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14.12.2018
Dear All Group Members,
According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ?
Regards
Rasika Ekanayake
09.12.2018
Can anyone help to me for bakestable cream cheese recipe for savoury?
09.12.2018
Dear All Group Members
I need to know the best solution for packet leak detection method for biscuits and chocolate industry. If you know any commercial brand or names please let me know .
Regards
Rasika Ekanayake
05.12.2018
Dear all,
Is there anyone who uses maple syrup in biscuits or cakes?
Could you tell me your experiences?
29.11.2018
Dear All,
How heat treatment affects the biscuit flour?
Is this usual aplication or not?
26.11.2018
What type and combination of rubber should be used in rotary moulder rubber roller and cutting line rubber roller? Give any standard references please.
23.11.2018
Dear All,
Could you suggest any protease enzyme brand for wafer batter?
18.11.2018
Dear all
What is the best way, method or solution to clean my belt oven? We have many carbon on top of it even after running the cleaning brush.
14.11.2018
Hello my friends,
I work at a biscuit factory and found that our furnace manuals were scrapped.
We are finding it very difficult to get back to suppliers because the equipment was manufactured in the 90's.
I wonder if any of you would have any op...
14.11.2018
How can we decrease dough color, towards to white, because our crispy dough turn to yellow,
Thanks your opinion
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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.