INTRODUCTION TO BISCUIT-MAKING 7 OF tat eas r = 25 75 so £8p water ch sugar) 20 70 so 75 .-c. Proportions of fat, total dry sugars and added water (al sheeted and cut, O; rotary moulded, C1; press, x.38 BISCUITS, COOKIES AND CRACKERS, VOL. 1 Ss Tm. ‘50ppm So, x Ss s 80 160240320 work input (J/g) = % of reference standard Ss Fig. 2.7. Effect of variation in work input during dough mixing at constant final dough temperature on the stack height (@) and weight (x) of semi-sweet biscuits (redrawn from Wade, 1971).a x ‘ % of reference standard 8 > 30 35 40 45 50 55 final dough temperature (°C) Fig. 2.8. Effect of variation in final dough temperature at constant work input during dough mixing on the stack height (@) and weight (x) of semi-sweet biscuits (redrawn from Wade, 1971).