Polvilho Biscuit (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add water and oil, mixing at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat at high speed (speed 3) for approximately 5 minutes or until the dough becomes smooth and homogeneous.
04. Using a piping bag with a plain tip, pipe the dough onto baking sheets (Figure 1).
05. Bake at 180°C for approximately 5 minutes in a turbo oven with low steam (Figures 2,3);
06. Reduce the oven temperature to 130°C for approximately 15 minutes or until the biscuits are completely dry.
How to make it
Part 1
01. 01 02. 03 03. 02
Tips
- For smaller round biscuits, it is recommended to use a plain tip of 5 mm in diameter.
- To ensure the product has a shelf life of 30 days, omit the oil from the recipe.
- The baked polvilho biscuit can be placed in a drying chamber for final drying.
- Avoid contact with flours and improvers.
- Flavor variations:
* Oregano: add 1 g/kg of mixture.
* Grated cheese: add 5 g/kg of mixture.
* Dehydrated garlic: add 5 g/kg of mixture.
* Sesame: add 5 g/kg of mixture.
* Other dehydrated herbs: add 1 g/kg of mixture.
- Alternative baking:
* Stone Oven: 190°C for approximately 20 minutes with low steam. Keep the door slightly open for an additional approximately 20 minutes or until the biscuits are completely dry.
Yield
Total yield of 1980 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Plain Tip , Baking Sheets
Suggested shelf life
168
Nutritional table
| A serving of Porção de 30g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 109 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 0 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 236 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Polvilho Biscuit (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Biscoito Polvilho in the mixer.
02. Gradually add water and oil, mixing at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat at high speed (speed 3) for approximately 5 minutes or until the dough becomes smooth and homogeneous.
04. Using a piping bag with a plain tip, pipe the dough onto baking sheets (Figure 1).
05. Bake at 180°C for approximately 5 minutes in a turbo oven with low steam (Figures 2,3);
06. Reduce the oven temperature to 130°C for approximately 15 minutes or until the biscuits are completely dry.
How to make it
Part 1
01. 01 02. 03 03. 02
Tips
- For smaller round biscuits, it is recommended to use a plain tip of 5 mm in diameter.
- To ensure the product has a shelf life of 30 days, omit the oil from the recipe.
- The baked polvilho biscuit can be placed in a drying chamber for final drying.
- Avoid contact with flours and improvers.
- Flavor variations:
* Oregano: add 1 g/kg of mixture.
* Grated cheese: add 5 g/kg of mixture.
* Dehydrated garlic: add 5 g/kg of mixture.
* Sesame: add 5 g/kg of mixture.
* Other dehydrated herbs: add 1 g/kg of mixture.
- Alternative baking:
* Stone Oven: 190°C for approximately 20 minutes with low steam. Keep the door slightly open for an additional approximately 20 minutes or until the biscuits are completely dry.
Yield
Total yield of 1980 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Plain Tip , Baking Sheets
Suggested shelf life
168 hours
Nutritional table
| Porção de 30g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 109 | % VD (*) |
| Carboidratos (g) | 18 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 0 | % VD (*) |
| Gorduras totais (g) | 3.9 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 236 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.