A roll of biscuits and the can is pressurized. The instructions say to peel the label then jam a spoon or something into the middle seam to make it pop open. It is quite a little bang.
Yeah but a roll of biscuits where I’m from is a packet of hobnobs, which are already cooked when you buy them and would probably be called something like ‘a stack of cookies’ in your country.
So in the usa a roll of biscuits is the name for the raw dough in a cardboard cannister, that you portion and bake yourself, right?
And usa biscuits are kinda similar to english scones.
So is the packaging pressurised because the dough is yeasted/leavened? Or because of being packaged with a non oxygen gas as a preservative? I know you guys really like long shelf lives with your processed foods.
Would nitrogen be used? Or is carbonated dough a thing? And would that even work as a preservative or a leavening agent? Nah, thinking about it force carbonation in dough would be likely be bitter and have a really rank texture once baked.
Ok, so it’s probably nitrogen or maybe bicarb? Would bicarb remain stable and unreacted in the dough for a full shelf life, and still work?
And I think usa biscuits are unlikely to be a yeasted, I remember usa folk on baking subreddits talking about only ever using yeast for bread and how they found it very weird and ‘not normal’ that yeast in cakes/non-bread baked goods is a thing in other places.
.
.
(No spoilers please, the fun bit of all this is in the figuring it out!)
A roll of biscuits and the can is pressurized. The instructions say to peel the label then jam a spoon or something into the middle seam to make it pop open. It is quite a little bang.
Yeah but a roll of biscuits where I’m from is a packet of hobnobs, which are already cooked when you buy them and would probably be called something like ‘a stack of cookies’ in your country.
So in the usa a roll of biscuits is the name for the raw dough in a cardboard cannister, that you portion and bake yourself, right?
And usa biscuits are kinda similar to english scones.
So is the packaging pressurised because the dough is yeasted/leavened? Or because of being packaged with a non oxygen gas as a preservative? I know you guys really like long shelf lives with your processed foods.
Would nitrogen be used? Or is carbonated dough a thing? And would that even work as a preservative or a leavening agent? Nah, thinking about it force carbonation in dough would be likely be bitter and have a really rank texture once baked.
Ok, so it’s probably nitrogen or maybe bicarb? Would bicarb remain stable and unreacted in the dough for a full shelf life, and still work?
And I think usa biscuits are unlikely to be a yeasted, I remember usa folk on baking subreddits talking about only ever using yeast for bread and how they found it very weird and ‘not normal’ that yeast in cakes/non-bread baked goods is a thing in other places.
.
.
(No spoilers please, the fun bit of all this is in the figuring it out!)
If I can’t provide spoilers, I’m going to need regular updates on your progress.
No spoilers, but you’re close!