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We are looking to increase the stability and immunity to absorbed humidity of our plain flat wafers. What are the main issues to look into? Thanks
1 answer
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
2 answers
Hello, I am looking for someone with experience with professional granola recipes for a new product development. If you are interested or if you know someone who would be, please send me the email address or the whatsapp number. Thank you....
1 answer
Dear Sir,  I need a recipe of diabetes or sugar free biscuit. Can you plz  help me? 
4 answers
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tartar...
Dear All Group Members  Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback. Regards Rasika    
Hard Dough
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2 answers
Dear All,  I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ 1. How many hot water need? 2. What temperature will be of wat...
1 answer
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
2 answers
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
1 answer
Hello experts  Hope you are doing well  Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
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