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07.01.2021
Dear members, I am trying to find one Automatic biscuit stick product machine line, and with the chocolate machine and the packing.
I have already tried to find it in Japan because I think there are very good machines there. Any suggestion? Thank yo...
05.01.2021
do u know any consultant who knows rice cake production ?
I have a customer who wants to install new rice cake production line in India
Im so busy.. I will advice someone
thnx
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 55ºC. Besides that, could line belts and equipment...
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and heterogeneous). Should I make changes in oil quant...
Caramel biscuits
Hello
I want to ask the specialists for help.
To contact me for soft and hard biscuit recipes
And can i help me with a caramel cookie recipe?
Thank you very much
Speculas Recipe
Hello everyone
Please can you help me with a recipe and how to make a speculas biscuit
And what are the spices that have been added to it
thank you very much
23.10.2020
I would like to develop a range of biscuits (butter biscuits) similar to the BELMONT biscuits from Aldi (chocolate Brandenburg Gate image) and Lidl SONDEY biscuit (chocolate sailing ship image). I will approach Inter Biscuits in Germany but first I w...
12.10.2020
What is the best way to test products for shelf life in short time? Our product is plain flat wafer. We are currently shocking our packaged wafers in different environments several times. What is your expert opinion?
07.10.2020
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondant on top. All production is traditional and handma...
07.10.2020
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. I...
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Sara Han
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The score is based on the number of 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.