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12.09.2023
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
11.08.2023
I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough. I often times have to add or subtract water during a production run. This is to enable efficient sheeting of the dough or to help with curling at t...
08.08.2023
Hello All, I am finding that there are large air pockets on top of a chocolate basecake that we are running. We are seeing hotter temperatures and the oil is stored in a silo outdoors. These basecakes do have docker pins however and we have made adju...
23.06.2023
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely how to improve greater spread. Another related topi...
19.06.2023
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
19.06.2023
Do you know what kind of technology and what kind of ingredients are used to make edible cups for coffee?
Specifically, I am interested in understanding the process and materials used to create these innovative cups that can be consumed after use....
24.04.2023
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
22.04.2023
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you
20.04.2023
Hello, we need some advice about production of extruded corn snacks. We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and also by raising extrusion pressure. The structure tha...
20.04.2023
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Chocolate filling:Sugar, rafined oil, chocolate, modifi...
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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.