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Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Georgi DM and Biscuit manufacturer
23.07.2024
Injection-soft cookies
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the fruit one)? most importantly, what would be the o...
03.07.2024
Fruits in Biscuits
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
19.05.2024
Digestive Biscuits Bite
Hi, I am trying to scale up 100% whole wheat flour recipe for digestive with appox 5% bran ( 80% coarse +20% fine bran). Facing issue of less bite, very dusty in appearance and breakage issue. Tried increasing mixing time and other variation with fl...
22.04.2024
Homemade Recipes to Factory Formulation
Hello Everyone. New to biscuit manufacturing. Are there any tips or advice on converting home-made biscuit recipes into formulations fit for factory production? I know whole fresh eggs cant be used in large scale productions and certain chemicals and...
20.04.2024
Formulation For Sugar Cookie
Hello everyone. I am new to biscuit manufacturing and just acquired a small biscuit production line(100kgs/hr). Can anyone share any workable formulations or recipes for sugar cookies?
Waheed Ahmad Biscuits/Cakes Consultant in Bakery Solutions and Consultant
05.04.2024
Jaffa Cake
Hello everyone. Can somebody share the tested recipe and method of preparation and application of Orange jelly for Jaffa Cakes ? Will really appreciate your support.
Albert DiFonzo and
17.02.2024
Gluten Free Paleo Biscuit Rotary
Hi All, I am looking for a base formulation for a Gluten Free Paleo Biscuit for rotary deposit on a solid steel band. Snackable Category with 5-6g protein per serving. Please connect. Thanks Albert
Erhan Arda Projekt Manager / RND and Biscuit manufacturer
24.11.2023
The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers? What are the best conditions for hygroscopic raw materials and the fi...
Tomas Vecerka project manager and Biscuit manufacturer
13.11.2023
Used cracker line for sale
Hello experts! I would like to ask you, we have an old cracker line for sale. Where can I advertise the line to find a potential buyer?The line was manufactured in 2005, Laser biscuits ItalyThree roll sheeterLaminator3 gauge roll stationsTwo Cutter r...
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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.