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5 answers
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
4 answers
I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinking enough after cutting to match proper width, no m...
3 answers
I' searching the enzyme raised carcker recipe? 
3 answers
Hi may i know the estimation production of biscuits in term of tonnes/day?  Example like the input how much? The output how much at every step because they may be so waste that are not use
2 answers
How to calculate the biscuit dimension (length, width & amp; depth ) when making a new biscuits rotary moulder/dice? Example - If after baking per piece biscuit Length is  40 mm, width - 40 mm & weight - 5.1 gm then how much will the length, wid...
3 answers
Hello sir/madam, I was studying about baking. So I am interested in digestive biscuit. If it is possible can I get the recipe of standard digestive biscuit. I am looking for the industrial recipe of the digestive biscuit. Thank you!
8 answers
What is the recommended quantity for whole wheat crackers?
4 answers
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit? 
6 answers
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
2 answers
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
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