Formulas
Pistachio & Chocolate Chunk Biscotti
Process
Cream butter and granulated sugar.Add whole eggs slowly.Add flour. Mix on low speed until combined.Add pistachios and chocolate chunks. Scale into 1-lb loaves. Place 5 rows on baking pan. Egg wash. Bake 375°F. Cool. Cut into 1/4-inch slices. Places slices on pans and toast in oven until crisp.
Formula provided by Bella Napoli Italian American Bakery
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® Gibraltar Medium High Gluten Flour |
7 lb
|
3178
|
100%
|
| Unsalted Butter | 2 lb |
908
|
29% |
| Granulated Sugar | 5 lb |
2270 |
71% |
| Fresh Eggs | 3 lb
|
1362
|
43% |
| Baking powder | 1.5 oz
|
42
|
1.3% |
| Vanilla Flavor | 2 oz
|
56
|
1.8%
|
| Butter Flavor | 2 oz
|
56 |
1.8% |
| Pistachios | 6 lb |
2724 |
86%
|
| Chocolate Chunks | 3 lb 5 oz |
1502 |
42% |
| Total | 26 lb 10.5 oz |
12,098 |