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Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling.
Wheat Flour (Calcium Carbonat...
Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet.
We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament.
The principal problem is the same. I have a SODA with...
Hi and Good Day! :)
I am sourcing for Marie biscuit mould (hand held). Stamping and cutting to be done manually. I am located in Malaysia.
Feel free to drop some contacts here or PM.
Thank you in advance for your help :)
I'm looking for small quantities (less than a pallet) of household recyclable or biodegradable biscuit wrapping for use on a flow wrapper. The biscuit is a shortbread.
The current film is Oriented Polypropylene (OPP), 25 micron, 200mm width...
I have bought the below bench top wafer baking machine and it seems working great.
Just that i will get slightly thicker thickness of the wafer in the middle compare to its side. The texture at the side is soft crunch, but the middle thick p...
I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to have advice or sharing on the below.
Recipe (all in...
Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: similar to semi sweet biscuits.taste: salty, and another...
we produce in a small factory almond biscuits known as Biscotti. They are cutted after baking. So you see in the biscuits section the almond sliced. After 5-6 months the colour of the almond sliced change from white to yellow/green as if i...
Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.
Thanks in advance,
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