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4 answers
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . Regards Rasik 
4 answers
Dear All,  Could you suggest any protease enzyme brand for wafer batter?
4 answers
Dear All, Wafer layer opening happens after few days of production. What is your suggestions?Thanks
2 answers
Hello, We produce a gluten free wafer with potato and corn starch in a ratio of 60% potato and 40% corn flour. The wafer sheet became hard, non-crisp and very chewy in the shelf life. In the same line we produce a wafer with 100% po...
6 answers
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference. 
5 answers
dear all member and experts, to make the wafer winds better, we introduced this dripping system to apply a thin mist during winding process, we used a microfiber cloth and the dripping needle to apply water, it do help the winding but not consistence...
4 answers
Dear all , any wonder any courses provided for wafer roll process . We have issue of very fragile . Unwind at the end , and very fragile even tho stick well before cooling . We tried spray some mist on baked wafer sheet but still. Here's my batte...
6 answers
Hi , I'm looking for Rnd outsource , making low aw caramel or fruit jam filling . Application for wafers and biscuit 
4 answers
Hi  Please some one can explain to me the following mentioned areas for biscuits and wafer production , ideal relative humidity and temperature. 1. Fremantation Area  2. Packing Room for Chocolate Enrobed  3. trolley work- marshmallow & Cream...
7 answers
Hi  Please some one can explain the definition of Vanilla Wafers ? 
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