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Hi,I'm looking for a producer of wafer products to make a savoury round light wafer , like the cone in an ice cream (see image) as a potential 3rd party opportunity with an associate in the UK. Please contact me for more information.Jamie
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.
7 answers
Hello When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky, what cause a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we use solid shortening, dough is perfect...
4 answers
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by using adequate Doypack with sealing.Today, I use a cl...
6 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...
3 answers
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
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...
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