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manohar sai vutukuru and
Resolved question
Oven zone lengths
How designers decide oven zone length, no. of zones required for given biscuit variant? 
L
17.10.2018
Resolved question
Biscuit weight reduction
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....
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
10.10.2018
Resolved question
Cookies crumbliness
Product: wirecute cookies Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.  product is getting crumbly, it means crumbs p...
Kumar Application Technologist and
03.10.2018
Resolved question
Ritz Cracker recipe and Its method of preparation (Lab trial)
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
JA
Resolved question
Laminator RPM speed for soda crackers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
Anonymous User
13.09.2018
Resolved question
Chemical reaction during mixing biscuit dough
dear all  good morning, want to know what type of chemical reaction take place during mixing (biscuit dough) plz help me to explain in detail  regards abadat hussain
L
31.08.2018
Resolved question
leavening agents selection
Dear Sir or Madam, I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that? Thank you...
Mike Edge Sales & Technical Support. in Arville and Equipment manufacturer
23.08.2018
Resolved question
Which endless rotary moulder belt is best for a gluten free biscuit?
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
SS
Resolved question
Distance between two Biscuit..
Dear Sir, I have the following question. After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only...
Mike Edge Sales & Technical Support. in Arville and Equipment manufacturer
22.08.2018
Resolved question
Rotary moulder belt - conditioning methods
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.