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EMULSIFIERS FOR BISCUITS.
Is it possible to eliminate lecithin from recipe of short dough.  How far it will affect the machinability and stress on the dough when it is processed? If we substitute with DMG or SSL will it help?
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
04.04.2018
Black Carbon Particals on Bottom of Product at Steel Band Oven
I have a cookie product that run on Steel Band. Currently after few days (15-20 days) i observe black carbon particals problem on bottom of product. result is i have to discard that product. as a corrective measure i have to plan band cleaning on mai...
10.03.2018
Vanilla Cream Filling
Hi,I hope someone could kindly share the recipe for vanilla cream filling, the type used for Oreo cookies.Thanks.
01.03.2018
Recipe for Rotary Moulder
Hi Everyone, we have recently bought a Rotary Moulder machine from Nielsen we do not have much expertise on working recipes for this machine can i request anyone to please suggest me some recipes for Dough making  Txs
Anonymous User
13.02.2018
extruder
can i extrude orzo sized/shaped hard pretzel dough with any at home machinery?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
10.02.2018
Short dough with oil
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
enzyme raised cracker referance recipe
I' searching the enzyme raised carcker recipe? 
anil gautam in S S Diet And Food Industries Pvt. Ltd. and
02.01.2018
Regarding recipe
Hello sir/madam, I was studying about baking. So I am interested in digestive biscuit. If it is possible can I get the recipe of standard digestive biscuit. I am looking for the industrial recipe of the digestive biscuit. Thank you!
CAKES
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.   How to bring the texture as same as egg cakes in egg less cakes.  what is the recipe mantra to be followed?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
19.11.2017
Best dough piece forming equipment for cookies with high amount of chocolate chips
What is the best equipment configuration for making wire-cut/extruded cookies with high amount (>20%) of chips, without damaging them, at a relatively high speed (>90 cuts per minute)?
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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.