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3 answers
Good afternoon. We are looking for petit beurre plain biscuit tests.  We face some issues with the process, and I would like to share the recipe with you for any notes.  Knowing that the fat level is high to get softer bite for the biscuit  Wheat fl...
2 answers
I have a small production facility (260 sq ft), turning out 1,000 biscuits per day. It's just me and I have automated the mixing, moulding and bagging, but icing is still done by hand dipping. The biscuits are currently 80mm round and 10mm in depth,...
3 answers
We have some new plans and we are looking for an external technological help. Do you know anybody who would be willing to come to our premises and provide a consultancy? We are producing sheeted crackers, lay products (sticks and pretzels)...
2 answers
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 
5 answers
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 
4 answers
hello everyone, we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution. 
4 answers
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .  I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
7 answers
What could be the possible reasons of hard bite in molder biscuits.
4 answers
Hello great people. My biscuit company is in Nepal. Here the price of biscuit matters more than the quality. So i was wondering if you guys can help me by sending some cheap recipe of biscuits and wrapper. My mail address is = anil25071@gmail.com,
8 answers
There is a marie recipe with less fat and high water ratio. When producing there is large crust blister on top of the biscuit  We tried with reduce 1st zone temperature to avoid aggressive heat and then moisture was the next problem  steam also appl...
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