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Books on Recipes and Formulation
Hello Everyone. Are there any books or papers with a lot of workable biscuit recipes and formulations that I can use for production? Please share.
22.04.2024
Hello Everyone. New to biscuit manufacturing. Are there any tips or advice on converting home-made biscuit recipes into formulations fit for factory production? I know whole fresh eggs cant be used in large scale productions and certain chemicals and...
20.04.2024
Hello everyone. I am new to biscuit manufacturing and just acquired a small biscuit production line(100kgs/hr). Can anyone share any workable formulations or recipes for sugar cookies?
05.04.2024
Hello everyone. Can somebody share the tested recipe and method of preparation and application of Orange jelly for Jaffa Cakes ? Will really appreciate your support.
17.02.2024
Hi All,
I am looking for a base formulation for a Gluten Free Paleo Biscuit for rotary deposit on a solid steel band. Snackable Category with 5-6g protein per serving.
Please connect.
Thanks
Albert
Hard and soft dought biscuit production
Hi biscuit people!
We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies.
Thanks
Cracker Flakiness
Hi,
Needed input to get more flakiness and open texture in Mini Crackers.
Tried dusting
High Heat & High Moisture Initial zones Oven Profile
Use of enzymes like Proteases, Amylases and Arabinases
What is the best suitable wheat flour to be u...
24.11.2023
Hello
everyone, I would like to get your opinion on the ideal conditions (temperature
and humidity) when producing butter biscuits (with or without chocolate) and
crackers?
What
are the best conditions for hygroscopic raw materials and the fi...
13.11.2023
Hello experts! I would like to ask you, we have an old cracker line for sale. Where can I advertise the line to find a potential buyer?The line was manufactured in 2005, Laser biscuits ItalyThree roll sheeterLaminator3 gauge roll stationsTwo Cutter r...
13.11.2023
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14% butter and 14-21% margarine, it doesn't fully extr...
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.