TechTalks - biscuit people

acidulant

by Osman Kırmızı on 02.01.2019

2 answers

Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)

sapp baking powder

1

vacancies

by Mohammed Al-Atari on 23.12.2018

1 answer

Dears We are looking for below vacancies for biscuit manufacture in Jordan - Packaging Machine Operator (vertical, sandwich and flow back machines) , 6-8 years experience - Senior Electrical technician , 5-7 years experience - production manger , 10...

jobs

2

granola muslie cookie recipe

by Mrs Beyhan Ozenli on 17.12.2018

can anybody help me for granola muslie cookie puffed structure recipe? not include so much wheat flour.. or not included any wheat flour recipe.. only puffed cereal raw materials + binding solution combination.. and possible if the binding solution...

granola muesli puffed cookie

2

Regarding Prawn Crackers

resolved

by anil gautam on 15.12.2018

1 answer

Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...

crackers praw

2

Emulsifier

by Rasika Ekanayake on 14.12.2018

4 answers

Dear All Group Members, According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ? Regards Rasika Ekanayake

biscuit production

1

bakestable cheese cream recipe

by Mrs Beyhan Ozenli on 09.12.2018

3 answers

Can anyone help to me for bakestable cream cheese recipe for savoury?

bakestable cream cheese

2

Laboratory Equipment

by Rasika Ekanayake on 09.12.2018

2 answers

Dear All Group Members I need to know the best solution for packet leak detection method for biscuits and chocolate industry. If you know any commercial brand or names please let me know . Regards Rasika Ekanayake

packaging

1

maple syrup using

by Osman Kırmızı on 05.12.2018

Dear all, Is there anyone who uses maple syrup in biscuits or cakes? Could you tell me your experiences?

maple syrup

1

Heat treatment of flour

by Osman Kırmızı on 29.11.2018

1 answer

Dear All, How heat treatment affects the biscuit flour? Is this usual aplication or not?

flour heat treatment

1

Problem with snack cracker (Dough with protease)

by Phillip Meile on 27.11.2018

8 answers

I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type? Thank You

dough protease snack cracker

1