Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...
Oven settings affecting cookie spread
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely how to improve greater spread. Another related topi...
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
Soft and Chewy Cookies
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Water Crackers
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you
Exturded Corn Flips
Hello, we need some advice about production of extruded corn snacks. We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and also by raising extrusion pressure. The structure tha...
Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Chocolate filling:Sugar, rafined oil, chocolate, modifi...