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BPC 2022 vol.2
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1 answer
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
3 answers
Dear allI am trying to produce a chocolate biscuit for the use with ice cream, most importantly it should have the cake like texture when added to icecream.Firstly, I do not know if this type of biscuits is made with rotary moulders or with hard bisc...
3 answers
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell how the characteristics of the dough and the way...
2 answers
Hello we are a ice cone manufacturing company in our sugar cone baking ovens we have the problem that the cone comes out wit a dark  brown color, we have to increase lecithin  content  and temperature in order to get the cones rolled our  basic ingre...
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...
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.
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