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Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside)
Thanks
Gluten Free Cracker
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake.
Dough is not laminated. It passes through gauge rollers...
How to Bake High-Quality Cookies from Frozen Dough?
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and maintain to get good quality cookies using this met...
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
CB5 Oven Belt Got Wet
The CB5 mesh oven belt on our Direct Fired Oven was thoroughly soaked with water and possibly cleaning chemicals. It has rusted and is unusable as you can imagine. Does anyone have any ideas or tips on how to clean or recondition it?
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit to be more crunchy.
Consulting requirement for West Africa project
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
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