answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Sort
2 answers
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough And beside the fat, what is the main difference between the two dough types?  Thank you 
2 answers
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
6 answers
dear all, photo attached show the scenario during forming process of modified starch based dough.  the dough do not contain any flour thus , no gluten is form .  any one had come across this issue before??? kindly advise 
8 answers
Good evening. I began to have differences of weight in the same lane of crackers coming from the third pair of gauge rolls. How can it be fixed?
3 answers
What is gauging? What is two roll pre-sheeter, three and four roll pre-sheeter and how its work? why 2- roll is called pre-sheeter? Is there a difference between gauging and lamination? Actually, I am the student of food science and technology(b...
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription