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I would like to develop a range of biscuits (butter biscuits) similar to the BELMONT biscuits from Aldi (chocolate Brandenburg Gate image) and Lidl SONDEY biscuit (chocolate sailing ship image). I will approach Inter Biscuits in Germany but first I w...
What is the best way to test products for shelf life in short time? Our product is plain flat wafer. We are currently shocking our packaged wafers in different environments several times. What is your expert opinion?
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondant on top. All production is traditional and handma...
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. ...
We have some new plans and we are looking for an external
Do you know anybody who would be willing to come to our
premises and provide a consultancy?
We are producing sheeted crackers, lay products (sticks and pretzels)...
I am looking for someone with experience with professional granola recipes for a new product development.
If you are interested or if you know someone who would be, please send me the email address or the whatsapp number.
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tartar...
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