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2 answers
Dears Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet. We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament. The principal problem is the same. I have a SODA with...
5 answers
How can we use flat wafer scrap other than recycle into the wafer filling?
2 answers
Hi and Good Day! :) I am sourcing for Marie biscuit mould (hand held). Stamping and cutting to be done manually. I am located in Malaysia.  Feel free to drop some contacts here or PM.  Thank you in advance for your help :) Regards, Amye Not nec...
13 answers
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used to add 10 kilos of sugar to 50 kilos of flour. N...
Hi All, I'm looking for small quantities (less than a pallet) of household recyclable or biodegradable biscuit wrapping for use on a flow wrapper. The biscuit is a shortbread. The current film is Oriented Polypropylene (OPP), 25 micron, 200mm width...
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Hi. I have bought the below bench top wafer baking machine and it seems working great.   Just that i will get slightly thicker thickness of the wafer in the middle compare to its side. The texture at the side is soft crunch, but the middle thick p...
16 answers
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to have advice or sharing on the below. Recipe (all in...
7 answers
Hello Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted laminated biscuit? Regards
9 answers
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to produce Garibaldi biscuits. As you know, in this pr...
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