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Layer cakes
Dear All, Some one can give details of ingredients in layer cake creams?  How it is differ from creams for sandwich biscuit and wafer creams.  In fact if any one can give base recipe for layer cake cream that will be helpful.
Printers and Coders used in Biscuits industry
Hi Dear All Members Please I need to know according to your experience , which type of printers and corders are best for the bakery industry. Actually what I need , cost effective, less maintenance type , waiting from your valuable comments .  
MAD ANGLE CRACKER
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
13.08.2018
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough 
Machine company for preheated /dried flour process
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc? 
crunchy savoury deposit cookie recipe
can anybody share different type of cruncy savoury deposit cookie recipe.. thnks
Lee Guanghui and
08.08.2018
dough stick on forming roller
dear all, photo attached show the scenario during forming process of modified starch based dough.  the dough do not contain any flour thus , no gluten is form .  any one had come across this issue before??? kindly advise 
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
Long term course to learn biscuit technology in depth.
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .  I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
03.08.2018
Replacement for INS102
Is there any replacement for color INS 102? Recently I saw INS 102 is bad for health
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5 biscuits
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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.