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2 answers
Good Day to all, We produced crackers just like Malkist. We encounter a problem in dimension, the width of our cracker expands by 2mm (from the maximum width of 70mm we get 72mm) and our packaging finds difficulties in packing our product. Th...
1 answer
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...
1 answer
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...
9 answers
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...
4 answers
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...
10 answers
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
5 answers
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?
4 answers
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...
3 answers
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
3 answers
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...
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