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Savoury Baking Powder Biscuits


April 23, 2010
By Brian Hinton

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Savoury Baking Powder Biscuits
When looking for a
recipe to make a savoury tea biscuit, Brian Hinton's focus returned to his roots. An old
English bakers’ recipe book provided the answer.




fotolia_5306555_xsApril 23, 2010 – When looking for a
recipe to make a savoury tea biscuit, my focus returned to my roots. An old
English bakers’ recipe book provided the answer. Sugar was never
used back then, but knowing today’s demands for long shelf life, I added a
small amount.


Inclusions are now
more than ever what sell a product; consumers expect excitement when eating,
with a combination of new flavours and additions.


Ingredients

5 kg                    Bakers
patent flour

5 kg                    Pastry
flour

1.2 kg                 Vegetable
shortening

.800 kg               Milk
powder

.300 kg               Sugar

.600 kg               Baking
powder

.500 kg               Salt

 

Mixing Time:

Five minutes on slow

 

Add:

.600 kg                 Frozen
whole egg

6.3 kg                   Ice-cold
water

 

Continue mixing three
minutes on slow. Inclusions should be added at 10 to 20 per cent of dough
weight.

Mix three minutes on
slow in a four-speed, 140-quart Hobart (or equivalent). Cut to size required.

Bake 20-25 minutes at
425 F (218 C).

 

Inclusions:

Combination of cheeses
and herbs

Chopped fresh vegetables
(onions, jalapenos, peppers)

 

Best-selling
varieties:

1. Cheese. Any
combination – I use a blend of aged cheddar, Parmesan and jalapeno jack.

2. Onion and peppers.
The colour sells the biscuit.

3. Pizza style with
tomato paste and feta with spinach. Cut and chop the ingredients in, and scoop
and bake.


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