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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...
Blister Problem
resolved
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
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?
can u share minimum 6 months big size chewy soft cookie recipe ?
vegan cookie without egg
resolved
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
Please share process flow diagram of toast or rusk biscuit.
Cream noozle blockage of stick wafer
resolved
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.
hard soda crackers
resolved
hi,
I am currently starting to do my soda crackers. i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely wheat flour with protein between 9-10 percent.
I h...
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