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4 answers
Is there any replacement for color INS 102? Recently I saw INS 102 is bad for health
4 answers
Biscuits making weight is main important .  T shape is very good making but an width increase is damge or alternation created
5 answers
Hi Dear All Group Members . Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water soluble flavors and oil soluble flavours? 
11 answers
Plz share ur experiences of different stacking models to stack the biscuit from stacker.  Biscuit is rectangle shaped and we need to fix the problem of stacking.
4 answers
Hi  Please some one can explain to me the following mentioned areas for biscuits and wafer production , ideal relative humidity and temperature. 1. Fremantation Area  2. Packing Room for Chocolate Enrobed  3. trolley work- marshmallow & Cream...
6 answers
How to remove the blister appearance on marie biscuit surface? 
5 answers
What are the basic recipe for biscuits production. I need your help.
6 answers
What is could  cause of blister on biscuit and what could be the solution
3 answers
Hi may i know the estimation production of biscuits in term of tonnes/day?  Example like the input how much? The output how much at every step because they may be so waste that are not use
2 answers
How to calculate the biscuit dimension (length, width & amp; depth ) when making a new biscuits rotary moulder/dice? Example - If after baking per piece biscuit Length is  40 mm, width - 40 mm & weight - 5.1 gm then how much will the length, wid...
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