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3 answers
Why blisters problem in biscuits  ? what is the way to get rid of this?
2 answers
Hi guys, If possible, someone could send me the book of Duncan Manley's about Technology of Biscuits 4 edition? My email is: gcapelli14@gmail.com Thanks!!
3 answers
Please let me know the availability of  sugar grinding mill for sandwich cream preparation with following requirements 1) Fineness of  the powdered sugar appoximatly 100  micrones 2) Temperature just after grinding should be less than 36 centigrade...
4 answers
Experts I just found this forum on google, it is perfect idea :) Please I'm looking for Lotus biscuit recipes and method of mixing for our manufacturer. Any one can help us on ?
3 answers
Is it useful to combine 2 kinds of yeasts,natural and artificial at the same time?
10 answers
Hello, I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie. As you can see the picture attached, my product is a chocolate filled biscuit. My challenges are 1- I can not have a Shelf...
4 answers
Looking for packing automation for a factory in Bulgaria. Can you recommend a manufacturer of the equipment?
2 answers
How far torque VS time graph of dough mixer vfd is reliable in deciding dough consistency? 
5 answers
Hi Biscuit People, I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn starch). Although I liked the consistency of it. C...
4 answers
We are facing a repeated rubber roller failure issue in one particular rotary moulder, what could be possible reasons? 
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