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06.08.2021
Hello everybody, can someone send me the contacts of the
manufacturers of thermoforming plastic packaging materials (blister packaging)?
Does anyone have experience with this type of packaging? The problem is to find
the right combination of mater...
29.06.2021
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larger the chip higher is the IMPRESSION of a real cho...
18.06.2021
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....
11.06.2021
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intended final product, and length of each zone ?What sh...
06.06.2021
Dear thank you about writing the article I would like to know how produce nutritional yeast please if you have videos how to make I'm so interested to do that thank you very much indeed
Flow wrapper positioning
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...
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
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.
Mini cheese crackers - baking system in rotary ovens ?
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
28.05.2021
Hi
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)
Best Regards
Rasika
27.05.2021
Hello,
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...
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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.