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14.08.2018
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
13.08.2018
Why sodium meadisulfide amount changes with the dough
12.08.2018
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc?
Sheeter biscuit Puffing
Hi I am adding a certain quantity of ammonium bicarbonate in sheeter biscuit of course it's a cracker type and make cream sandwich.
For achieving more puffing I need to add more ammonium bicarbonate to achieve a certain weight after baking within m...
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
09.08.2018
can anybody share different type of cruncy savoury deposit cookie recipe..
thnks
i need standard operating procedure for biscuit factory
Good morning my dear friends.For my last question, i got help from Mr.Aurangazeb Khan and another madam.Thanks a lot to both of them.
Now kindly help me to stabilise and implement new systems in our factory, i need standard operating procedure for b...
08.08.2018
dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue before??? kindly advise
04.08.2018
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
04.08.2018
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
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Sara Han
Food technologist, currently part of the team at Biscuit People
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