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5 answers
Hi Biscuit People, I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn starch). Although I liked the consistency of it....
4 answers
We are facing a repeated rubber roller failure issue in one particular rotary moulder, what could be possible reasons? 
3 answers
Could you please send me Duncan manleys book at (********) I would be really grateful
2 answers
Hello, We produce a gluten free wafer with potato and corn starch in a ratio of 60% potato and 40% corn flour. The wafer sheet became hard, non-crisp and very chewy in the shelf life. In the same line we produce a wafer with 100% po...
5 answers
what is d high fructose corn syrup relative sweetness with sugar can we replace 100 % sugar with high fructose corn syrup  or plz suggest alternative bcoz in some of the country the importation of sugar is very less and buying from local market in...
7 answers
How to determine the best oil absorption time in crackers? How to determine the temperature effect?
6 answers
Hello every one, Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Maillard reactions "Reducing sugars". so i want to ask...
4 answers
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough. Please contact us with info.  Thanks.
4 answers
hello everyone, we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution. 
6 answers
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference. 
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