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Jamie Blake Business Development Manager in Synergy Flavours and Ingredients manufacturer
17.01.2022
Light wafer producers
Hi,I'm looking for a producer of wafer products to make a savoury round light wafer , like the cone in an ice cream (see image) as a potential 3rd party opportunity with an associate in the UK. Please contact me for more information.Jamie
12.01.2022
Chocolate filling
Good Day I am planning to produce chocolate filling using a ball mill machine. This filling will be encrusted in a cookie. What is the best heat stable fat to use to avoid burning of the filling and also the fat sugar ratio? All information regarding...
Basab Kumar De Operation Manager, Baraka Biscuit factory and Baraka Chips factory, Saeed Group, Sudan. and Biscuit manufacturer
12.01.2022
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of biscuit ?
Lye bath for salty sticks snacks
Hello everyone, can anyone answer me what is the recommended temperature and concentration of lye bath for treating pretzels and sticks type of snacks? Thank you.
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
26.11.2021
Why does wire cut biscuit dough get sticky when using oil?
Hello When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky.It causes a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we use solid shortening, dough is perfect....
20.11.2021
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by using adequate Doypack with sealing.Today, I use a cl...
Stewart Ward and
29.10.2021
Cheese Crackers like snack crackers? Suggestion in either the mixing process and  or oven profile?
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
Faran Project manager and Biscuit manufacturer
06.10.2021
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
J G and
23.09.2021
Baking thin crackers
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and they bend during cooking. We use an electric conv...
02.09.2021
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like.  I have ver...
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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.