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Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are with protease. We took into account the migration o...
21.01.2025
How much attention is to be paid to the packaging when the shelf life is to be extended to allow to reach new markets requiring longer distribution time?
Wafer Sheets with Shorghum Flour
We are currently using Refined wheat flour for baking wafer sheets. We tried using Sorghum (Jowar) wheat flour for baking the wafer sheets but we are facing problems. Can we please know a stable process to bake wafer sheets with Sorghum wheat flour....
17.12.2024
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
10.12.2024
Why do semi-sweet laminated biscuits, like Mary, show a higher incidence of rancidity than others? Besides being baked at higher temperatures, are there other process or recipe factors that could be contributing to this, when using the same fat for e...
Hard Dough Biscuit
I am having a problem with my biscuits; they are not rising to the level I want.
Saltine oven
Hi,
We have a DGF tunnel with CB5 belt to make saltine.
I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?)
OR as an alternative, if we replace it by a Z47/Z47R belt, can it...
27.11.2024
Can anyone suggest an outlay recipe for gluten-free crackers through the lamination process? Which flour is most likely to be used and is any important ingredient that plays a major role in bringing texture, bite, and taste to the product?
26.11.2024
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like product, what do you suggest to do?
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.