answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
BPC 2022 vol.2
Sort
Hi biscuit people!My team and I are looking for almond flour manufacturers to develop recipes for oven baked snacks with this material. Based on our research, there are two types of almond flour: the conventional type and the partially deoiled...
2 answers
Hi Biscuit People,I have a question for you.. Which raw material suppliers are the best if I want to make wafers with low water activity caramel filling? Thank you in advance
3 answers
Dear group members. Does anyone know how to explain/solve the problem of white spots on the wafer cone as shown in the photo below. What could be causing these spots on the wafer cone?We used the Walterwerk kiel germany wafer machine model Jupiter 69...
1 answer
Dear Members,I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and  not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased i...
1 answer
Hi, 1. Is there any manufacturing scale recipe to be shared for oreo type cookies?2. Oreo cookies is consider short sweet, rich short sweet or semi sweet dough type?Thank you in adcanceRegards,Amye
3 answers
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor.      But in a time lapse of one week , the pastry roll turns wet and the filling cream is missed.   Any advice?  
1 answer
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
1 answer
Hi All,I am a home-based manufacturer of Lactation Cookies for breastfeeding mothers. I am now slowly scaling up my business and am in need of some help increasing shelf-life of the product as I have now started supplying to retailers. Currently the...
2 answers
I need cream crackers recipe with fermentation mixing, lamination and drying methods. 
2 answers
Hi and good morning.  I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help me with a generic recipe and a generic process for...
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription