Analysis and processing of common problems when making biscuits by biscuit machine
When the biscuit machine is used for making biscuit for a long time, there may be some problems, so that the taste of the biscuit produced cannot meet the corresponding requirements, such as the biscuit is not colored, foamy, fragile, etc., which is annoying. How to solve technical problems? Let us analyze them in detail.
(1) The temperature in the front area of the oven is too high. At this time, the temperature of the oven should be controlled. It should not be very high at the beginning, and gradually increase the temperature;
(2) The dough elasticity is too large. When baking, the gluten blocks the gas passages and does not easily spread, causing the surface to blister. At this time, to reduce the elasticity of the dough, use a mold with many needles;
(3) The agglomeration of the leavening agent is not opened. At this time, attention should be paid to crushing the agglomerated leavening agent before use;
(4) The rolled noodles are sprinkled with too much flour, so try to avoid or use less flour.
Biscuits are not coloured
It may be that the sugar content in the recipe is too low. In this case, it is necessary to increase the amount of invert sugar or easy sugar.
Cookies taste rough
(1) The powder mixing time is insufficient or too long. At this time, the maturity of powder mixing should be correctly and timely judged;
(2) When the amount of leavening agent in the formula is too small or too much, an appropriate amount of leavening agent should be added;
(3) The amount of oil and sugar in the formula is too small, and the amount of oil and sugar should be appropriately increased and an appropriate amount of phospholipids should be added.
biscuits are fragile
(1) It may be that the biscuit expands too much and is too loose, at this time, the dosage of the leavening agent should be reduced;
(2) The amount of starch and biscuit crumbs in the ingredients is too much, and the amount should be appropriately reduced at this time.
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