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2 answers
Does anyone have the parts manual in pdf of the Italian cream sandwich from Verplanet model SM 3200 year 2002, could you forward a copy?
5 answers
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to heat transfer limitation (development, stack heigh...
6 answers
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 55ºC. Besides that, could line belts and equipment...
4 answers
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and heterogeneous). Should I make changes in oil quant...
2 answers
Hello I want to ask the specialists for help.  To contact me for soft and hard biscuit recipes And can i help me with a caramel cookie recipe? Thank you very much
1 answer
Hello everyone  Please can you help me with a recipe and how to make a speculas biscuit And what are the spices that have been added to it thank you very much
1 answer
I'm in bread making business but now want to expand into biscuit manufacture, so I've got a burning question: how much baked biscuit in the way of weight can 50 kg of Flour yield using a typical petit buerre recipe (if you can state ingredients used...
1 answer
Dear Sir,  I need a recipe of diabetes or sugar free biscuit. Can you plz  help me? 
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...
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