Why are my salgados bursting?
The salgados that are most subject to explosions are the cheese balls and the coxinhas.

The cheeseball may explode due to the use of the cheese. The mozzarella, when it melts inside the salty one, forms a kind of bubble. In this way, when the cheese is placed in the machine, it is processed and melted next to the mass, which can generate the salty explosion or the cheese leak.

Already the thigh may explode due to its "drop" shape. This form generates a greater pressure in the salty and, like all stuffed product contains air, when producing it in the machines, that air is contained and tends to cause the salty explosion.

Can the type of my savory pasta also facilitate the explosion?
For sure! If the wall of the mass is too firm or too thin, the explosion occurs more easily. In addition, when the dough passes from the baking point, it turns the so-called "silicon mass", which is that elastic and shiny mass, leaving the product hard and hard and can cause the salty snacks to burst.

How to ensure a good mass and avoid explosions?
The choice of raw material for the mass is very important. For example, the use of poor quality flour can cause peels in the product's mass and this, consequently, facilitates the salting explosion. If the flour has a better quality, that is, it was developed to have a lower absorption of fat, the air, which is inside the product, will find softness when leaving, thus avoiding the salty explosion.

In addition, the use of a flour of better quality also brings a greater yield of its production and reduces the risk of problems in the time of frying and freezing its products.

Fry
Incorrect oil temperature can also lead to explosions. Putting salt to fry in an oil that is cold may soak your product and fry in an oil that is too hot may cause the salty burst. The ideal temperature for savory frying is between 180 ° C and 200 ° C. Also, the amount of oil is very important. The product must be thoroughly immersed in the oil as non-uniform salty frying may also cause explosions.

Mass cooling
We advise our customers to lay the dough on a stone or table, open it, let it cool, cut it and turn it. This procedure avoids both the peels in the product mass and also does not generate moisture.

It is important to always work the dough with the same temperature, warm or cold, ie it is not recommended to mix a hot mass with a cold mass. So you avoid variation and keep the desired point of mass.

Tip
Add margarine with the amount of lipids between 70 and 80% to the mass, helps to give a soft texture, without cracks in the frozen mass and reduces the risk of explosions at the time of frying.