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21.10.2025
I'm looking for a manufacturer of piped cookies (spritz-style), enriched with milk protein, produced by piping.
The product is developed in our R&D lab — I’m only looking for a manufacturer on behalf of one of our clients.
Preferably located in E...
Anonymous User
14.10.2025
What Is the Required Proportion/Ratio of Water and Oil to Flour in the Production of Pretzels Using the Roller Forming Technology?
03.10.2025
Dear friends, I need to develop a heat resistant chocolate and Jam filling for Tartlets. It needs to be deposited before oven. Did some trials but the Jam filling is not turning as targeted . Can anyone help and advice on developing some recipes ? Mu...
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 )...
19.08.2025
Besides Rosemary, What Are Other Good Antioxidants to That Promote Longer Shelf Life in High Oil/Fat Clean Label Products?
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...
22.07.2025
How should I structure an AI project? Where do I begin?
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...
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