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8 answers
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce nitrogen packaging or theres some technique to tre...
2 answers
Dear all, Last year, I tried a burger bun, guess it was from a company in UK, with melted cheese on the surface. Basically it is a cheese sprinkling process directly after the proofer and prior entering the oven. During baking, the cheese will melt...
3 answers
Hi Everyone! I just would like to ask if you can recommend a good supplier of dark cocoa powder, something similar to what they use for oreo cookies? I am aiming for that kind of dark cocoa color. I have tried some dark cocoa powder (heavily alkaliz...
1 answer
Dear all, I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppliers which one has the best option given more compl...
9 answers
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diameter? It is baked in solid steel band in a 5-zone...
5 answers
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, audio test?  Christian 
4 answers
Dear all Any can help on attached image, hard biscuit “Small Size” always show  white color in back side  It is oven issue or recipe issue ?  I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but sti...
1 answer
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
2 answers
How designers decide oven zone length, no. of zones required for given biscuit variant? 
6 answers
Dear Sirs,   I want to reduce the weight of biscuit and maintain the dimension. Currently  I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight. How...
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