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5 answers
Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: similar to semi sweet biscuits.taste: salty, and another...
7 answers
Hello everyone, I have a problem with hard biscuit production, similar to petit beurre. We are working on a diesel oven with 3 burners, each has separate temperature control. upon cooling the biscuit, it becomes extremely hard to bite through, an...
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
4 answers
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
1 answer
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
3 answers
Why blisters problem in biscuits  ? what is the way to get rid of this?
3 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...
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