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1 answer
Hi all, Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the pins when cutting.  Hope anyone can give some...
4 answers
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion .  Regards Rasika 
3 answers
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ,it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways to keep my cookie baked from the oven retain same...
2 answers
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
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 
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