and full records are kept of the metering problems and what action was taken. 5 Troubleshooting Several of the potential problem areas have been mentioned in the descriptions above. 1 Failure of an ingredient to make the correct weight There is usually a visual indication of the weights of dry ingredients like flour and sugar that are being metered to the mixer. If insufficient material is metered or is delivered to the weigher by the bulk handling system the mixer sequence will wait and will not proceed (see also Fig.

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