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I am evaluating whether to start a shortbread production business. One key component to evaluate the feasibility of this project is properly understanding the shelf life of the (packaged) biscuits I would be producing.
Is there a UK-b...
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 th...
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling.
Wheat Flour (Calcium Carbonat...
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 bl...
Hi and Good Day! :)
I am sourcing for Marie biscuit mould (hand held). Stamping and cutting to be done manually. I am located in Malaysia.
Feel free to drop some contacts here or PM.
Thank you in advance for your help :)
Hello, my dears.
I'm making marie biscuits.
But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent.
Is there a solution to this problem?
In the past, I used to add 10 kilos of sugar to 50 kilos of flour.
I'm looking for small quantities (less than a pallet) of household recyclable or biodegradable biscuit wrapping for use on a flow wrapper. The biscuit is a shortbread.
The current film is Oriented Polypropylene (OPP), 25 micron, 200mm width,...
I have bought the below bench top wafer baking machine and it seems working great.
Just that i will get slightly thicker thickness of the wafer in the middle compare to its side. The texture at the side is soft crunch, but the middle thick par...
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