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10 answers
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit  What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling 
2 answers
How Russian tea biscuits are prepared
9 answers
Hello great people. I have a biscuit company in Nepal. But the biscuits is getting soft after a month of packaging. Though its life is 6-8 months. So is there any chemical i can use to increase its shelf life?
6 answers
I'm looking for training or course at healthy biscuit in ( middle east or uk)
4 answers
Dear People, we have in Turkmenistan an ongoing project for the production of bakery products and biscuits, and we need to hire concerned professionals, as a production manager and food technologist, please contact me thru muhammed.s@shaylan.biz, if...
3 answers
Hello sir/madam, I was studying about baking. So I am interested in digestive biscuit. If it is possible can I get the recipe of standard digestive biscuit. I am looking for the industrial recipe of the digestive biscuit. Thank you!
3 answers
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
5 answers
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
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