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4 answers
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling to be more spreadable? While spreading protein enri...
2 answers
We are planning on investing in a seasoning system.  We are scheduling a test with an electrostatic seasoning application.  Does anyone have any experience with a dry seasoning system with an electrostatic component.  The company is ARBO and I would...
1 answer
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manufacturing? I am currently manufacturing at home us...
6 answers
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
1 answer
What is the criteria of Oven selection before purchasing considerations for hard dough& rotary Molded biscuits and cookies?
1 answer
Hi to all!We are new players in the cracker industry and would like to address our problem and seek some advice from knowledgeable people.We are producing a cream cracker (like malkist) and we encounter uneven color in baking, the right side of the o...
9 answers
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue with a "fish mouth cracker". last but not least we ca...
3 answers
Hello,Can anybody suggest a good wafer sticks book has a good recipe and some information on how to run the machine?Thank you
5 answers
Dear allI am trying to produce a chocolate biscuit for the use with ice cream, most importantly it should have the cake like texture when added to icecream.Firstly, I do not know if this type of biscuits is made with rotary moulders or with hard bisc...
4 answers
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell how the characteristics of the dough and the way...
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