Sort
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!
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.
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?
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...
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...
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...
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
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....
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...
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
946
0
2
47
George W Wright
International Food Processing Consultancy
303
0
1
15
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
267
22
9
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
160
4
0
6
Andrew Hughes
150
11
0
2
Jose Azevedo
101
5
17
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
Staffan Karlsson
BANDAID AB
60
0
0
3
Lutz Popper
50
1
0
2
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.