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6 answers
Hello experts, exited to have peolple who can help me!   I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor.  The dough is made with flour, potatoe flakes and potatoe starch, with water and oil.  I...
3 answers
We have some new plans and we are looking for an external technological help. Do you know anybody who would be willing to come to our premises and provide a consultancy? We are producing sheeted crackers, lay products (sticks and pretzels)...
5 answers
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
Hard Dough
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2 answers
Dear All,  I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ 1. How many hot water need? 2. What temperature will be of w...
1 answer
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
2 answers
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
2 answers
Dear sir,  I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any subs...
2 answers
Hi, l am having trouble  sourcing  a bakery to produce my gluten free crackers. All ingredients have  been sourced and premixed by supplier, bake and pack requested, brc prefered. 
3 answers
How to resolved the checking problem in rotary molded(Digestive) biscuit.
5 answers
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
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