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2 answers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
1 answer
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
3 answers
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough. Please contact us with info.  Thanks.
3 answers
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. 
6 answers
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. 
2 answers
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
5 answers
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...
2 answers
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
4 answers
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...
7 answers
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
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