20 Mar 2026
Multigrain Jaggery Digestive Cookie recipe combine the wholesome depth of SwissBake® T150 Wholemeal Flour with the multigrain goodness of SwissBake® Multskorn Brot 20. Jaggery provides natural sweetness and colour, while MYCOBAN™ Classic PS supports mould protection and extended shelf life. Designed for commercial production and serving across bakery / high-tea menus or gourmet hampers.
20 Mar 2026
SwissBake® French-style T150 Flour – 700g
SwissBake® Multskorn Brot 20 – 300g
Jaggery Powder – 450g
Bakery Shortening (cold, cubed) – 450g
Chilled Water – 150g
Baking Soda – 12g
Salt – 12g
MYCOBAN™ Classic PS – 8g
In a planetary mixer fitted with a paddle attachment, combine SwissBake® T150 Flour, SwissBake® Multskorn Brot 20, jaggery powder, salt, baking soda, and cold cubed shortening. Mix on low speed for 4–5 minutes until the texture resembles damp, coarse sand. Dissolve MYCOBAN™ Classic PS thoroughly in chilled water and slowly add this solution while the mixer continues on slow speed. Mix for 45–60 seconds maximum, stopping immediately once the dough forms a firm, cohesive ball, as T150 flour absorbs moisture rapidly. Allow the dough to rest on the bench for 10 minutes to relax. Roll to a uniform thickness of 4 mm, dock aggressively using a docker roller or fork, and cut using a 7cm round cutter. Bake in a deck oven at 170°C with the damper open for 18–20 minutes. Cool completely on trays until the biscuits reach 25°C.
Packaging suggestion: Pack in high-barrier film (MET-PET) to maintain crispness and maximize the efficiency of the preservative.
