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Biscuit Baking with Biscuit Mixer: Difference between revisions
→Using Re-work Dough
(Created page with "{| class="wikitable" |'''Product''' |'''Receiving''' |'''Storage''' |'''Cook Temp''' |'''Cook Time''' |'''Reheat Time''' |'''Hold Time''' |'''Quality Serving''' |- |Biscuits |Dry Storage |Dry Storage |375°F |10 minutes |4 minutes |30 minutes - Display Cabinet, Biscuit warmer & Working Pans End of Day-Biscuit Rack |120°F |- |Flour |Dry Storage |Dry Storage | | | | | |- |Margarine |Cooler |Cooler | | | | | |- |Buttermilk |Cooler |Cooler | | | | | |} {| class="wikitable...") |
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{| class="wikitable" | {| class="wikitable" | ||
| | |'''Weight''' | ||
|2 ¼ to 2 ½ ounces | |2 ¼ to 2 ½ ounces | ||
|- | |- | ||
| | |'''Size''' | ||
|3 ½ inches diameter | |3 ½ inches diameter | ||
|- | |- | ||
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|1 ½ inches height | |1 ½ inches height | ||
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| colspan="2" | | | colspan="2" |Q.A. Standard: Round in diameter, free of cracks or splits, golden brown in color. | ||
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* ANY BISCUIT THAT IS MISSHAPEN, INDENTED, OR THE TOP IS NOT SMOOTH SHOULD BE CULLED AND PLACED INTO THE RE-WORK PILE | * ANY BISCUIT THAT IS MISSHAPEN, INDENTED, OR THE TOP IS NOT SMOOTH SHOULD BE CULLED AND PLACED INTO THE RE-WORK PILE | ||
=== Using Re- | === Using Re-Work Dough === | ||
* Take the re-work dough from the previous batch and place it into the center of the next batch of fresh dough. Do not make re-work into a ball, this will cause re-work to become tough, and biscuits will be heavy. | * Take the re-work dough from the previous batch and place it into the center of the next batch of fresh dough. Do not make re-work into a ball, this will cause re-work to become tough, and biscuits will be heavy. | ||