Sort
Baking thick chocolate chips cookies
resolved
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diameter? It is baked in solid steel band in a 5-zone...
Back side color problem
resolved
Dear all
Any can help on attached image, hard biscuit “Small Size” always show white color in back side
It is oven issue or recipe issue ?
I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but sti...
Regarding Prawn Crackers
resolved
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
Oven zone lengths
resolved
How designers decide oven zone length, no. of zones required for given biscuit variant?
Reduce biscuit weight
resolved
Dear Sirs,
I want to reduce the weight of biscuit and maintain the dimension. Currently I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight. How...
Cookies crumbliness
resolved
Product: wirecute cookies
Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.
product is getting crumbly, it means crumbs pa...
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
dear all
good morning,
want to know what type of chemical reaction take place during mixing (biscuit dough)
plz help me to explain in detail
regards
abadat hussain
leavening agents selection
resolved
Dear Sir or Madam,
I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that?
Thank you
Ask a new question
Powered by
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
483
0
1
24
George W Wright
International Food Processing Consultancy
283
0
1
14
Aurangzeb khan
Biscuit Technologist
151
10
17
0
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
115
8
5
1
Mrs Beyhan Ozenli
Bakery Technical Consultancy
101
8
7
0
Jos Vast
Bakery Academy
80
0
0
4
Rasika Ekanayake
79
2
13
1
Piet de Heer
Zeelandia
60
0
0
3
staffan karlsson
IPCO
60
0
0
3
Sandro Fonseca
Biotec Biscoitos e Processos
60
0
0
3
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.
