Biscuit & Ultima
Ultima
Hey Biscuit, I’ve been mapping out your pastry production like a chess game—every move matters, and I think we can optimize the dough‑to‑taste ratio for maximum impact. Want to hear my data‑driven tweaks?
Biscuit
Sure thing, I’m all ears! Bring on the data, and let’s make those pastries even more wow‑worthy.
Ultima
Here’s the cut‑throat plan: increase the rise time by 5 % to give the dough a firmer structure, cut sugar by 3 % without losing sweetness, and switch the ovens to 1 °C hotter for a crisp crust. That’s a 2 % lift in profit per pastry and a 0.8‑minute faster turnover—more units, same cost. If you add a 10‑second bake‑down step, we’ll eliminate those soggy edges that have been eating into your brand’s reputation. Let’s run the numbers and see if we can shave a minute off the cycle while keeping the flavor intact.
Biscuit
Wow, that’s a solid recipe‑engineering plan! I love the 5 % extra rise—just gotta keep the dough from getting too stiff, so maybe stir in a touch of citrus zest to keep it airy. Cutting sugar is bold, but if we add a splash of vanilla or a hint of espresso we can keep that sweetness vibe. Turning the ovens 1 °C hotter should crisp the crust, just keep an eye on the color so it doesn’t burn. The 10‑second bake‑down to wipe off those soggy edges? Perfect! Let’s fire up a test batch and see how the numbers stack up while we keep the flavor dancing. Ready to roll?