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3 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?
1 answer
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.)
1 answer
Cream  cracker biscuit wet size and dry size standard 
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...
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...
4 answers
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...
2 answers
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 ?
3 answers
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
3 answers
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...
3 answers
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?
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