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Technology

Food Safety Standards - Controlling hazards from farm-to-fork
Food hazards can occur at any point from farm-to-fork so food safety standards (like ISO, SQF, BRC) are needed to ensure the safety of the global food...
WCM (World Class Manufacturing) and its applications in Plant Improvements
WCM targets to continuously improve the site’s performance by eliminating waste & losses. It really improves plant/machines performance.
6 types of icing and how to make them
Icing gives more value to your product for a relatively low price in ingredients, makes products more attractive to consumers and encourages impulse b...
Food trend predictions for 2018
As the year comes to a close, we look back on some food trends that came and went, some that stayed and what comes next.
New research shows how food processing affects fat absorption
A new study found that preserving the natural structure of plant-based food during processing can limit the amount of fat absorbed by the body.
The Chemistry Behind Baking Powder
Baking powder acts as a leavening agent. It's a mixture of a carbonate or bicarbonate and a weak acid used to increase the volume of baked goods.
Sugar substitutes for baking
Here we write about sugar substitutes, ingredients that keep the sweetness but make the biscuits more accessible to people looking to consume less sug...
Sodium metabisulfite and its use in biscuits
There are quite a few factors that make delicious biscuits we love, and one of them is sodium metabisulfite. So, what it is that ensures a biscuit wor...
Natural Yeast: Back to Basics
The natural yeast was discarded in the 1980s for the more practical and convenient synthetic or commercial yeast that can raise dough faster.
Importance of a Good Packaging Design
Good packaging design even sets the expectation for the price point of your product. We make assumptions on a product’s price point.
The Rise of Healthy Baking
A growing number of companies and brands are putting out healthier alternatives in their product range to accommodate their consumers.
Quality baking and the ‘cookie’ factor
Careful planning and close cooperation between the two companies meant Sandvik was able to install the new steel belt in just two weeks
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