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Hello,
I am looking for someone with experience with professional granola recipes for a new product development.
If you are interested or if you know someone who would be, please send me the email address or the whatsapp number.
Thank you....
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 tartar...
Dear All Group Members
Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback.
Regards
Rasika
Dear All,
I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ
1. How many hot water need?
2. What temperature will be of wat...
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life.
Hello experts
Hope you are doing well
Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
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