answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Sort
9 answers
Sir, We are producing centre filled farmented bear shape crackers. After forming dough piece shape is ok. But after oven crackers shape is changing. Crackers going to be larger in width and smaller in length. I do not undestand what can i do. I need...
shortbread
resolved
11 answers
can you advice me shortbread production machinery supplier . but especially focus on shortbread..  thnks
CAKES
resolved
6 answers
I want to know which book we can read for technology of cakes like what we are having Duncan Manley book for technology for biscuit, crackers and cookies. All the chapter should have been covered well in all types of cakes and manufacture like in Du...
pretzels
resolved
6 answers
How can i extrude sprinkle sized pretzel dough?  I don't want to hand cut the pretzel dough.  I've asked this before but didn't get any valued replies.  
4 answers
Hello great people. My biscuit company is in Nepal. Here the price of biscuit matters more than the quality. So i was wondering if you guys can help me by sending some cheap recipe of biscuits and wrapper. My mail address is = anil25071@gmail.com,
9 answers
Hello great people. I have a biscuit company in Nepal. But the biscuits is getting soft after a month of packaging. Though its life is 6-8 months. So is there any chemical i can use to increase its shelf life?
Wafer Floor
resolved
2 answers
Hi All Please can you tell me which kind of flour need for good quality wafer production ? can we used the same flour for biscuits or we need the different characteristics of flour  
2 answers
Dear great people I had customer (factory owner) who want to rebuilt their old BINDLER chocolate shell molding line machine as original as it can be. lot of part are missing and broken, they gave me the blue print about this machine but a lot of pag...
2 answers
how to make semisweet biscuits-- fibre rich? i m not getting apt texture. biscuits are pretty hard.
3 answers
Is it possible to eliminate lecithin from recipe of short dough.  How far it will affect the machinability and stress on the dough when it is processed? If we substitute with DMG or SSL will it help?
Join the platform
Register for free and access all features.
Join biscuit people