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2 answers
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
2 answers
Hello, we are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and they bend during cooking. We use an electric conv...
4 answers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like.  I have ver...
3 answers
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intended final product, and length of each zone ?What sh...
8 answers
Hi everyone, we are making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers. We would like to get a delicate layered texture, like«Mayora» - ROMA Crea...
2 answers
Dears Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet. We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament. The principal problem is the same. I have a SODA with...
7 answers
Hello All, we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have detrimental effects on downstream conveyors, infee...
6 answers
Hello experts, exited to have peolple who can help me!   I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor.  The dough is made with flour, potatoe flakes and potatoe starch, with water and oil.  I...
3 answers
We have some new plans and we are looking for an external technological help. Do you know anybody who would be willing to come to our premises and provide a consultancy? We are producing sheeted crackers, lay products (sticks and pretzels)...
5 answers
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
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