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Non egg cakes
Dear All,
I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme we can mix with starch to get the proper cakes.
21.03.2020
How to resolved the checking problem in rotary molded(Digestive) biscuit.
19.03.2020
Dears,
We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project
If anyone can help us on this project plea...
12.03.2020
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough
Thank you
11.03.2020
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough
And beside the fat, what is the main difference between the two dough types?
Thank you
01.03.2020
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
26.02.2020
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
12.02.2020
Packaging
is simple
I do regularly
look into the questions posed in the techtalks. It calls my attention that
there are few questions on packaging. Apparently, packaging does pose little
problem in the day to day life. Still, Packaging is one...
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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.