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HI All,I am currently trying to make a dairylea style cracker in a rotary moulder, The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like. I have ver...
After using hot water
(~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence
has increased significantly. Could these two factors be related? I normally
associate checking with inadequate moisture removal during baking, or...
Hi everyone,I tried funding a new line of filled shortbread biscuits via crowdfunding (Kickstarter), however the campaign did not go well (here is how they looked like in various flavours).I realise the audience here is worldwide and tech-oriented, h...
Hello everybody, can someone send me the contacts of the
manufacturers of thermoforming plastic packaging materials (blister packaging)?
Does anyone have experience with this type of packaging? The problem is to find
the right combination of mater...
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larger the chip higher is the IMPRESSION of a real cho...
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. with at least 2% moisture still there in biscuits....
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intended final product, and length of each zone ?What sh...
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the flow wrapper in-feed. The biscuits are wrapped indiv...
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 fat problem or process problem?Advance thanks.
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