Hi baking experts,
I am looking for ways to improve the appearance of our sheeted sugar cookie dough that we run on our extruder. Some days the dough is very smooth with a great appearance but other days it doesn’t look as good and has an increase of blemishes or pock marks.
I have been unable to determine the source. It does get worse if the sheet thickness is too thin (low weights) or excess amounts of rework are used. Can this be improved by adjusting dough temperature, mix time, dough moisture or is it more of an equipment/ extrusion & sheeting issue?
Soliciting advice that we can try and implement, thanks!