Chocolate biscotti - bread flour ratios, double bake and shelf life science

Описание: M. Kathleen Meisinger, Certified Executive Pastry Chef, teaches chocolate biscotti from the Culinary Institute of America textbook inside the PoP Baking Club. This lesson focuses on ingredient ratios, gluten management, emulsification and the double-bake method that defines traditional Italian biscotti.

This scalable biscotti formula uses butter, sucrose, egg, vanilla, bread flour, almond flour, and cocoa powder. The emphasis is precision: controlled gluten development, proper creaming, staged incorporation of dry ingredients and moisture reduction during the second bake to create crisp texture and extended shelf life.

Topics include:
0:03 Chocolate biscotti introduction
0:07 CIA textbook formula and ingredient weights
0:46 Time, temperature, moisture, coagulation, cohesion
1:05 Managing gluten to prevent dry biscotti
2:08 Why culinary textbooks matter for technical baking
5:42 Bread flour, almond flour, cocoa powder ratios
9:29 Sugar crystallization and glass-like structure
15:47 Mixing method: creaming and staged incorporation
17:47 Emulsification with eggs and vanilla
26:43 Adding dry ingredients in thirds
32:21 First bake and shaping
32:55 Chilling before slicing
42:14 Shelf life and moisture control
42:44 Second bake at lower temperature
45:59 Optional white candy melt dip
46:49 Traditional undipped biscotti
59:01 Overnight settling before wrapping

This episode demonstrates how controlled dehydration and sugar concentration create a crisp, stable cookie suitable for extended storage. Ideal for home bakers, cottage bakers and pastry students who want technical clarity and professional results.

Join PoP Baking Club LIVE on Wednesdays at 6 PM EST on TikTok and Saturday Office Hours at noon EST.

Subscribe for structured pastry education grounded in ingredient function and classical technique.    / @thepracticeofpastry  

The Practice of Pastry: https://thepracticeofpastry.com
Recipes: https://linktr.ee/thepracticeofpastry
Substack: https://substack.com/@thepracticeofpa...
TikTok:   / thepracticeofpastry  
Formulator: https://thepracticeofpastry.com/recip...

#chocolatebiscotti #biscottirecipe #italianbiscotti #breadflourbaking #ingredientfunction #bakerspercentage #pastryscience #culinaryinstituteofamerica #doublebake #homebakingeducation #cottagebaker #practiceofpastry #popbakingclub