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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...
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...
Can any one send me the book of Biscuit, Cracker & Cookie recipes for the food Industry- Duncan Manley(latest version) ? my email address is - email@example.com. i am very much thankful if any one send me the book.
We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme we can mix with starch to get the proper cakes.
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