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Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area. Pl consider the moisture loss as 18% when you have 100kgs dough. with at least 2% moisture still there in biscuits....
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the flow wrapper in-feed. The biscuits are wrapped indiv...
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw fat problem or process problem?Advance thanks.
Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dough and wire cut cookies)
Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it
possible to replace sugar in its recipe with an ingredient not so expensive,
keeping at least part of sugar properties? What could be the main issu...
I make salted biscuit sticks.
But I want to increase the strength of biscuit sticks.
Is it possible to add some kind of material to increase the severity of the biscuits?
Thank you very much
I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.
I have received different recommendations about the right mixing time, some said 20 minutes, some said 25 minutes.
Also, is t...
We are looking for petit beurre plain biscuit tests.
We face some issues with the process, and I would like to share the recipe with you for any notes.
Knowing that the fat level is high to get softer bite for the biscuit
We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough, and this is where the problem begins. Our problem...
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