Waffle cone inflated
Hello,
we are producing wafle cones 160mm in length in an automatic 37 mould oven on the rate of 1300- 1500 cones per hour. We have a problem that some of the wafers tend to get inflated as soon as the mould opens after cooking. This makes the waf...
Weight of the Dough
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full mould of bread with lid on the mould?
If any th...
Seasoning System
We are planning on investing in a seasoning system. We are scheduling a test with an electrostatic seasoning application. Does anyone have any experience with a dry seasoning system with an electrostatic component. The company is ARBO and I would...
Recipe and process for Baby Rusk Formulation? 🍼
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manufacturing? I am currently manufacturing at home us...
Checking in rotary cutter
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
Oven Selection Criteria
What is the criteria of Oven selection before purchasing considerations for hard dough& rotary Molded biscuits and cookies?