Sort
Flow wrapper positioning
resolved
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the flow wrapper in-feed. The biscuits are wrapped indiv...
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw fat problem or process problem?Advance thanks.
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
Petit beurre biscuit mixing
resolved
Good aftetnoon.
I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.
I have received different recommendations about the right mixing time, some said 20 minutes, some said 25 minutes.
Also, is t...
Good afternoon.
We are looking for petit beurre plain biscuit tests.
We face some issues with the process, and I would like to share the recipe with you for any notes.
Knowing that the fat level is high to get softer bite for the biscuit
Wheat...
Hi everyone,
I am evaluating whether to start a shortbread production business. One key component to evaluate the feasibility of this project is properly understanding the shelf life of the (packaged) biscuits I would be producing.
Is there a UK...
Marie biscuit
resolved
Hello, my dears.
I'm making marie biscuits.
But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent.
Is there a solution to this problem?
In the past, I used to add 10 kilos of sugar to 50 kilos of flour.
N...
Hello
Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted laminated biscuit?
Regards
Garibaldi Biscuit
resolved
Hello everyone
Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors.
We are preparing ourselves to produce Garibaldi biscuits. As you know, in this pr...
Ask a new question
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
803
0
1
40
George W Wright
International Food Processing Consultancy
303
0
1
15
Mrs Beyhan Ozenli
Bakery Technical Consultancy
268
16
16
3
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
211
17
7
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Aurangzeb khan
Food Technologist
180
12
20
0
Jos Vast
Bakery Academy
130
3
0
5
Rasika Ekanayake
128
2
16
3
Christos Sevastos
Sevastos Bakery & Food
110
5
0
3
Peter Otten
Steinhaus GmbH
83
0
1
4
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.