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We are using Haas stick wafer machine. Recently we found cream noozle get blocked after one or two hr running.
Please let us know your expert advice, how to get rid of nozzle blocking by the cream.
hard soda crackers
resolved
hi,
I am currently starting to do my soda crackers. i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely wheat flour with protein between 9-10 percent.
I h...
Cracker cutter - pilot
resolved
Hi all,
Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the pins when cutting.
Hope anyone can give som...
Dear Group Members
Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through this discussion .
Regards
Rasika
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ，it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways to keep my cookie baked from the oven retain same...
sesame / wheat germ rancid issue
resolved
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce nitrogen packaging or theres some technique to tre...
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
Cheese sprinkled on top of buns
resolved
Dear all,
Last year, I tried a burger bun, guess it was from a company in UK, with melted cheese on the surface. Basically it is a cheese sprinkling process directly after the proofer and prior entering the oven. During baking, the cheese will melt...
Cocoa Powder
resolved
Hi Everyone!
I just would like to ask if you can recommend a good supplier of dark cocoa powder, something similar to what they use for oreo cookies? I am aiming for that kind of dark cocoa color. I have tried some dark cocoa powder (heavily alkaliz...
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