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17.09.2024
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
10.09.2024
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
03.09.2024
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
27.08.2024
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
23.07.2024
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the fruit one)? most importantly, what would be the o...
03.07.2024
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
19.05.2024
Hi,
I am trying to scale up 100% whole wheat flour recipe for digestive with appox 5% bran ( 80% coarse +20% fine bran).
Facing issue of less bite, very dusty in appearance and breakage issue. Tried increasing mixing time and other variation with fl...
22.04.2024
Hello Everyone. New to biscuit manufacturing. Are there any tips or advice on converting home-made biscuit recipes into formulations fit for factory production? I know whole fresh eggs cant be used in large scale productions and certain chemicals and...
20.04.2024
Hello everyone. I am new to biscuit manufacturing and just acquired a small biscuit production line(100kgs/hr). Can anyone share any workable formulations or recipes for sugar cookies?
05.04.2024
Hello everyone. Can somebody share the tested recipe and method of preparation and application of Orange jelly for Jaffa Cakes ? Will really appreciate your support.
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.