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Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -********@gmail.com
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough
Thank you
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
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...
Analyzing biscuits
resolved
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
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
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled biscuit.
My challenges are 1. I can not have a she...
Could you please send me Duncan manleys book at (********) I would be really grateful
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