- Joined Feb 17, 2017
I bake dog treats for a small, local barkery. I've been experiencing a lot of breakage with our cookies when we started using a sheeter. I am making sure the scrap dough is well incorporated prior to the second rolling. Assuming it was a gluten issue, I've gone to great lengths to make sure the dough is well rested before rolling and cutting. The cookies all seem fine when I remove them from the oven but after they sit for a couple of days (we allow them to naturally dry for 72 hours), this starts to happen.
A little recipe info: The photo shows 3 different recipes, all using eggs as the fat. We also offer a shortbread using lard, we are experiencing the same issues with that recipe. We don't use baking soda or baking powder, we would prefer to not use it as we market the treats to be natural. We add sourdough starter to each recipe since it is a natural mold inhibitor. We use 100% human grade ingredients, nothing sits long enough to even come close to aging before we use it (flour is used within two weeks of purchase).
I'm completely at my wits end. Any ideas?