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27.11.2017
What is gauging?
What is two roll pre-sheeter, three and four roll pre-sheeter and how its work?
why 2- roll is called pre-sheeter?
Is there a difference between gauging and lamination?
Actually, I am the student of food science and technology(be...
Anonymous User
20.11.2017
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
12.11.2017
The prinspel of how to incres and decres of dogh weigt
06.11.2017
I am doing a task at school where I have to make and design biscuits.
What packaging techniques would protect the biscuits from breaking
04.11.2017
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one over the other. It could a historical thing but it wo...
24.10.2017
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
23.10.2017
I have no experience in biscuit production but want to go into the industry in Nigeria. I will really appreciate if you can guide me STEP BY STEP on how to start. First the kind of equipment required for a SMALL SCALE industry, Staffing, Production P...
20.10.2017
What
is the maximum amount of soy lecithin that is acceptable in a sandwich cream
filling, without impacting cream fat crystallization?
20.10.2017
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best distance from salt applicator to conveyor belt?
09.10.2017
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
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