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21.09.2023
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen). Actually, I found nothing about the differences between these. it is possible to appear the oxidation ? Thank you!
14.09.2023
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
12.09.2023
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
11.08.2023
I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough. I often times have to add or subtract water during a production run. This is to enable efficient sheeting of the dough or to help with curling at t...
08.08.2023
Hello All, I am finding that there are large air pockets on top of a chocolate basecake that we are running. We are seeing hotter temperatures and the oil is stored in a silo outdoors. These basecakes do have docker pins however and we have made adju...
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...
23.06.2023
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely how to improve greater spread. Another related topi...
19.06.2023
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
19.06.2023
Do you know what kind of technology and what kind of ingredients are used to make edible cups for coffee?
Specifically, I am interested in understanding the process and materials used to create these innovative cups that can be consumed after use....
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
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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.