Commercial Biscoito de Polvilho Doce: Delicate Sweet Cassava Tea Biscuits
Commercial bakery recipe for Sweet Cassava Starch Biscuits (Biscoito de Polvilho Doce). Melt-in-mouth gluten-free biscuits for retail packaging.
Classic Brazilian sweet cassava biscuits made with non-fermented ARCO Sweet Tapioca Flour. Produces a melt-in-the-mouth, non-acidic crumb perfect for packaging in commercial snack pouches.
Commercial Formula Ingredients
Scaled Batch- ARCO Sweet Tapioca Flour (Polvilho Doce)6.0 kg
- Pasteurized Liquid Whole Eggs1.4 kg
- Unsalted Butter or Coconut Fat1.2 kg
- Fine Granulated Sugar1.5 kg
- Whole Milk (Warm)1.6 kg
- Fine Table Salt40 g
- Vanilla Bean Paste30 g
Production & Culinary Method
Warm Milk Starch Scalding
Heat milk and butter to 85\u00b0C. In a spiral mixer, pour warm mixture over half of the sweet starch. Mix 2 minutes to create a soft pre-gelatinized paste.
Sugar and Egg Compounding
Whisk sugar, eggs, vanilla, and salt. Add to mixer with remaining sweet starch. Mix on speed 2 for 4 minutes until a smooth piping dough forms.
Rotary Extrusion or Piping
Deposit into 7cm fingers or rings onto silicone-lined baking sheets.
Gentle Deck Oven Drying
Bake at 170\u00b0C (340\u00b0F) for 16-18 minutes until completely dry and pale ivory with delicate crispness.