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12.08.2018
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc?
09.08.2018
can anybody share different type of cruncy savoury deposit cookie recipe..
thnks
08.08.2018
dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue before??? kindly advise
04.08.2018
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
04.08.2018
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
03.08.2018
Is there any replacement for color INS 102?
Recently I saw INS 102 is bad for health
02.08.2018
Biscuits making weight is main important .
T shape is very good making but an width increase is damge or alternation created
02.08.2018
What could be the possible reasons of hard bite in molder biscuits.
02.08.2018
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and soft inside, no light and crispy texture sometime i...
30.07.2018
Hi Dear All Group Members .
Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water soluble flavors and oil soluble flavours?
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Sara Han
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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.