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25.04.2025
Hi,
I came across a cookie sandwich in the market. Please refer to the picture below:
https://gcc.luluhypermarket.com/en-ae/franzzi-vanilla-ice-cream-flavor-filling-cookie-85-g/p/2151086/
The surface has a lot of small engraving / embossed dots. How...
31.03.2025
Could you help us with pretzel production (soda-coated crackers) ?
Which do technic you recommend:
Rotary mold/
Rotary cutter/
Extruder
I appreciate any help you can provide.
25.03.2025
Is there anyone who has experience in producing castella cake (minimum 40% egg in recipe) with a long shelf life of minimum 6 months that I can contact?
17.03.2025
We are planning to make 100% gluten free wafers with millets. We have tried the following batter recipe.
BATTER RECIPE
INGREDIANTS QTY ( KGS)
WATER 22
JOWAR FLOUR 4
MAIZE STARCH 3
TOPICA STARCH 2
SOYA LECITHIN 0.01
GAURGUM 0.008
GUM ACAC...
18.02.2025
Could some metalized packaging liners contribuite to biscuit rancidity ocurrence? Why, in some cases, products packed in metalized liners show this behavior?
21.01.2025
How much attention is to be paid to the packaging when the shelf life is to be extended to allow to reach new markets requiring longer distribution time?
17.12.2024
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
10.12.2024
Why do semi-sweet laminated biscuits, like Mary, show a higher incidence of rancidity than others? Besides being baked at higher temperatures, are there other process or recipe factors that could be contributing to this, when using the same fat for e...
27.11.2024
Can anyone suggest an outlay recipe for gluten-free crackers through the lamination process? Which flour is most likely to be used and is any important ingredient that plays a major role in bringing texture, bite, and taste to the product?
26.11.2024
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
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Sara Han
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