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Savoury rotary-moulded biscuits types & recipes
Working with a biscuits factory that is limited to rotary moulding, I'm looking for recipes and process descriptions for savoury types of biscuits/cookies. It could be plain savoury biscuits, cheese cookies, digestive type, or sandwich-type biscuits...
Salt externally to savory rolled cookies
Good morning everyone. I'd like to understand the best way to apply salt externally to savory rolled cookies. I'm trying to create noticeable granules on the outside of the cookie. Thank you in advance.
UK flavouring house
Hi all - please may I ask if anyone has any good & reliable UK based flavouring companies they use - any contacts would be welcome ( looking for traditional Uk flavouring / cheese / bacon / spice / etc typically used on crisp & crackers etc )...
Gluten free chocolate chips cookies
Development of a gluten-free chocolate chip cookies. The texture of the cookie is very sandy and it crumbles. The starches that can be used are from potato or tapioca in their various forms.. It is not possible to use rice or corn starch in this case...
Checkerboard Cookie
Dear friends,
I'm tryin to produce a Checkerboard Cookie in a Twinny equipment, extruding a clear (simple vanilla dough) together with a dark dough ( made with cocoa powder) by extrusion and wire cutting. The problem I'm having it that doughs are not...
What Are the Ideal Fat and Lecithin Levels for Low-Viscosity Coatings?
In the production of coating for confectionery, where it is refined in ball mills. Can you suggest what is the level of fat and lecithin that should be used under normal conditions? This is for application on coated biscuits and it should have a low...
Heat resistant cookie filling
Dear friends,
I need to develop a heat resistant cream filling for cookies.
It needs to be like a melting filling, almost liquid, to be well appreciated.
I did some trials but the cream filling is turning very hard after baking.
Does someone would...
Bermuda Biscuits Are Not Rising
My bermuda biscuits are not rising while baking. How best can l deal with the problem. I have tried cutting water by 10 and increasing the mixing time but still the problem wont go away. Also tried increasing my ammonium bicarbonate by 2.5kgs still n...
Stroopwafel fillings
Hi! I need to develop a stroopwafel, and I would like to know what moisture level would be fine for the fillings to make it possible a one-year shelf life. Could someone help me with it?
How to make texture crackers crispy crunchy?
How to improve the texture of crackers to achieve the target crunchy, crispy, and puffy layer. I have already adjusted the usage of fat, cornstarch, and leavening. I'm using 10-20% fat and 5-10% cornstarch, and its result is soft crispy instead of cr...
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