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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    
Fat
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2 answers
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this in noodles?  2. Or if i reuse it to other bakery p...
3 answers
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
2 answers
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -omolewaolopade@gmail.com
4 answers
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
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 
5 answers
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
5 answers
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, audio test?  Christian 
4 answers
Dear All Group Members,  According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ?  Regards  Rasika Ekanayake 
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