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29.12.2021
Hello everyone, can anyone answer me what is the recommended temperature and concentration of lye bath for treating pretzels and sticks type of snacks? Thank you.
Why does wire cut biscuit dough get sticky when using oil?
Hello
When using oil in a wire cut type cookie (no chips
or inclusions), it gets sticky.It causes a lot of problems in process
(extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we
use solid shortening, dough is perfect....
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by using adequate Doypack with sealing.Today, I use a cl...
Cheese Crackers like snack crackers? Suggestion in either the mixing process and or oven profile?
We are having an issue baking the mini cheese cracker moisture out and and puffing up. We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
23.09.2021
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and they bend during cooking. We use an electric conv...
02.09.2021
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder, The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like. I have ver...
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water
(~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence
has increased significantly. Could these two factors be related? I normally
associate checking with inadequate moisture removal during baking, or...
10.08.2021
Hi everyone,I tried funding a new line of filled shortbread biscuits via crowdfunding (Kickstarter), however the campaign did not go well (here is how they looked like in various flavours).I realise the audience here is worldwide and tech-oriented, h...
06.08.2021
Hello everybody, can someone send me the contacts of the
manufacturers of thermoforming plastic packaging materials (blister packaging)?
Does anyone have experience with this type of packaging? The problem is to find
the right combination of mater...
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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.