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Cream  cracker biscuit wet size and dry size standard 
Packaging is simple I do regularly look into the questions posed in the techtalks. It calls my attention that there are few questions on packaging. Apparently, packaging does pose little problem in the day to day life. Still, Packaging is one...
3 answers
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
4 answers
Hello, I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been installed successfully on indirect oven lines, but...
2 answers
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
3 answers
Dear, I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed in a spiral mixer I can't get any consistency in...
1 answer
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
3 answers
Please provide me the address of manufacturer for dividing and rounding  machine ,Rotary oven, slicing machine of toast biscuit production.
3 answers
Need help for making production line specification of soft cookies line such as :  1. Wire cut 2. Deposited  3. Fruit filled 4. Capacity : 500kg/hr 5. Fuel : LPG Could you help me.
6 answers
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ,it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways to keep my cookie baked from the oven retain same...
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