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6 answers
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some said 20 minutes, some said 25 minutes.  Also, is t...
3 answers
Good afternoon. We are looking for petit beurre plain biscuit tests.  We face some issues with the process, and I would like to share the recipe with you for any notes.  Knowing that the fat level is high to get softer bite for the biscuit  Wheat...
1 answer
Hi Good day, I am looking for a good supplier of alkalized cocoa powder who can provide consistent quality and quantity continuously. Thanks
1 answer
Hello everyone We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough, and this is where the problem begins. Our problem...
5 answers
Hi everyone, has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min) I could find some produced in US and Germany, but their cost is almost double that of - say - those produced by...
7 answers
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that Regal Biscuits texture is super different than any...
8 answers
Hi everyone, we are making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers. We would like to get a delicate layered texture, like«Mayora» - ROMA Crea...
1 answer
Hi everyone, I am evaluating whether to start a shortbread production business. One key component to evaluate the feasibility of this project is properly understanding the shelf life of the (packaged) biscuits I would be producing.  Is there a UK...
7 answers
Dear all,  we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone. We faced with two problems: -the line of unbaked dough in the middle of the...
6 answers
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling. Ingredient listing Wheat Flour (Calcium Carbonat...
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