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Hi biscuit people!My team and
I are looking for almond flour manufacturers to develop recipes for oven baked snacks with
Based on our
research, there are two types of almond flour: the conventional type and the partially
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...
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...
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?
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...
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...
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