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Dear thank you about writing the article I would like to know how produce nutritional yeast please if you have videos how to make I'm so interested to do that  thank you very much indeed
Hi All, I'm looking for small quantities (less than a pallet) of household recyclable or biodegradable biscuit wrapping for use on a flow wrapper. The biscuit is a shortbread. The current film is Oriented Polypropylene (OPP), 25 micron, 200mm width...
3 answers
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason. Did you change from solid steel belt to mesh b...
1 answer
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
Fat
resolved
2 answers
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this in noodles?  2. Or if i reuse it to other bakery...
3 answers
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
1 answer
Dear Experts, Can any one send me the book of Biscuit, Cracker & Cookie recipes for the food Industry-  Duncan Manley(latest version) ? my email address is - ********* i am very much thankful if any one send me the book.
1 answer
Packaging is simple I do regularly look into the questions posed in the techtalks. It calls my attention that there are few questions on packaging. Apparently, packaging does pose little problem in the day to day life. Still, Packaging is one...
4 answers
Hello, I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been installed successfully on indirect oven lines, but I...
2 answers
Dear all, Last year, I tried a burger bun, guess it was from a company in UK, with melted cheese on the surface. Basically it is a cheese sprinkling process directly after the proofer and prior entering the oven. During baking, the cheese will melt...
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