Gluten Free Paleo Biscuit Rotary
I am looking for a base formulation for a Gluten Free Paleo Biscuit for rotary deposit on a solid steel band. Snackable Category with 5-6g protein per serving.
Filled cookie depositor
Hi biscuit people!
Very famous Biskrem brand launched mini filled cookies "biskrem mini".
It's first time we are looking for a such small filled cookies 3 grams per piece.
Do you know a producer of depositor that can make 3g filled cookies ?
Needed input to get more flakiness and open texture in Mini Crackers.
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...
The Ideal Conditions Temperature and Humidity
everyone, I would like to get your opinion on the ideal conditions (temperature
and humidity) when producing butter biscuits (with or without chocolate) and
are the best conditions for hygroscopic raw materials and the fi...
Used cracker line for sale
Hello experts! I would like to ask you, we have an old cracker line for sale. Where can I advertise the line to find a potential buyer?The line was manufactured in 2005, Laser biscuits ItalyThree roll sheeterLaminator3 gauge roll stationsTwo Cutter r...
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14% butter and 14-21% margarine, it doesn't fully extr...
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet?
My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sodium metabisulphate,800gramms ammonium bicabonate,1...
Drying of iced biscuits
Hi all!What are the recommended drying conditions (T°, HR%, time) for iced biscuits like Fox's Party Rings?
Rapeseed lecithin in hard dough biscuits
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen). Actually, I found nothing about the differences between these. it is possible to appear the oxidation ? Thank you!
UNIFORMITY ON THE EXTRUDER
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.