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Recipe Yield
I'm in bread making business but now want to expand into biscuit manufacture, so I've got a burning question: how much baked biscuit in the way of weight can 50 kg of Flour yield using a typical petit buerre recipe (if you can state ingredients used...
24.09.2020
We have some new plans and we are looking for an external
technological help.
Do you know anybody who would be willing to come to our
premises and provide a consultancy?
We are producing sheeted crackers, lay products (sticks and pretzels)...
12.09.2020
We are looking to increase the stability and immunity to absorbed humidity of our plain flat wafers. What are the main issues to look into? Thanks
01.09.2020
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson?
26.08.2020
Hello,
I am looking for someone with experience with professional granola recipes for a new product development.
If you are interested or if you know someone who would be, please send me the email address or the whatsapp number.
Thank you....
Diabetes Biscuit
Dear Sir,
I need a recipe of diabetes or sugar free biscuit. Can you plz help me?
14.08.2020
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
11.08.2020
Dear All Group Members
Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback.
Regards
Rasika
Hard Dough
Dear All,
I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ
1. How many hot water need?
2. What temperature will be of w...
03.08.2020
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life.
Your Moderator
Sara Han
Food technologist, currently part of the team at Biscuit People
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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.