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28.05.2022
Dear Members,I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased i...
17.05.2022
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor. But in a time lapse of one week , the pastry roll turns wet and the filling cream is missed. Any advice?
09.05.2022
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
03.04.2022
Hi and good morning. I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help me with a generic recipe and a generic process for...
20.03.2022
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients are very basic: whole wheat flour, oats, rye wheat...
02.03.2022
Hello everyonewe in Iran looking for a Cake production technologist, for commissioning cake products, please if you can or know someone who can participate in this project.
28.02.2022
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit paste ?
24.02.2022
Does anyone know where I can get a Rotary Moulder Pressure Re-coated with Rubber?
24.02.2022
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there any calculation method available to calculate how...
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Food technologist, currently part of the team at Biscuit People
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