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Hi everyone,
has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min)
I could find some produced in US and Germany, but their cost i...
Hello everyone
We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough,...
hello, i just buy a mimac rotary moulder machine on secondsary market. I have no expertise on these kind of biscuits. Do you have some recipe to suggest?
thank you.
lele
Dear consultants,
I have no basic idea about biscuits production. However, I have a great passion to go into biscuit production in my country, Nigeria; Post my public service carrer life. Particul...
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Dear all,
I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppli...
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
Dear All Group Members
I need to know the best solution for packet leak detection method for biscuits and chocolate industry. If you know any commercial brand or names please let me know .
Regar...
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Please let me know the availability of sugar grinding mill for sandwich cream preparation with following requirements
1) Fineness of the powdered sugar appoximatly 100 micrones
2) Temperature jus...
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn...
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled b...
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled b...
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn...
Experts
I just found this forum on google, it is perfect idea :)
Please I'm looking for Lotus biscuit recipes and method of mixing for our manufacturer.
Any one can help us on ?
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled b...
Product: wirecute cookies
Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persistin...
Dear Sirs,
I want to reduce the weight of biscuit and maintain the dimension. Currently I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe....