Formulation Instructions
Formula
Ingredient
Amount
% as is
Part A:
Flour, wheat
49.56
NOVELOSE® 3490 Starch
5.51
Milk, whole, powder
2.20
Salt
0.44
Sodium bicarbonate
0.28
Part B:
Sugar, caster
7.16
Sugar, icing
7.16
Shortening
6.60
Butter
1.10
Syrup, glucose
1.10
Lecithin
0.11
Vanilla extract
0.06
Flavor, marie biscuit
0.28
Part C:
Water
16.50
Ammonium bicarbonate
1.93
TOTAL
100
Preparation
1. Dry blend all ingredients in Part A, and mix at low speed for 1 minute.
2. Dissolve ammonium bicarbonate in water from Part C.
3. Dissolve enzymes separately in water from Part C (for enzymes, refer to Formulation Hints and Help).
4. Cream ingredients in Part B at medium speed for 5 minutes.
5. Add in dry blend from Step 1, mix at low speed for 1 minute.
6. Add ammonium bicarbonate solution and mix at low speed for 30 seconds.
7. Add enzymes solutions and mix at low speed for 30 seconds.
8. Increase to high speed and mix for 7 minutes.
9. Dough temperature should be 32–35°C.
10. Rest the dough for 45 – 60 minutes at 35°C.
11. Using a dough sheeter, sheet and laminate the dough to a thickness of 1.5mm.
12. Cut the dough using Marie biscuit cutter.
13. Bake at 230°C (top heat) and 245°C (bottom heat) for 7 – 8 minutes.
Guidelines
1. Add enzyme protease and enzyme amylase to the recipe, each at 0.001%. Refer to preparation steps on how to prepare the enzymes and add the enzymes during the mixing steps.
2. Small amount of sodium metabisulfite can be added into the recipe at 0.003% together with wheat flour to reduce the shrinkage of dough pieces as they are baked.
3. Unlike traditonal fibres, NOVELOSE® 3490 Starch does not absorb as much water, thus there is no need to add extra water in biscuit making.