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.I am ex britannian (Britannia Industries ltd) and into all the fields of bakery. very much interested to learn things further. At present doing different concept products in bakery.
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At present with flavour company doing research on new products in all variety of biscuits, cakes and rusk. We are setting up a modern bakery lab to do research in these segments.
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
How can l make my loose biscuit softer and less sweet?
My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sod...
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely h...
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely h...
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Hey everybody. I'm a chemical engineering student and as part of the final project of my bachelor's degree me and my group are working on the production of soda crackers from cassava, breadfruit, yam...
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Hey everybody. I'm a chemical engineering student and as part of the final project of my bachelor's degree me and my group are working on the production of soda crackers from cassava, breadfruit, yam...
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
Hello,I work as a baker for a company that makes teething biscuits for babies. I have been tasked with finding a way to make the biscuits harder to break. So basically I am trying to make something sa...
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
Hello Friends,
We recently noticed
that our wire-cut biscuit dough hardens very quickly during the cut, causing
variations in weight and disassembling the extruder rolls. This seems to happen
si...
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocol...
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue wit...
We manufacture a line of gluten free crackers. The main ingredients are pumpkin seed flour, casava flour and sunflower seed flour. We sheet the dough to around 2mm and cut to shape with rotary cutters...
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell...
We are the manufactures of chocopie, we face sickness issue in our steel band while running the base cake. Can you please suggest the process of steel Band Waxing to eliminate sticking? We tried band...
Hello Everyone,We have been having issues with the final packaging weight of cream crackers. Each internal package should weigh around 167 grams * 6 packages = 1 kilo. However, lately, we haven't be...
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients...
Hello everyonewe in Iran looking for a Cake production technologist, for commissioning cake products, please if you can or know someone who can participate in this project.
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there...
We are making squares cheese crackers with fermentation. We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are...
Dear ALLIs any one is there to supply single wafer sheet production machine for our R&D purpose. I heard that some one manufacturing same kind in china. If you have contact details please give m...
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for...