Applications include shortbread, cookies, French biscuits, and wafer biscuits.
Case Details
Industry Needs Over-gluten development in dough leads to hard, insufficiently crumbly biscuits, shrinkage and deformation during shaping, and uneven thickness; high dough viscosity causes sticking during molding, resulting in high reject rates; a dense texture after baking makes them prone to softening and moisture absorption, resulting in short shelf life; significant fluctuations in flour quality lead to noticeable differences in crispness and appearance between batches, requiring additional oils and leavening agents to improve texture and increasing raw material costs.
Solution Details Adding biscuit enzymes moderately weakens gluten and reduces dough viscosity, resulting in smooth, non-stick molding and uniform shaping; even oil distribution leads to a fluffy and crisp biscuit texture; improved moisture retention and resistance to moisture absorption ensures stable taste during storage; reduces the amount of oil and chemical leavening agents used, enabling cleaner labeling.
