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2 answers
do u know any consultant who knows rice cake production ? I have a customer who wants to install new rice cake production line in India Im so busy.. I will advice someone  thnx
4 answers
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme we can mix with starch to get the proper cakes.
1 answer
Dear all, Is there anyone who uses maple syrup in biscuits or cakes? Could you tell me your experiences?
3 answers
I have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many years ago and lately baked Cereal Bars on a Kevlar Baking Belt Has anyone experience of Kevlar Baking Belts and if so, why is there a reluctance to optimise this Tec...
3 answers
Dear All, Can any one suggest method to get open structure in egg less cake.  Even if it is slightly dry also ok.  What is the recommended pH to get the above texture.
1 answer
Dear All, Some one can give details of ingredients in layer cake creams?  How it is differ from creams for sandwich biscuit and wafer creams.  In fact if any one can give base recipe for layer cake cream that will be helpful.
CAKES
resolved
6 answers
I want to know which book we can read for technology of cakes like what we are having Duncan Manley book for technology for biscuit, crackers and cookies. All the chapter should have been covered well in all types of cakes and manufacture like in Du...
CAKES
resolved
4 answers
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.   How to bring the texture as same as egg cakes in egg less cakes.  what is the recipe mantra to be followed?
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