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14.08.2020
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
11.08.2020
Dear All Group Members
Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback.
Regards
Rasika
03.08.2020
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life.
03.08.2020
anybody has any experience on gluten free wasa cracker /breadcrisp process ?
23.07.2020
Hello experts
Hope you are doing well
Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
17.06.2020
What is the main difference between slip melting point & SFC(Solid fat content) of Fat.
26.05.2020
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -********@gmail.com
28.04.2020
Dear Experts,
Can any one send me the book of Biscuit, Cracker & Cookie recipes for the food Industry- Duncan Manley(latest version) ? my email address is - ********* i am very much thankful if any one send me the book.
22.04.2020
Hi, l am having trouble sourcing a bakery to produce my gluten free crackers. All ingredients have been sourced and premixed by supplier, bake and pack requested, brc prefered.
22.04.2020
Hello,
We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
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