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1 answer
Dears, We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project  If anyone can help us on this project pleas...
4 answers
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
2 answers
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough And beside the fat, what is the main difference between the two dough types?  Thank you 
4 answers
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
5 answers
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
5 answers
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
1 answer
Cream  cracker biscuit wet size and dry size standard 
1 answer
Packaging is simple I do regularly look into the questions posed in the techtalks. It calls my attention that there are few questions on packaging. Apparently, packaging does pose little problem in the day to day life. Still, Packaging is one...
4 answers
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
4 answers
Hello, I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been installed successfully on indirect oven lines, but...
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