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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...
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients are very basic: whole wheat flour, oats, rye wheat...
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit paste ?
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there any calculation method available to calculate how...
Hi everyone. My team and I are trying to develop a recipe for baked gluten free & allergen free (incl lactose) snack with the brown rice flour being dominant ingredient. The aim is to have a crunchy first bite but then to have an easy melting eff...
We are making squares cheese crackers with fermentation. We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are coming out bland when we tried to make them like t...
We are the manufactures of chocopie, we face sickness issue in our steel band while running the base cake. Can you please suggest the process of steel Band Waxing to eliminate sticking? We tried band releasing oil , found increased in diameter of the...
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