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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,...
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)...
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
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.
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.
What could be the possible reasons of hard bite in molder biscuits.
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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