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3 answers
Why blisters problem in biscuits  ? what is the way to get rid of this?
2 answers
Hi guys, If possible, someone could send me the book of Duncan Manley's about Technology of Biscuits 4 edition? My email is: gcapelli14@gmail.com Thanks!!
4 answers
Experts I just found this forum on google, it is perfect idea :) Please I'm looking for Lotus biscuit recipes and method of mixing for our manufacturer. Any one can help us on ?
6 answers
Dear Sirs,   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...
5 answers
what is d high fructose corn syrup relative sweetness with sugar can we replace 100 % sugar with high fructose corn syrup  or plz suggest alternative bcoz in some of the country the importation of sugar is very less and buying from local market in A...
2 answers
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
7 answers
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
6 answers
Hello great people . I am running a factory and planning a new product in our company. I was planning to incorporate potato and biscuits or crackers. For the same i was looking for guidance from all you great people. Thank you!!!
10 answers
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit  What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling 
2 answers
How Russian tea biscuits are prepared
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