Md. Habibur Rahman
25 biscuits
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Bio
I am a food technologist. I have experienced in Bakery side. I am a learner to be a specialist of bakery item.
User points
Biscuits 25
Resolved questions 0
Tech talks questions 25
Published articles 0
Conference lecture 0
Biscuit People Academy 0
Latest activity
Md. Habibur Rahman
answered a question
18 June 2021
HEAT INPUT REQUIRED
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area. Pl consider the moisture loss as 18% when you have 100kgs dough. ...
Md. Habibur Rahman
answered a question
07 June 2021
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Md. Habibur Rahman
answered a question
04 June 2021
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
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Waffer Batter Mixing System
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It is a system produced to provide a homogeneous mixture of wafer batter and to feed it fully automatically to one or more a...
Md. Habibur Rahman
answered a question
04 June 2021
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Md. Habibur Rahman
answered a question
04 June 2021
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Md. Habibur Rahman
answered a question
03 June 2021
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Md. Habibur Rahman
asked a question
02 June 2021
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Md. Habibur Rahman
asked a question
26 August 2020
Diabetes Biscuit
Dear Sir,
I need a recipe of diabetes or sugar free biscuit. Can you plz help me?
Md. Habibur Rahman
asked a question
04 August 2020
Hard Dough
Dear All,
I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ
1. How many...
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Md. Habibur Rahman
asked a question
12 July 2020
Fat
Dear Sir,
We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help:
1 . How can i reuse this...
Md. Habibur Rahman
asked a question
07 July 2020
Hard Dough Biscuit
Dear sir,
I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this fro...