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31.07.2019
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
01.07.2019
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
22.06.2019
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction issues. thank you
30.05.2019
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
19.04.2019
Dear All Group members
Please can any one explain about the following mention definitions about the food colors,
Primary Synthetic Food Colours
Blended Food Colours
Lake Food Colours
waiting from your valuable comments .
Regards
Rasi...
12.04.2019
Dear All Group Members
Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here .
Regards
Rasik
11.04.2019
Dear All Members
Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )
Regards
Rasik
06.04.2019
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
04.04.2019
Dear All Group Members
Please can possible to advise , how to replace the Milk Butter & Cocoa Powder totally from the law cost Short Dough type biscuits for mass market production .
Regards
Rasik
02.01.2019
Dear All,
I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
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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.