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7 answers
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
2 answers
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you
1 answer
Hello, we need some advice about production of extruded corn snacks. We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and also by raising extrusion pressure. The structure tha...
6 answers
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Chocolate filling:Sugar, rafined oil, chocolate, modifi...
4 answers
Hey everybody. I'm a chemical engineering student and as part of the final project of my bachelor's degree me and my group are working on the production of soda crackers from cassava, breadfruit, yam and sweet potato flour. As part of the project we...
5 answers
Hello, I would like to know what is the most appropriate way to incorporate sodium bicarbonate and ammonium or proteases into a biscuit dough ( in this moment these are solved in water and incorporate in the first faze of mixing).
3 answers
In one of my travels, I saw a factory using hot air on the cracker dough surface, between gauging rolls. Is this the best option when compared with room temperature or cold air, for mitigating dough sticking to rolls?Jose
2 answers
Good Day to all, We produced crackers just like Malkist. We encounter a problem in dimension, the width of our cracker expands by 2mm (from the maximum width of 70mm we get 72mm) and our packaging finds difficulties in packing our product. Th...
2 answers
Hello, we are producing wafle cones 160mm in length in an automatic 37 mould oven on the rate of 1300- 1500 cones per hour. We have a problem that some of the wafers tend to get inflated as soon as the mould opens after cooking. This makes the waf...
1 answer
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.Based on the Sodium Metabisul...
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