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8 answers
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the flow wrapper in-feed. The biscuits are wrapped indiv...
10 answers
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw fat problem or process problem?Advance thanks. 
3 answers
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
3 answers
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dough and wire cut cookies) Best Regards Rasika  
2 answers
Hello, Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it possible to replace sugar in its recipe with an ingredient not so expensive, keeping at least part of sugar properties? What could be the main issu...
5 answers
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank you very much 
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...
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