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2 answers
How designers decide oven zone length, no. of zones required for given biscuit variant? 
6 answers
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...
8 answers
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...
2 answers
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...
2 answers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
1 answer
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
2 answers
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
2 answers
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
4 answers
Dear Sir, I have the following question. After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only s...
7 answers
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
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