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2 answers
Good Day I am planning to produce chocolate filling using a ball mill machine. This filling will be encrusted in a cookie .What is the best heat stable fat to use to avoid burning of the filling and also the fat sugar ratio. All information regarding...
1 answer
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are the other ingredients can be used to add fiber without affecting the volume of biscuit ?
1 answer
Hello everyone, can anyone answer me what is the recommended temperature and concentration of lye bath for treating pretzels and sticks type of snacks? Thank you.
5 answers
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
4 answers
Hello, we are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and they bend during cooking. We use an electric conv...
5 answers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like.  I have ver...
Hi everyone,I tried funding a new line of filled shortbread biscuits via crowdfunding (Kickstarter), however the campaign did not go well (here is how they looked like in various flavours).I realise the audience here is worldwide and tech-oriented, h...
1 answer
Hello everybody, can someone send me the contacts of the manufacturers of thermoforming plastic packaging materials (blister packaging)? Does anyone have experience with this type of packaging? The problem is to find the right combination of mater...
4 answers
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larger the chip higher is the IMPRESSION of a real cho...
2 answers
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area.   Pl consider the moisture loss as 18% when you have 100kgs dough.  with at least 2% moisture still there in biscuits....
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