Wafer Sheet Smell
I have a single wafer sheet maker for lab trials. I am using a normal wafer-making recipe with smbs and protease enzyme (bio-bake) in the recipe. After some days it develops a smell like burnt corn. What may be the problem? For 100kgs of maida, I...
soft dough cookies
when l say a bone am referring to the centre part of the cookie that appears raw and not fully baked
Soft Dough Cookies
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt. My recipe:
Flour 100kg
S1 Shortening 30kg
White sugar 30kg
Ammonium Bicarb 500g
Bicarbonate of soda 1.250kgs
Lecithin 800g
Milk reaction 250g
Sa...
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump.
My recipe:
225 kgs Icing sugar
90 kgs Fat
100 grams Salt
100 grams L...
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/
It seems that the filling is quite fluid.
1. How can this filled cookies be formed (co-extruder?) and any special processing consideration?
2. W...
Books on Recipes and Formulation
Hello Everyone. Are there any books or papers with a lot of workable biscuit recipes and formulations that I can use for production? Please share.
Cracker Flakiness
Hi,
Needed input to get more flakiness and open texture in Mini Crackers.
Tried dusting
High Heat & High Moisture Initial zones Oven Profile
Use of enzymes like Proteases, Amylases and Arabinases
What is the best suitable wheat flour to be u...
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...