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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...
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...
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...
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...
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...
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?
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