Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 55ºC. Besides that, could line belts and equipment...
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and heterogeneous). Should I make changes in oil quant...
Caramel biscuits
Hello
I want to ask the specialists for help.
To contact me for soft and hard biscuit recipes
And can i help me with a caramel cookie recipe?
Thank you very much
Speculas Recipe
Hello everyone
Please can you help me with a recipe and how to make a speculas biscuit
And what are the spices that have been added to it
thank you very much
Butter Biscuits
I would like to develop a range of biscuits (butter biscuits) similar to the BELMONT biscuits from Aldi (chocolate Brandenburg Gate image) and Lidl SONDEY biscuit (chocolate sailing ship image). I will approach Inter Biscuits in Germany but first I w...
Problems with mold and product longevity
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondant on top. All production is traditional and handma...
First time doing crackers I have some problems
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...
Recipe Yield
I'm in bread making business but now want to expand into biscuit manufacture, so I've got a burning question: how much baked biscuit in the way of weight can 50 kg of Flour yield using a typical petit buerre recipe (if you can state ingredients used...
Food technologist
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)...