We use cookies to enable user account features. By continuing to use the site, you accept these
necessary cookies.
We request your consent to load trackers that help us improve this website. Please see our Privacy Policy for more details.
dear all
good morning,
want to know what type of chemical reaction take place during mixing (biscuit dough)
plz help me to explain in detail
regards
abadat hussain
Dear Sir or Madam,
I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that?
Thank you...
Dear Sir,
I have the following question.
After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only...
Hi I am adding a certain quantity of ammonium bicarbonate in sheeter biscuit of course it's a cracker type and make cream sandwich.
For achieving more puffing I need to add more ammonium bicarbonate to achieve a certain weight after baking within m...
Good morning my dear friends.For my last question, i got help from Mr.Aurangazeb Khan and another madam.Thanks a lot to both of them.
Now kindly help me to stabilise and implement new systems in our factory, i need standard operating procedure for b...
Internationally experienced bakery and ingredient specialist
250 biscuits
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.