Sort
Cheese Crackers like snack crackers? Suggestion in either the mixing process and or oven profile?
resolved
We are having an issue baking the mini cheese cracker moisture out and and puffing up. We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
Nuts in Cracker
resolved
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
After using hot water
(~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence
has increased significantly. Could these two factors be related? I normally
associate checking with inadequate moisture removal during baking, or...
Flow wrapper positioning
resolved
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...
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.
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 ?
Petit beurre biscuit mixing
resolved
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...
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...
Hi everyone,
I am evaluating whether to start a shortbread production business. One key component to evaluate the feasibility of this project is properly understanding the shelf life of the (packaged) biscuits I would be producing.
Is there a UK...
Marie biscuit
resolved
Hello, my dears.
I'm making marie biscuits.
But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent.
Is there a solution to this problem?
In the past, I used to add 10 kilos of sugar to 50 kilos of flour.
N...
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
903
0
1
45
George W Wright
International Food Processing Consultancy
303
0
1
15
Mrs Beyhan Ozenli
Bakery Technical Consultancy
278
17
16
3
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
244
20
8
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
150
3
0
6
Andrew Hughes
130
9
0
2
Peter Otten
Steinhaus GmbH
83
0
1
4
J. Azevedo
75
3
15
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.