answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Sort
7 answers
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking with inadequate moisture removal during baking, or...
2 answers
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area.   Pl consider the moisture loss as 18% when you have 100kgs dough.  with at least 2% moisture still there in biscuits....
3 answers
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dough and wire cut cookies) Best Regards Rasika  
2 answers
Hello, Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it possible to replace sugar in its recipe with an ingredient not so expensive, keeping at least part of sugar properties? What could be the main issu...
5 answers
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank you very much 
1 answer
Hi Good day, I am looking for a good supplier of alkalized cocoa powder who can provide consistent quality and quantity continuously. Thanks
1 answer
Hello everyone We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough, and this is where the problem begins. Our problem...
5 answers
Hi everyone, has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min) I could find some produced in US and Germany, but their cost is almost double that of - say - those produced by...
7 answers
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that Regal Biscuits texture is super different than any...
7 answers
Dear all,  we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone. We faced with two problems: -the line of unbaked dough in the middle of the...
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription