Garibaldi Biscuit
Hello everyone
Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors.
We are preparing ourselves to produce Garibaldi biscuits. As you know, in this pr...
salt + oil spraying in biscuits
Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: similar to semi sweet biscuits.taste: salty, and another...
Changing the type of belt in tunnel ovens
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason.
Did you change from solid steel belt to mesh b...
colour in almond biscuits
hello,
we produce in a small factory almond biscuits known as Biscotti. They are cutted after baking. So you see in the biscuits section the almond sliced. After 5-6 months the colour of the almond sliced change from white to yellow/green as if i...
Lactic acid use in laminated biscuits
Hello,
Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.
Thanks in advance,
Jose
recipes for rotary mould
hello, i just buy a mimac rotary moulder machine on secondsary market. I have no expertise on these kind of biscuits. Do you have some recipe to suggest?
thank you.
lele
Opened chocolate covered wafer biscuits
Hello dears,
We are producing a wafer biscuit filled in layers with a flavored filling. The filling is made with fat, whey powder and maltitol.
Basically like this ones:
https://www.123rf.com/photo_138829023_sweet-chocolate-wafer-biscuits-isola...
Biscuit hardness problem
Hello everyone,
I have a problem with hard biscuit production, similar to petit beurre.
We are working on a diesel oven with 3 burners, each has separate temperature control.
upon cooling the biscuit, it becomes extremely hard to bite through, and...
How to reduce swarf on biscuits from rotary moulder
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder?
This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same results are all machine speeds.
Need help with Tray cleaning and Sugar spraying on biscuits
Hi,
We are a traditional bakery SME out of India. We manufacture Osmania Biscuits with a wood-fired oven. We don't use any nonstick trays. We are currently facing a residue problem with the biscuit and tray.
We manufacture Osmania Biscuit/ Butter B...