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Cocoa Powder
resolved
Hi Everyone!
I just would like to ask if you can recommend a good supplier of dark cocoa powder, something similar to what they use for oreo cookies? I am aiming for that kind of dark cocoa color. I have tried some dark cocoa powder (heavily alkaliz...
Dear all,
I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppliers which one has the best option given more compl...
Baking thick chocolate chips cookies
resolved
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diameter? It is baked in solid steel band in a 5-zone...
Analyzing biscuits
resolved
Dear all,
Anybody that would like to share any thoughts with regards to analyzing
methods for biscuits? Mainly on T/A equipment. What do you find most relevant ?
Could be hardness, crispiness, audio test?
Christian
Back side color problem
resolved
Dear all
Any can help on attached image, hard biscuit “Small Size” always show white color in back side
It is oven issue or recipe issue ?
I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but sti...
Regarding Prawn Crackers
resolved
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
Oven zone lengths
resolved
How designers decide oven zone length, no. of zones required for given biscuit variant?
Reduce biscuit weight
resolved
Dear Sirs,
I want to reduce the weight of biscuit and maintain the dimension. Currently I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight. How...
Cookies crumbliness
resolved
Product: wirecute cookies
Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.
product is getting crumbly, it means crumbs pa...
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
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