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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?
Anonymous User
24.07.2018
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit
What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling
Anonymous User
24.07.2018
Can anyone give me reference of oil spray and lye bath specialist suppliers for existing biscuit lines? I don’t need reference of the biscuit equipment manufacturer as many of them outsource it.
24.07.2018
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I understand many have discontinued that practise today....
24.07.2018
what could be the invert syrup replacers without affecting the quality of product?
plz suggest some good cost effective way or we can reduce its use by combination with another ingredient?
22.07.2018
what kind of auto dosing systems for micro ingredients for mixers are available. which companies are giving these services reliable? for bulk ingredients what could be the possible companies who are providing the services?
16.07.2018
dear all member and experts, to make the wafer winds better, we introduced this dripping system to apply a thin mist during winding process, we used a microfiber cloth and the dripping needle to apply water, it do help the winding but not consistence...
11.07.2018
Plz share ur experiences of different stacking models to stack the biscuit from stacker.
Biscuit is rectangle shaped and we need to fix the problem of stacking.
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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.