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What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
dear all
good morning,
want to know what type of chemical reaction take place during mixing (biscuit dough)
plz help me to explain in detail
regards
abadat hussain
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough.
Please contact us with info. Thanks.
hello everyone,
we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution.
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference.
leavening agents selection
resolved
Dear Sir or Madam,
I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that?
Thank you
Dear Sir,
I have the following question.
After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only s...
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product?
Distance between two Biscuit..
resolved
Dear Sir,
I have the following question.
After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only s...
How do you all condition your rotary moulder belts? What do you find to be the most effective way?
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