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23.05.2025
Hi everyone,
during the development process I`ve faced a problem sprinkling sugar on cracker.
I would like to get the result like in the product in the link https://www.artiach.es/p/princesa
What is the technology for sprinkling sugar for this type o...
20.05.2025
For the transport of aerated fatty filler, what type of pump do you suggest? Considering that the distances to the consumption area are more than 5 or 6 metres of piping. Consumption 600 kg/hr. Filler density 0.9 g/cc. Fat %: 30 to 34 %.
07.05.2025
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter.
The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endlessly woven. The loop is hand-stitched with cotton ya...
06.05.2025
What are the most effective requirements to mitigate filled naked wafer sticks fropm becoming soggy ? Should the cutting and packaging areas have RH% and temperature control? Can we control HR% inside cooling tunnels or buffers?
25.04.2025
Hi,
I came across a cookie sandwich in the market. Please refer to the picture below:
https://www.taobao.com/list/item/763748001025.htm?spm=a21wu.10013406.taglist-content.8.64ee69712ccNAr
The surface has a lot of small engraving / embossed dots....
31.03.2025
Could you help us with pretzel production (soda-coated crackers) ?
Which do technic you recommend:
Rotary mold/
Rotary cutter/
Extruder
I appreciate any help you can provide.
25.03.2025
Is there anyone who has experience in producing castella cake (minimum 40% egg in recipe) with a long shelf life of minimum 6 months that I can contact?
Optimal Baking Profile for Rotary Moulded Shortbread
Can you advise of rotary moulded shortbread baking profile?
17.03.2025
We are planning to make 100% gluten free wafers with millets. We have tried the following batter recipe.
BATTER RECIPE
INGREDIANTS QTY ( KGS)
WATER 22
JOWAR FLOUR 4
MAIZE STARCH 3
TOPICA STARCH 2
SOYA LECITHIN 0.01
GAURGUM 0.008
GUM ACAC...
How to Keep Chocolate Chips on the Surface of Chip-Moulded Biscuits
For chip moulded biscuits, do you have any suggestions on how to get the chips to show on the surface? I find that they go to the base of the biscuit and the chocolate chips are visually lost.
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