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Hello Everyone,We have been having issues with the final packaging weight of cream crackers. Each internal package should weigh around 167 grams * 6 packages = 1 kilo. However, lately, we haven't been able to reach the desired weight and end up hav...
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
Shelf-Life of Lactation Cookies
resolved
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...
Hello everyone,I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting. To enable the dough to run on the rotary I've had to decrease the hydration of the...
WAFER SHEETS
resolved
Dear ALLIs any one is there to supply single wafer sheet production machine for our R&D purpose. I heard that some one manufacturing same kind in china. If you have contact details please give me.
Chocolate filling
resolved
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...
Hello
When using oil in a wire cut type cookie (no chips
or inclusions), it gets sticky.It causes a lot of problems in process
(extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we
use solid shortening, dough is perfect....
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...
Cheese Crackers like snack crackers? Suggestion in either the mixing process and or oven profile?
resolved
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...
Nuts in Cracker
resolved
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
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