The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Petit Beurre Problem

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hashemi's picture
hashemi

Petit Beurre Problem

Dear All,

We are a producer of petit beurre biscuits. Recently we are trying to develop a new product by making two 75 mm round petit beurres and placing cream in between.

We are currently facing two major problems in the final product:

1. We are getting dimples & blisters on the surface of the products when they get out of the oven.

Our oven consists of two zones, first zone temp is 290 & second zone temp is 310. We lowered the temp of the first zone to 280 which had some positive effects, but the problem is not completely solved.

2. When the goods cool down, nearly 40% of them get cracked in half and therefore we can not put cream on them and package them. So we are obligated to package the goods as soon as they come out of the oven and are still warm, if they remain for tomorrow they will break up!

I would be thankful if anyone could help us solve the problems.

All the best

vircabutar's picture
vircabutar

hmm. I've never made this cookie before, albeit it sounds very interesting. One question i have is that what is the temperature of the dough before baking? one thing that might help is cooling the cookie dough in the fridge and them baking them straight from the fridge. let me know if this helps!

ray