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Hard Dough
resolved
2 answers
Dear All,  I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ 1. How many hot water need? 2. What temperature will be of wat...
Fat
resolved
2 answers
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this in noodles?  2. Or if i reuse it to other bakery p...
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? 
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