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9 answers
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
2 answers
What type and combination of rubber should be used in rotary moulder rubber roller and cutting line rubber roller? Give any standard references please. 
4 answers
Dear All,  Could you suggest any protease enzyme brand for wafer batter?
9 answers
Dear all What is the best way, method or solution to clean my belt oven, We have many carbon on top of it even after running the cleaning brush.  
1 answer
Hello my friends,  I work at a biscuit factory and found that our furnace manuals were scrapped. We are finding it very difficult to get back to suppliers because the equipment was manufactured in the 90's. I wonder if any of you would have any oper...
3 answers
How can we decrease dough color, towards to white, because our crispy dough turn to yellow, Thanks your opinion
3 answers
I have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many years ago and lately baked Cereal Bars on a Kevlar Baking Belt Has anyone experience of Kevlar Baking Belts and if so, why is there a reluctance to optimise this Te...
4 answers
Dear All, Wafer layer opening happens after few days of production. What is your suggestions?Thanks
3 answers
Dear All, Can any one suggest method to get open structure in egg less cake.  Even if it is slightly dry also ok.  What is the recommended pH to get the above texture.
1 answer
The Food and Drink Federation is gathering some information regarding the sale of digestive biscuits in Austria, Croatia, Hungary, Poland, Slovakia and Slovenia. We would like to hear from companies which are selling digestive biscuits in these c...
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