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1 answer
Dear Sir,  I need a recipe of diabetes or sugar free biscuit. Can you plz  help me? 
4 answers
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tartar...
Dear All Group Members  Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback. Regards Rasika    
Hard Dough
resolved
2 answers
Dear All,  I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ 1. How many hot water need? 2. What temperature will be of wat...
1 answer
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
2 answers
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
1 answer
Hello experts  Hope you are doing well  Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
Fat
resolved
2 answers
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this in noodles?  2. Or if i reuse it to other bakery p...
2 answers
Dear sir,  I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any subs...
3 answers
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
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