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
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
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?
6 answers
can u share minimum 6 months big size chewy soft cookie recipe ?
4 answers
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
1 answer
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
4 answers
What is the solution for eliminating or reducing fat blooming? 
1 answer
Please share process flow diagram of toast or rusk biscuit.
5 answers
We are using Haas stick wafer machine. Recently we found cream noozle get blocked after one or two hr running.  Please let us know your expert advice, how to get rid of nozzle blocking by the cream.
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription