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16 answers
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to have advice or sharing on the below. Recipe (all in m...
7 answers
Hello Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted laminated biscuit? Regards
9 answers
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to produce Garibaldi biscuits. As you know, in this pro...
5 answers
Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: similar to semi sweet biscuits.taste: salty, and another...
3 answers
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason. Did you change from solid steel belt to mesh b...
7 answers
hello, we produce in a small factory almond biscuits known as Biscotti. They are cutted after baking. So you see in the biscuits section the almond sliced.  After 5-6 months the colour of the almond sliced change from white to yellow/green as if it...
6 answers
Hello, Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.  Thanks in advance, Jose
6 answers
hello, i just buy a mimac rotary moulder machine on secondsary market. I have no expertise on these kind of biscuits. Do you have some recipe to suggest? thank you. lele
7 answers
Hello dears, We are producing a wafer biscuit filled in layers with a flavored filling. The filling is made with fat, whey powder and maltitol.   Basically like this ones:
7 answers
Hello everyone, I have a problem with hard biscuit production, similar to petit beurre. We are working on a diesel oven with 3 burners, each has separate temperature control. upon cooling the biscuit, it becomes extremely hard to bite through, an...
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