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18.06.2021
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area. Pl consider the moisture loss as 18% when you have 100kgs dough. with at least 2% moisture still there in biscuits....
11.06.2021
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intended final product, and length of each zone ?What sh...
06.06.2021
Dear thank you about writing the article I would like to know how produce nutritional yeast please if you have videos how to make I'm so interested to do that thank you very much indeed
28.05.2021
Hi
Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dough and wire cut cookies)
Best Regards
Rasika
27.05.2021
Hello,
Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it
possible to replace sugar in its recipe with an ingredient not so expensive,
keeping at least part of sugar properties? What could be the main issu...
10.05.2021
Hello everyone
I make salted biscuit sticks.
But I want to increase the strength of biscuit sticks.
Is it possible to add some kind of material to increase the severity of the biscuits?
Thank you very much
02.05.2021
Hi Good day, I am looking for a good supplier of alkalized cocoa powder who can provide consistent quality and quantity continuously. Thanks
27.04.2021
Hello everyone
We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough, and this is where the problem begins. Our problem...
27.04.2021
Hi everyone,
has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min)
I could find some produced in US and Germany, but their cost is almost double that of - say - those produced by...
22.04.2021
Hi,
I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough?
Heard that Regal Biscuits texture is super different than any...
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The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.