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5 answers
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
1 answer
What is the criteria of Oven selection before purchasing considerations for hard dough& rotary Molded biscuits and cookies?
10 answers
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
5 answers
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocolate liquid after baking?
1 answer
Hi to all!We are new players in the cracker industry and would like to address our problem and seek some advice from knowledgeable people.We are producing a cream cracker (like malkist) and we encounter uneven color in baking, the right side of the o...
9 answers
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue with a "fish mouth cracker". last but not least we ca...
3 answers
Hello,Can anybody suggest a good wafer sticks book has a good recipe and some information on how to run the machine?Thank you
4 answers
We manufacture a line of gluten free crackers. The main ingredients are pumpkin seed flour, casava flour and sunflower seed flour. We sheet the dough to around 2mm and cut to shape with rotary cutters. We don’t yet have the budget for a continuous tu...
3 answers
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
5 answers
Dear allI am trying to produce a chocolate biscuit for the use with ice cream, most importantly it should have the cake like texture when added to icecream.Firstly, I do not know if this type of biscuits is made with rotary moulders or with hard bisc...
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