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soft dough cookies
when l say a bone am referring to the centre part of the cookie that appears raw and not fully baked
Soft Dough Cookies
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt. My recipe: Flour 100kg S1 Shortening 30kg White sugar 30kg Ammonium Bicarb 500g Bicarbonate of soda 1.250kgs Lecithin 800g Milk reaction 250g Sa...
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump. My recipe: 225 kgs Icing sugar 90 kgs Fat 100 grams Salt 100 grams L...
29.04.2024
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/ It seems that the filling is quite fluid. 1. How can this filled cookies be formed (co-extruder?) and any special processing consideration? 2. W...
23.04.2024
Books on Recipes and Formulation
Hello Everyone. Are there any books or papers with a lot of workable biscuit recipes and formulations that I can use for production? Please share.
22.12.2023
Cracker Flakiness
Hi, Needed input to get more flakiness and open texture in Mini Crackers. Tried dusting High Heat & High Moisture Initial zones Oven Profile Use of enzymes like Proteases, Amylases and Arabinases What is the best suitable wheat flour to be u...
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...
24.04.2023
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
Roel Would like to learn more on Cookies, Biscuit and Cracker and Biscuit manufacturer
08.02.2023
Cracker Width Expansion: Causes and Solutions
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...
22.01.2023
Sulfite Calculation
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...
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15 biscuits
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.