answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Sort
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?
1 answer
which sugar substitutes ingredients are suitable for producing sugar free biscuit or cookie?
5 answers
How we can increase or decrease biscuit/cracker size until can packaging them well?
5 answers
Shrinkage of the dough after chipping why Hi Fatih need Scientific answer I spoke about the strength of gluten (meaning what is the strength alone is enough to be a cause in shrinking ) The other reasons do not
5 answers
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
7 answers
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
10 answers
What would be the best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten modification in hard biscuit dough processing ?
Join the platform
Register for free and access all features.
Join biscuit people