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3 answers
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dough and wire cut cookies) Best Regards Rasika  
6 answers
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some said 20 minutes, some said 25 minutes.  Also, is t...
3 answers
Good afternoon. We are looking for petit beurre plain biscuit tests.  We face some issues with the process, and I would like to share the recipe with you for any notes.  Knowing that the fat level is high to get softer bite for the biscuit  Wheat...
1 answer
Hello everyone We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough, and this is where the problem begins. Our problem...
2 answers
Dears Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet. We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament. The principal problem is the same. I have a SODA with...
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7 answers
Hi, We are a traditional bakery SME out of India. We manufacture Osmania Biscuits with a wood-fired oven. We don't use any nonstick trays. We are currently facing a residue problem with the biscuit and tray. We manufacture Osmania Biscuit/ Butter B...
1 answer
Hello everyone  Please can you help me with a recipe and how to make a speculas biscuit And what are the spices that have been added to it thank you very much
1 answer
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
Dear All Group Members  Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback. Regards Rasika    
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