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Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -omolewaolopade@gmail.com
Hi, l am having trouble sourcing a bakery to produce my gluten free crackers. All ingredients have been sourced and premixed by supplier, bake and pack requested, brc prefered.
Hello,
We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
Hello
Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
Dear All,
I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme we can mix with starch to get the proper cakes.
Dears,
We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project
If anyone can help us on this project pleas...
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough
Thank you
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough
And beside the fat, what is the main difference between the two dough types?
Thank you
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