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3 answers
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
2 answers
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -omolewaolopade@gmail.com
1 answer
Dear Experts, Can any one send me the book of Biscuit, Cracker & Cookie recipes for the food Industry-  Duncan Manley(latest version) ? my email address is - basaktanmoy2000@gmail.com. i am very much thankful if any one send me the book.
2 answers
Hi, l am having trouble  sourcing  a bakery to produce my gluten free crackers. All ingredients have  been sourced and premixed by supplier, bake and pack requested, brc prefered. 
3 answers
Hello, We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
4 answers
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
4 answers
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme we can mix with starch to get the proper cakes.
3 answers
How to resolved the checking problem in rotary molded(Digestive) biscuit.
1 answer
Dears, We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project  If anyone can help us on this project pleas...
4 answers
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
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