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24.02.2020
Oven for water cracker
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.)
G. Arumugam I am working in the biscuit manufacturing  different kind of biscuit cookies, cracker, cake, wafer, wire cutter cookies, double colour biscuit,depositer dropping cookies ect and also sweet,ball gum and bubble gum last 21 years. and Biscuit manufacturer
13.02.2020
Cracker
Cream  cracker biscuit wet size and dry size standard 
Packagin is simple
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...
Phillip Meile and
26.01.2020
How to change a dry texture feeling of an integral fermented cracker?
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...
Fouling on direct oven flue heat exchanger
Hello, I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been installed successfully on indirect oven lines, but I...
Basab Kumar De Operation Manager, Baraka Biscuit factory and Baraka Chips factory, Saeed Group, Sudan. and Biscuit manufacturer
20.01.2020
Additive in biscuit
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
Tanmoy Basak Production Manager(Food Technologist) and Biscuit manufacturer
05.01.2020
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Semolina biscuits - vegan biscuit on short dough machinery made with less sugar
Dear, I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed in a spiral mixer I can't get any consistency in...
high Protein and collagen cookie recipe and regulation
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage  to get positive effect of collagen?
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.