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Pahan Pabasara
13.08.2018
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough 
3 likes 5 answers
Mrs Beyhan Ozenli Bakery Consultant in Bakery Technical Consultancy and Consultant
Machine company for preheated /dried flour process
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc? 
1 like 2 answers
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
Aurangzeb khan
10.08.2018
Sheeter biscuit Puffing
Hi I am adding a certain quantity of ammonium bicarbonate in sheeter biscuit of course it's a cracker type and make cream sandwich.  For achieving more puffing I need to add more ammonium bicarbonate to achieve a certain weight after baking within m...
1 like 4 answers
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
Aurangzeb khan
10.08.2018
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
2 likes 5 answers
Mrs Beyhan Ozenli Bakery Consultant in Bakery Technical Consultancy and Consultant
crunchy savoury deposit cookie recipe
can anybody share different type of cruncy savoury deposit cookie recipe.. thnks
1 like 3 answers
Suresh Gopalan and
Suresh Gopalan
08.08.2018
i need standard operating procedure for biscuit factory
Good morning my dear friends.For my last question, i got help from Mr.Aurangazeb Khan and another madam.Thanks a lot to both of them. Now kindly help me to stabilise and implement new systems in our factory, i need standard operating procedure for b...
1 like 2 answers
Lee Guanghui and
Lee Guanghui
08.08.2018
dough stick on forming roller
dear all, photo attached show the scenario during forming process of modified starch based dough.  the dough do not contain any flour thus , no gluten is form .  any one had come across this issue before??? kindly advise 
1 like 6 answers
Ritabrata Chakraborty Business Development Manager and Equipment manufacturer
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
1 like 5 answers
kaushik nagapuri and
Long term course to learn biscuit technology in depth.
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .  I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
1 like 4 answers
Ritam Banerjee
03.08.2018
Replacement for INS102
Is there any replacement for color INS 102? Recently I saw INS 102 is bad for health
1 like 4 answers
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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.