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Anonymous User
14.12.2017
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit?
09.12.2017
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
08.12.2017
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
08.12.2017
While charging / shutting down the oven we require to heat / cool down the oven for sometimes.
How to shorten these time loses without affecting the quality of band and oven ?
27.11.2017
What is gauging?
What is two roll pre-sheeter, three and four roll pre-sheeter and how its work?
why 2- roll is called pre-sheeter?
Is there a difference between gauging and lamination?
Actually, I am the student of food science and technology(be...
Anonymous User
20.11.2017
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
12.11.2017
The prinspel of how to incres and decres of dogh weigt
06.11.2017
I am doing a task at school where I have to make and design biscuits.
What packaging techniques would protect the biscuits from breaking
04.11.2017
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one over the other. It could a historical thing but it wo...
24.10.2017
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
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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.