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Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling to be more spreadable? While spreading protein enri...
We are planning on investing in a seasoning system. We are scheduling a test with an electrostatic seasoning application. Does anyone have any experience with a dry seasoning system with an electrostatic component. The company is ARBO and I would...
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manufacturing? I am currently manufacturing at home us...
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
What is the criteria of Oven selection before purchasing considerations for hard dough& rotary Molded biscuits and cookies?
Oven band selection
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In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocolate liquid after baking?
Hi to all!We are new players in the cracker industry and would like to address our problem and seek some advice from knowledgeable people.We are producing a cream cracker (like malkist) and we encounter uneven color in baking, the right side of the o...
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue with a "fish mouth cracker". last but not least we ca...
Hello,Can anybody suggest a good wafer sticks book has a good recipe and some information on how to run the machine?Thank you
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