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08.08.2018
dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue before??? kindly advise
04.08.2018
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
04.08.2018
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
03.08.2018
Is there any replacement for color INS 102?
Recently I saw INS 102 is bad for health
02.08.2018
Biscuits making weight is main important .
T shape is very good making but an width increase is damge or alternation created
02.08.2018
What could be the possible reasons of hard bite in molder biscuits.
02.08.2018
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and soft inside, no light and crispy texture sometime i...
30.07.2018
Hi Dear All Group Members .
Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water soluble flavors and oil soluble flavours?
Anonymous User
24.07.2018
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit
What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling
Anonymous User
24.07.2018
Can anyone give me reference of oil spray and lye bath specialist suppliers for existing biscuit lines? I don’t need reference of the biscuit equipment manufacturer as many of them outsource it.
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The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.