Snack biscuits

1. Dissolve Part C in water separately.
2. Mix PRECISA® Crisp 151 Texturiser and all other Part A ingredients homogeneously at low speed for 1.5 minutes.
3. Melt shortening and lecithin in Part B at 50°C. Add to the dry blend in Step 2 and mix at low speed for 1.5 minutes.
4. Add the various solutions from Step 1 to the blend and mix at low speed for 2 minutes.
5. Increase to medium speed and mix for 7-10 minutes.
6. Rest the dough for 30 minutes at room temperature.
7. Sheet the dough using a horizontal dough sheeter. Laminate the dough (4 layers) and sheet the dough to a thickness of 1.1mm.
8. Cut into desired shapes.
9. Bake at 260°C (top heat) and 280 – 300°C (bottom heat) for 3–4 minutes.
10. Dry at 140 - 150°C for 5 minutes.
11. Spray a thin layer of oil and apply seasoning.
12. Cool, pack and seal.

Supplier information/content/dam/ingredion/apac-website-images/ingredients-listing-tables/snack-biscuits-nutrition-facts.JPG

1. Prima Featherlight Brand Wheat Flour (Protein 9.2-10%)
2. Fonterra NZMP Brand Skim Milk Powder
3. Fuji Oil Bake Master Brand Shortening, Product #1030LT
4. Muhlenchemie Asia Sternzym Enzyme, Product #BK 5020

Formulation hints and help

The amount of PRECISA® Crisp 151 Texturiser can be adjusted to obtain desired texture.