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shortbread
can you advice me shortbread production machinery supplier . but especially focus on shortbread..
thnks
CAKES
I want to know which book we can read for technology of cakes like what we are having Duncan Manley book for technology for biscuit, crackers and cookies.
All the chapter should have been covered well in all types of cakes and manufacture like in Du...
pretzels
How can i extrude sprinkle sized pretzel dough? I don't want to hand cut the pretzel dough. I've asked this before but didn't get any valued replies.
Regarding the recipe.
Hello great people. My biscuit company is in Nepal. Here the price of biscuit matters more than the quality. So i was wondering if you guys can help me by sending some cheap recipe of biscuits and wrapper. My mail address is = anil25071@gmail.com,
Regarding the shelflife
Hello great people. I have a biscuit company in Nepal. But the biscuits is getting soft after a month of packaging. Though its life is 6-8 months. So is there any chemical i can use to increase its shelf life?
Wafer Floor
Hi All
Please can you tell me which kind of flour need for good quality wafer production ? can we used the same flour for biscuits or we need the different characteristics of flour
Anonymous User
28.05.2018
In a laminated cracker line, Should the final gauge rollers be tapered or its diameter must be the same along its lenght? Wich is the best option?
Chocolate Molding Line
Dear great people
I had customer (factory owner) who want to rebuilt their old BINDLER chocolate shell molding line machine as original as it can be. lot of part are missing and broken, they gave me the blue print about this machine but a lot of pag...
semisweet biscuits
how to make semisweet biscuits-- fibre rich? i m not getting apt texture.
biscuits are pretty hard.
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?
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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.