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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.
03.08.2020
anybody has any experience on gluten free wasa cracker /breadcrisp process ?
23.07.2020
Hello experts
Hope you are doing well
Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
Fat
Dear Sir,
We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help:
1 . How can i reuse this in noodles?
2. Or if i reuse it to other bakery...
Hard Dough Biscuit
Dear sir,
I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any subs...
17.06.2020
What is the main difference between slip melting point & SFC(Solid fat content) of Fat.
26.05.2020
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -********@gmail.com
28.04.2020
Dear Experts,
Can any one send me the book of Biscuit, Cracker & Cookie recipes for the food Industry- Duncan Manley(latest version) ? my email address is - ********* i am very much thankful if any one send me the book.
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Sara Han
Food technologist, currently part of the team at Biscuit People
20 biscuits
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700 biscuits
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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Bakery Consultant, International Food Processing Consultancy
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40 years experience in packaging
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Product Development Manager | Biscuit Expert | Subject Matter Expert
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Bakery Consultant
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The old biscuit man--Biscuit Foodchain from field to supermarket
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The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.