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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
09.12.2018
Can anyone help to me for bakestable cream cheese recipe for savoury?
09.12.2018
Dear All Group Members
I need to know the best solution for packet leak detection method for biscuits and chocolate industry. If you know any commercial brand or names please let me know .
Regards
Rasika Ekanayake
05.12.2018
Dear all,
Is there anyone who uses maple syrup in biscuits or cakes?
Could you tell me your experiences?
29.11.2018
Dear All,
How heat treatment affects the biscuit flour?
Is this usual aplication or not?
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type?
Thank You
26.11.2018
What type and combination of rubber should be used in rotary moulder rubber roller and cutting line rubber roller? Give any standard references please.
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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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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Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
350 biscuits
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.