We are making a ginger crunch cookie Why do we experience variations in size

Variations in biscuit size often come from variations in flow during baking. The three main ingredients that control flow are sugar, ammonium bicarbonate and flour protein level.

If you want to increase flow then you can:

• increase sugar or glucose syrup level;

• increase ammonium bicarbonate (vol) level;

• use a flour with a higher protein content.

If you wish to decrease flow then you should use lower levels of the above ingredients.

Since you are experiencing variations in flow then you should check the weights of the three key ingredients to make sure that they are being delivered consistently. If there is no problem with the weights being delivered then you should look at the flour qualities.

Continue reading here: Why are we getting a greygreen coloration to our choux buns

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