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Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw fat problem or process problem?Advance thanks.
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...
Biscuit hardness problem
resolved
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, and...
Caramel biscuits
resolved
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
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough
Thank you
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
Why blisters problem in biscuits ? what is the way to get rid of this?
Hi guys,
If possible, someone could send me the book of Duncan Manley's about Technology of Biscuits 4 edition?
Thanks!!
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 ?
Biscuit weight reduction
resolved
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....
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