What wheat flour can be used for biscuit and wafer production?

Dear all ;

I need a help on wheat flour production .
Is there anyone knows the wheat flour type can be used for biscuit and wafer production ?

The type of wheat used in bread bakery is being quite tough/rough for biscuit production and biscuit makers complaint on this .

Can anyone advice me the right type of wheat to make a flour for biscuit&wafer producers ?

thanks beforehand :)

Dear Aegean,

I think here, here and here you can find the answers you are looking for.

You can also have a look for further insight into the following links:

Technology of Biscuits, Crackers and Cookies

The ICC Handbook of Cereals, Flour, Dough & Product Testing

Biscuit, Cookie and Cracker Manufacturing Manuals - Manual 1

Biscuit, Cracker and Cookie Recipes for the Food Industry

Iyi şanslar :D
Good luck


Filip

Thanks Filip ;

and as far I can understand from your message you know Turkish (İyi şanslar:)

Teşekkürler ,

All the best
Aegean

Hey!
The truth is that I don't but I have a lot of very good turkish buds! :)

Cheers!
Filip

Hello Aegean!
You`re looking for a wheat with low protein. In the US, this would be Soft Red (or White) Winter wheat, that has 8 - 10% protein. Absorption for this type of flour is usually around 54 -56%, while a flour made from higher protein wheat usually has 58-60% absorption. Since you actually want a dry product when you make wafers and biscuits, the less water you put into the dough, the less you have to evaporate during baking. Also, when you look at an alveograph of soft flour, P/L values will be around 0.50, W <150. You want to make sure that the L is a bit long as you want the dough to spread out. If P/L value is too high, the dough tends to "shrink" and you have a product that is too high in the middle, which affects the "crunch" of the final product.
For bread production, you want a strong flour, since most of the time, you`re looking for volume. That`s why you`re getting complaints from the biscuit makers.

Dear
Biscuit production wheat flour

Parameters Specifications

Moisture 12% + 0.5%
Protein 8.5 to 10% Min.
Gluten 8.5 to 10% Min.
Total Ash max 0.50 Max.
Alcoholic Acidity max 0.10%
Water Absorption min 55%

For soft variant Gluten% 7 to 9 %
For hard variant Gluten% 9 to 10%
For sponge Gluten% 10 to 13%

If we have no option to use r.w.flour which Gluten% is 9 to 10% for the production of soft variant then we mix it with starch to reduce its Gluten%


Thanks
Tripathi

thanks for each these answers ... these helped a lot :)