Biscuit TechTalks | Biscuit People

Checking Problem

by Tanmoy Basak on 21.03.2020

2 answers

How to resolved the checking problem in rotary molded(Digestive) biscuit.

ut

1

Healthy biscuit

by Yasser Saad on 19.03.2020

1 answer

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...

high fiber low sugar

1

Vegetable palm Shortening melting point

by Walid Badreddine on 12.03.2020

3 answers

Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you

biscuit production biscuit Biscuit manufacturers

1

Malted milk biscuits

by Walid Badreddine on 11.03.2020

2 answers

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

biscuit production biscuits biscuit processing

1

caramel filling recipe for wafers

by Mrs Beyhan Ozenli on 01.03.2020

4 answers

I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx

wafers caramel filling

1

Fat for cream filling in sandwiching secondary process

by Phillip Meile on 26.02.2020

5 answers

Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?

fat sandwiching filling

1

Oven for water cracker

by daniel chan on 24.02.2020

5 answers

We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)

oven

1

Cracker

by G. Arumugam on 13.02.2020

1 answer

Cream cracker biscuit wet size and dry size standard

actual

1

Packagin is simple

by Jacob van Kogelenberg on 12.02.2020

1 answer

Packaging is simple I do regularly look into the questions posed in the techtalks. It calls my attention that there are few questions on packaging. Apparently, packaging does pose little problem in the day to day life. Still, Packaging is one...

OEE Efficiency

1

How to change a dry texture feeling of an integral fermented cracker?

resolved

by Phillip Meile on 26.01.2020

4 answers

Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...

digestive recipe fermented crackers

1