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2 answers
Dear All, We are facing problem in our soft dough biscuit at Moulding area (hydration of soft dough is so fast that way, discharge of dough at Moulding is less and rejection ratio is high) Our soft dough biscuit has less vegetable shorten...
2 answers
Our wafer cream is light, (s.g. 0.9) (we are mixing the cream with a beater in a planetary mixer) and soft. We would like to get a cream with totally different eating quality. Please advise how we can get heavier, and harder cream.Thanks.
4 answers
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling to be more spreadable? While spreading protein enri...
2 answers
We are planning on investing in a seasoning system.  We are scheduling a test with an electrostatic seasoning application.  Does anyone have any experience with a dry seasoning system with an electrostatic component.  The company is ARBO and I would...
3 answers
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manufacturing? I am currently manufacturing at home us...
6 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...
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