Spritz cookies from a soft dough and fine biscuits

   Spritz cookies from a soft dough and fine biscuits
Typical representatives of groups butter biscuit with a high fat content are some types of Danish oil pastry (Danish butter cookies), Viennese whirls and Spritz.
Butter dough is soft enough for jigging, called semi-test.
Products are formed by extrusion similarly to wire cutting liver (and often on the same machine), but nozzles are used to exit the dough, rather than dies. The dough is squeezed out continuously or intermittently onto a hearth belt, which can rise, and then descend if separate portions are required. When the tape is lowered, the dough piece comes off the nozzle. Cookies made in this way usually contain a lot of fat or are made on the basis of egg whites, whipped into a stable foam. The dough must be very non-viscous in order to easily separate from the nozzle (nozzle) when it is torn off. Biscuit whipped pastry biscuits are discussed separately in the 28.2 section. Typical representatives of the high-fat biscuit group are certain types of Danish butter cookies (Danish butter cookies), Viennese whirls, Spritz and the well-known high-sugar cookies Brandy Snap. Egg white products include meringues and macaroons (with almond paste or coconut).
  Nozzles, through which the dough is squeezed out, usually have a jagged edge to give relief to the liver. Rotating nozzles, you can get spirals, circles and other attractive shapes. In the case of the manufacture of Spritz cookies, the nozzles oscillate from side to side during continuous extrusion. This forms a wide ribbon of dough, which is cut into pieces after baking. Jigging allows not only to get quite fancy shapes, but also, by synchronizing two or three jigging machines, to combine dough of different colors, taste and flavor. On the resulting cookies, you can top jam / jam or jelly.
    Ingredients
Almost all types of this group of cookies fall into the category of “delicacies or delicacies”. Production volumes are usually small, and the ingredients are expensive. Widely used in such cookies are butter, eggs, ground almonds, coconut chips and cocoa. Unlike wire cutting cookies, try to avoid ingredients with large particles, because they can interfere with the normal operation of the jigging nozzles or stop it. The consistency of the dough is of great importance here, so the temperature of the ingredients, especially butter or plasticized fat, is important. The recommended butter temperature is about 17 ° C. Sugar should be fine or very fine, because usually very little water is used to dissolve it, and small crystals give the best taste to the finished liver.
  Some manufacturers claim that ground crumbs (of the same type of biscuit) improve the texture and structure of the spritz products. Opinions on this issue may be different, but it provides a convenient way to reuse expensive defective cookies. You can not include crumbs dried or burned products, as this will adversely affect the taste, smell and color of the cookies.
    Kneading dough
Since the dough can be molded, it is better to use a kneading machine with a removable bowl. The duration of the batch is very short, and the effect is relatively soft. It is better to first whip butter (or other fats) with sugar, eggs, milk and water, and then add flour with a minimum kneading time sufficient to obtain a homogeneous mass. Dough temperature is important to preserve the consistency and proper distribution of fat. It may be necessary to cool the flour, and, of course, if water or milk is used, they must be very cold. The optimum test temperature is between 10-16 ° C.
  It is necessary to avoid obtaining a dense and viscous dough, and therefore it is necessary to use a minimum of water and a minimum duration of kneading with flour. Transporting the dough into the jigging machine can be difficult if done manually, but there are concerns that the pumps may damage the structure of the dough and make it dense. It is best if the dough is moved by gravity. If possible, the dough storage bin should be filled from above. To release the dough from this bunker to the bunker of the jigging machine a slide valve is necessary. This allows you to maintain the level of dough in the jigging bin within narrow limits, which helps regulate the mass of the blanks, as described in chapter 37.
    Forming dough semis
The method was described above in the 28.1 section. Since such a cookie is a delicacy, it is often packaged in sets. To avoid double transport, often the entire assortment of a set is baked together, for which several types of nozzles can be used on one jigging machine, or, more often, several jigging machines installed one after another, whose work is synchronized. So, in the set there can be, for example, spirals and small biscuits from jigging machines, the surface of a portion of biscuits can be decorated with jam from the next jigging machine, as well as small biscuits, the shape of which is given to a rotary forming machine. Obviously, the dough from the forming machine will differ in composition from the dough from the jigging machines, but with a careful choice of the mass of dough pieces and baking conditions, all these cookies can be baked satisfactorily. This usually happens with a set of Danish butter cookies.
    Bakery products
For baking products in this group, you must use steel hearth tape. All types show the properties of "spreading" when baking, and most of all - in cookies with a high content of sugar. High-fat products do not stick to the hearth ribbon, but cookies that are high in sugar or low in fat often stick. It may be necessary to treat the tape with butter or flour.
  Baking usually occurs slowly at low temperatures. The water removed in the dough is small, so the baking process serves mainly to shape the texture and paint the surface. Coloring can be very uneven with small protrusions, easily painted if the temperature in the oven is too high. The texture of the cookies is soft and “melting in the mouth”, the cookies are often very tender and break easily, and therefore the removal from the ribbon of the hearth must be done very carefully.
    Transport and packaging of biscuits
If the cookies are thick and of irregular shape, they should not be laid in the feet and mechanically transported to packaging machines, like other cookies. Therefore, it is necessary to transfer products to trays, boxes or jars individually before the final packaging. This can be done manually, but pneumatic selection and transport robots are ideal for this operation.
    Characteristics of small cookie biscuit batter
Jam or jelly biscuits (such as Jaffa Cakes and Sponge Boats) are on the edge between cakes and cookies. The dough is a biscuit mixture (mostly fat free) based on fresh eggs. Jam is added before (for Sponge Boats) or after (for Jaffa Cakes) baking. As indicated in the 40.4 section on jams / preserves, jellies, etc., these biscuit cakes around 8% moisture are well combined in water activity with jam or jellies containing 76% solids. One well-known type of cookie formed in a tray is Champagne, Lady Finger, Cuillers, Savoiard (Savoyard) or Boudoir {Boudoir). Boudoir appeared in France as a light cookie, which is dipped in wine. These types of cookies are based on hand-made biscuit whipped batter, and are produced without fat, but with a high content of eggs and sugar. Cookies are baked from the batter in forms and sprinkled with powdered sugar to obtain a characteristic glaze. Cookies have a low moisture content, so they are crunchy or hard.
  Biscuit mix recipes are different, but in all cases, liquid whipped aerated dough is pumped into a jigging machine with a sprinkler. The dough is discharged from the sprinkler to the hearth or trays according to the established procedure and at the end of each operation, the holes are closed to prevent dripping. It is important that the dough is not too viscous, otherwise at each cookie (“drop”) a “tail” is formed at the end of the formation.
    Mixing liquid biscuit dough and jigging
Usually the dough is formed in two stages. Firstly, they form a preliminary mixture (premix) of all the ingredients (mainly eggs, flour, sugar and water), which are mixed and give a more or less homogeneous mass. Then it is pumped into the tank, where it is aerated and fed by a metering pump to the jigging machine. The air is dosed into the tank, and the batter turns into foam. When aerating, it is necessary to provide cooling to prevent the dough from overheating. The density of the test should be around 0,88 g / cm3, and the temperature - (19 ± 1) ° C. Jigging is performed by a jigging jig machine, that is, with the help of a sprinkler that moves along with the hearth tape at the jigging stage, and then returns with closed holes in the pipe. By adjusting the speed of movement, you can get a round or oblong products.
    Bake small biscuits
Baking is usually done in a moderately hot oven with a steel ribbon hearth for about 8 minutes. When baking, the batter without the fat can stick to the hearth tape, so you always need to “lubricate” the tape. When searching for the best means of preparing the hearth belt, significant problems are possible, and there are different ways to solve them, but they all include the use of flour along with an oily lubricant. The uniform distribution of butter and flour (and in the required small quantity) together as a suspension or separately is a serious engineering problem. Without flour, the batter from the dough can spread out even before its form is “fixed” in the oven, and if there is not enough butter, then the baked products stick to the belt so firmly that it is almost impossible to separate them. To achieve continuous release of high-quality small biscuit biscuits, it is necessary to take care of the surface of the hearth ribbon, and therefore it is necessary to clean it effectively without scratching it. Covering the ribbon implies the need to pay attention after baking to removing cookies from it to reduce the likelihood of the coating sticking to the products, and therefore, fingers (pins) are often used to separate the products, rather than a removable paddle.
    secondary processing
After baking, small biscuit biscuits are soft and tender. If it is supposed to put jam or chocolate icing on it, then it is almost impossible to do it otherwise, except in a continuous process in the stream. Jaffa Cakes cookies are molded in three stages. Small biscuit cookies are baked, cooled, turned over, leveled and fed into a jigging machine for applying jam. The applied jam is allowed to harden and cool. Then the product enters the feeder machine for glazing one side of the cookie on top of the jam with chocolate. Then the product is again turned over from the enrobing machine conveyor to the cooler conveyor, where the chocolate hardens and cools before packaging.
  Jaffa Cake technology is well thought out, as biscuit cookies and jam have the same water activity, and the chocolate coating not only adds an important third element to the product, but also prevents the jam from sticking to other products and packaging.
   In the case of Sponge Boats cookies, the jam is applied to the sponge cake before baking, and after it remains in the recess, as the dough rises around the jam during baking. This reliably prevents the sticking of the jam to another cookie in the package and during transport.
    typical formulations
spritz cookies

Sponge small cookies