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4 answers
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...
7 answers
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...
1 answer
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...
4 answers
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...
2 answers
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....
3 answers
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...
1 answer
Dear thank you about writing the article I would like to know how produce nutritional yeast please if you have videos how to make I'm so interested to do that  thank you very much indeed
8 answers
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...
10 answers
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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