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Anonymous User
09.10.2017
Caramel wafer
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Anonymous User
09.10.2017
How we can increase or decrease biscuit/cracker size until can packaging them well?
How we can increase or decrease biscuit/cracker size until can packaging them well?
Anonymous User
05.10.2017
Shrinkage of the dough
Shrinkage of the dough after chipping why Hi Fatih need Scientific answer I spoke about the strength of gluten (meaning what is the strength alone is enough to be a cause in shrinking ) The other reasons do not
Iain Davidson Director, Baker Pacific in Baker Pacific Ltd and Consultant
04.10.2017
Rotary moulder pressure roll
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
Anonymous User
04.10.2017
Cracker ovens
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
Natural alternatives for gluten modification in biscuit doughs
What would be the best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten modification in hard biscuit dough processing ?
Your Moderator
15 biscuits
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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.