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7 answers
How to determine the best oil absorption time in crackers? How to determine the temperature effect?
2 answers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
7 answers
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point? 
4 answers
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
5 answers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
8 answers
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and soft inside, no light and crispy texture sometime i...
9 answers
Sir, We are producing centre filled farmented bear shape crackers. After forming dough piece shape is ok. But after oven crackers shape is changing. Crackers going to be larger in width and smaller in length. I do not undestand what can i do. I need...
10 answers
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it? Than You
10 answers
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit  What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling 
4 answers
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I understand many have discontinued that practise today....
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