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7 answers
Hello All, we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have detrimental effects on downstream conveyors, infee...
3 answers
I am looking for a technologist-business associate, with experience in sugar-free cookies. I am willing to offer up to 20% of my company in Romania. Physical presence is required, at least at the beginning of production, for max.one month.
2 answers
I have a small production facility (260 sq ft), turning out 1,000 biscuits per day. It's just me and I have automated the mixing, moulding and bagging, but icing is still done by hand dipping. The biscuits are currently 80mm round and 10mm in depth,...
5 answers
Dear consultants, I have no basic idea about biscuits production. However, I have a great passion to go into biscuit production in my country, Nigeria; Post my public service carrer life. Particularly, the production of peanut butter cookies, som...
5 answers
Dear members, I am trying to find one Automatic biscuit stick product machine line, and with the chocolate machine and the packing. I have already tried to find it in Japan because I think there are very good machines there. Any suggestion? Thank yo...
2 answers
do u know any consultant who knows rice cake production ? I have a customer who wants to install new rice cake production line in India Im so busy.. I will advice someone  thnx
1 answer
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...
2 answers
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?
8 answers
Greetings 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...
6 answers
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. ...
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