Sort
Sulfite Calculation
resolved
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.Based on the Sodium Metabisul...
Hello,I work as a baker for a company that makes teething biscuits for babies. I have been tasked with finding a way to make the biscuits harder to break. So basically I am trying to make something safe to eat but too strong to break. The aim is for...
Hello Friends,
We recently noticed
that our wire-cut biscuit dough hardens very quickly during the cut, causing
variations in weight and disassembling the extruder rolls. This seems to happen
since we started using a non-palm, liquid lipid (use...
Dear All,
We are facing problem in our soft dough biscuit at Moulding
area (hydration of soft dough is so fast that way, discharge of dough at Moulding
is less and rejection ratio is high)
Our soft dough biscuit has less vegetable shorten...
Oven band selection
resolved
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocolate liquid after baking?
Gluten Free Cracker Baking
resolved
We manufacture a line of gluten free crackers. The main ingredients are pumpkin seed flour, casava flour and sunflower seed flour. We sheet the dough to around 2mm and cut to shape with rotary cutters. We don’t yet have the budget for a continuous tu...
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
Hello Everyone,We have been having issues with the final packaging weight of cream crackers. Each internal package should weigh around 167 grams * 6 packages = 1 kilo. However, lately, we haven't been able to reach the desired weight and end up hav...
Hi, 1. Is there any manufacturing scale recipe to be shared for oreo type cookies?2. Oreo cookies is consider short sweet, rich short sweet or semi sweet dough type?Thank you in adcanceRegards,Amye
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
926
0
2
46
George W Wright
International Food Processing Consultancy
303
0
1
15
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
267
22
9
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
160
4
0
6
Andrew Hughes
140
10
0
2
Jose Azevedo
98
5
16
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
Staffan Karlsson
BANDAID AB
60
0
0
3
Lutz Popper
50
1
0
2
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.