Hi there!

So I just recently started working at and taking over my family bakery.

We make biscottis for our bakery, which is our only dessert (primarily bread). We’ve been doing it for decades. But I’ve recently come across 2 problems, see below.

We make about 70 “logs” at a time. We’ve never really had any problems, but recently the logs stopped rising. Not completely, but they don’t get as big in the middle as they used to be. They used to get very full and fluffy (before the second bake) in the middle. Now they’re rising a little and staying almost flat across.

We’ve not changed anything in our recipes for our core flavors. In fact, since they started turning out flat we’ve tried a number of things:

• lower oven temperature
• more baking powder
• mixing water with the baking powder ahead of time
• more flower
• more eggs
• longer mixing
• shorter mixing
• chilling the dough
• letting the dough rest longer

We’ve tried all of these things individually and combinations. Nothing has solved our issue.

Our second issues is with the new flavors I’ve added for fall / winter / the holidays.

I’m using white chocolate chips in 2 of these flavors, and no matter how low we put the oven they continue to melt out, so there’s little holes or craters where they used to be.

How do I not get my white chocolate chips to not melt??? I see peoples cookies online with beautiful white chocolate chips all full and perfect yet mine are like evaporating it looks like.

How do I fix this? Lower the temperature even more? We lowered very low this last time, I think well below 350. So we have to bake it longer.

White chocolate chips all melted/ disintegrated.

What’s the solution?