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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
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...
Diabetes Biscuit
Dear Sir,
I need a recipe of diabetes or sugar free biscuit. Can you plz help me?
Hard Dough
Dear All,
I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ
1. How many hot water need?
2. What temperature will be of w...
Fat
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...
Hard Dough Biscuit
Dear sir,
I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any subs...
Non egg cakes
Dear All,
I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme we can mix with starch to get the proper cakes.
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.