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1 answer
Hello everyone  Please can you help me with a recipe and how to make a speculas biscuit And what are the spices that have been added to it thank you very much
1 answer
I'm in bread making business but now want to expand into biscuit manufacture, so I've got a burning question: how much baked biscuit in the way of weight can 50 kg of Flour yield using a typical petit buerre recipe (if you can state ingredients used...
1 answer
Dear Sir,  I need a recipe of diabetes or sugar free biscuit. Can you plz  help me? 
Hard Dough
resolved
2 answers
Dear All,  I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ 1. How many hot water need? 2. What temperature will be of w...
Fat
resolved
2 answers
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this in noodles?  2. Or if i reuse it to other bakery...
2 answers
Dear sir,  I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any subs...
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.
4 answers
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
3 answers
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
3 answers
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage  to get positive effect of collagen?
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