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4 answers
Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
1 answer
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 , 10...
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...
1 answer
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...
4 answers
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 
4 answers
Can anyone help to me for bakestable cream cheese recipe for savoury? 
3 answers
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 
1 answer
Dear all, Is there anyone who uses maple syrup in biscuits or cakes? Could you tell me your experiences?
2 answers
Dear All, How heat treatment affects the biscuit flour? Is this usual aplication or not?
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
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