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11 answers
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
6 answers
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction issues. thank you
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
1 answer
Dear All Group members  Please can any one explain about the following mention definitions about the food colors, Primary Synthetic Food Colours Blended Food Colours Lake Food Colours waiting from your valuable comments .  Regards Rasika 
4 answers
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . Regards Rasik 
3 answers
Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )  Regards Rasik 
2 answers
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
3 answers
Dear All Group Members  Please can possible to advise , how to replace the Milk  Butter & Cocoa Powder  totally from the law cost Short Dough type biscuits for mass market production .  Regards  Rasik
4 answers
Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
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...
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