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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?
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...
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason.
Did you change from solid steel belt to mesh b...
I have a problem with hard biscuit production, similar to petit beurre.
We are working on a diesel oven with 3 burners, each has separate temperature control.
upon cooling the biscuit, it becomes extremely hard to bite through, and...
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder?
This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same results are all machine speeds.
May I know if there is any wafer maker machine (bench top) available in the market? Bench top type suitable for lab scale.
I am wondering if ice cream cone waffle maker is suitable to be used to make wafer sheet. Link below.
Has anyone ever tried to make
laminated biscuits (snack cracker type) in steel oven band? Besides the
blisters that may occur under the dough pieces, any other potential issues related to
heat transfer limitation (development, stack height...
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