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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? 
2 answers
How designers decide oven zone length, no. of zones required for given biscuit variant? 
6 answers
Dear Sirs,   I want to reduce the weight of biscuit and maintain the dimension. Currently  I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight. How...
8 answers
Product: wirecute cookies Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.  product is getting crumbly, it means crumbs pa...
3 answers
Could you please send me Duncan manleys book at adesanyaalameen@yahoo.com I would be really grateful
2 answers
Hello, We produce a gluten free wafer with potato and corn starch in a ratio of 60% potato and 40% corn flour. The wafer sheet became hard, non-crisp and very chewy in the shelf life. In the same line we produce a wafer with 100% po...
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