Magazine
Biscuit People Academy launches an advanced course Enzymes for Biscuits and Wafer Manufacturing guided by the expertise of Dr. Lutz Popper from SternEnzym Company
Biscuit manufacturers have incorporated legumes, peanuts, algae, almonds, whole grains, and more into their products as consumers have become more con...
Ever wondered how flour - a key ingredient in baking - can make or break your perfect recipe? Discover the crucial parameters and tests that reveal th...
The Biscuit People Academy is an online platform that offers complete education and resources to biscuit experts, enthusiasts, and anyone with a passi...
Marie is a classic hard sweet biscuit characterised by an even, attractive colour, texture and good volume.
KPM Analytics announced today a new version of its CHOPIN Technologies Alveolab® functional and rheological dough analyzer used by bakeries, as well a...
The Toruń gingerbread is a very famous and loved type of biscuit. It has a long and rich history filled with interesting facts, tales and legends
The 2nd Biscuit People Conference will take place from April 3rd to April 6th in the Hotel Park Plaza Histria in Pula, Croatia.
Amylab FN by CHOPIN Technologies presents a new alternative: faster, easier and safer method for running the Hagberg Falling Number test. Flour made...
The SRC-CHOPIN, an easy and accurate solution for automatic measurement of solvent retention capacity Glutenins, damaged starch and pentosans are thr...
