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How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
23.01.2020
Hello,
I was wondering if anyone can me some insight into fouling issues
on a potential combustion air preheater, for use on a direct oven. I am aware
that combustion air preheaters have been installed successfully on indirect
oven lines, but I...
20.01.2020
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
19.12.2019
Dear,
I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed in a spiral mixer I can't get any consistency in...
high Protein and collagen cookie recipe and regulation
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage to get positive effect of collagen?
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
accelerated shelf life test of biscuit
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
29.11.2019
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
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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.