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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...
06.04.2020
Hello
Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
21.03.2020
How to resolved the checking problem in rotary molded(Digestive) biscuit.
19.03.2020
Dears,
We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project
If anyone can help us on this project plea...
12.03.2020
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough
Thank you
11.03.2020
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough
And beside the fat, what is the main difference between the two dough types?
Thank you
01.03.2020
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
26.02.2020
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
12.02.2020
Packaging
is simple
I do regularly
look into the questions posed in the techtalks. It calls my attention that
there are few questions on packaging. Apparently, packaging does pose little
problem in the day to day life. Still, Packaging is one...
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