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12.04.2019
Dear All Group Members
Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here .
Regards
Rasik
11.04.2019
Dear All Members
Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )
Regards
Rasik
06.04.2019
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
04.04.2019
Dear All Group Members
Please can possible to advise , how to replace the Milk Butter & Cocoa Powder totally from the law cost Short Dough type biscuits for mass market production .
Regards
Rasik
Back side color problem
Dear all
Any can help on attached image, hard biscuit “Small Size” always show white color in back side
It is oven issue or recipe issue ?
I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but st...
02.01.2019
Dear All,
I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
23.12.2018
Dears
We are looking for below vacancies for biscuit manufacture in Jordan
- Packaging Machine Operator (vertical, sandwich and flow back machines) , 6-8 years experience
- Senior Electrical technician , 5-7 years experience
- production manger ,...
17.12.2018
can anybody help me for granola muslie cookie puffed structure recipe? not include so much wheat flour.. or not included any wheat flour recipe.. only puffed cereal raw materials + binding solution combination.. and possible if the binding solution...
Regarding Prawn Crackers
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
14.12.2018
Dear All Group Members,
According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ?
Regards
Rasika Ekanayake
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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.