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12.09.2020
Stability of plain flat wafers
We are looking to increase the stability and immunity to absorbed humidity of our plain flat wafers. What are the main issues to look into? Thanks
Biscuit book
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
Karim Bouayed and
26.08.2020
Granola recipe - looking for a consultant
Hello, I am looking for someone with experience with professional granola recipes for a new product development. If you are interested or if you know someone who would be, please send me the email address or the whatsapp number. Thank you....
Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
Cooling System
Dear All Group Members  Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback. Regards Rasika    
protein oven baked legume snack cracker
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
gluten free wasa cracker
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
Malted milk biscuits creaming mixing time
Hello experts  Hope you are doing well  Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
Tanmoy Basak Production Manager(Food Technologist) and Biscuit manufacturer
17.06.2020
Fat
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
Seeking recipe for biscuit made from ginger, hazelnuts and lemon
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -********@gmail.com
Your Moderator
5 biscuits
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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.