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6 answers
Dear Sirs,   I want to reduce the weight of biscuit and maintain the dimension. Currently  I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight. How...
2 answers
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
7 answers
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
6 answers
Hello great people . I am running a factory and planning a new product in our company. I was planning to incorporate potato and biscuits or crackers. For the same i was looking for guidance from all you great people. Thank you!!!
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?
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!
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