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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.
300 biscuits
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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.
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe...
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast fo...
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...
Hello experts
Hope you are doing well
Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
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...
Dear All,
I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme w...
Dear All,
I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme w...
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough
And beside the fat, what is the main difference between the two dough types?
Thank you
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
Hello,
I was wondering if anyone can me some insight into fouling issues
on a potential combustion air preheater, for use on a direct oven. I am aware
that combustion air preheaters have been ins...
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Dear,
I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed...
hi,
I am currently starting to do my soda crackers. i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely w...
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction i...
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am...
Dear Group Members
Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through this discussion ....
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Dear All Group Members
Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here .
R...
Dear All Group Members
Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here .
R...
Dear all
Any can help on attached image, hard biscuit “Small Size” always show white color in back side
It is oven issue or recipe issue ?
I have hyper oven 32 m (1 direct gas, 2 zones), we in...