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1 answer
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)?
8 answers
The prinspel of how to incres and decres of dogh weigt 
3 answers
I am doing a task at school where I have to make and design biscuits.  What packaging techniques would protect the biscuits from breaking
7 answers
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one over the other. It could a historical thing but it wo...
3 answers
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
8 answers
I have no experience in biscuit production but want to go into the industry in Nigeria. I will really appreciate if you can guide me STEP BY STEP on how to start. First the kind of equipment required for a SMALL SCALE industry, Staffing, Production P...
3 answers
What is the maximum amount of soy lecithin that is acceptable in a sandwich cream filling, without impacting cream fat crystallization?
7 answers
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best distance from salt applicator to conveyor belt?
5 answers
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
4 answers
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
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