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Anonymous User
05.10.2018
what is d high fructose corn syrup relative sweetness with sugar
can we replace 100 % sugar with high fructose corn syrup
or plz suggest alternative bcoz in some of the country the importation of sugar is very less and buying from local market in...
Ritz Cracker recipe and Its method of preparation (Lab trial)
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
02.10.2018
How to determine the best oil absorption time in crackers? How to determine the temperature effect?
28.09.2018
Hello every one,
Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Maillard reactions "Reducing sugars".
so i want to ask...
Laminator RPM speed for soda crackers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
Anonymous User
13.09.2018
dear all
good morning,
want to know what type of chemical reaction take place during mixing (biscuit dough)
plz help me to explain in detail
regards
abadat hussain
12.09.2018
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough.
Please contact us with info. Thanks.
07.09.2018
hello everyone,
we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution.
02.09.2018
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference.
leavening agents selection
Dear Sir or Madam,
I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that?
Thank you...
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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.