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Rotary moulder product in hybrid oven (dgf/convection)
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
Donna Peacock founder highlalnd crackers and Biscuit manufacturer
22.06.2019
struggling to source die inserts
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction issues. thank you
Phillip Meile and
30.05.2019
How to recover a high or low pH fermented cracker Dough?
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
Food Colours
Dear All Group members  Please can any one explain about the following mention definitions about the food colors, Primary Synthetic Food Colours Blended Food Colours Lake Food Colours waiting from your valuable comments .  Regards Rasi...
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . Regards Rasik 
Flavour suggestions
Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )  Regards Rasik 
Phillip Meile and
06.04.2019
Cracker development
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
Flavour
Dear All Group Members  Please can possible to advise , how to replace the Milk  Butter & Cocoa Powder  totally from the law cost Short Dough type biscuits for mass market production .  Regards  Rasik
acidulant
Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
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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.