Bakery Blogs

Biscuits

Biscuits has two words in it: Bis and Cuit, translated into “2 or 2 times” and “Cooked”. So something we would expect more with toast (bread baked 2 times). However biscuits are as dry as bread cooked twice, nowadays even dryer. Biscuits have a long shelf life as their residual moisture is below 5% and the wateractivity (or ERH – Equilibrium Relative Humidity) is even below 0,30. Why the 5% residual moisture one could ask, as in many cases it is even as low as 2 or 3%...? This has to do with the fact that one of the frequently used leavening agents is ammoniumbicarbonate, which has the tendency to dissolve in 2 gasses (CO2 and NH4). Ammoniumgas can still be in the product when residual moisture is 6% or higher and that is very frequently judged as a negative by many consumers. As Ammoniumbicarbonate can facilate the formation of Acrylamide and can contribute to Nitrogen increase (which has a negative impact on the environment) it is being replaced frequently


Bakery Academy

Can't wait every week?

Then subsribe for the newsletter of Bakery Academy and you will have all of the topics at the first week of every month.

 
Button