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02.10.2024
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake.
Dough is not laminated. It passes through gauge rollers...
25.09.2024
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and maintain to get good quality cookies using this met...
17.09.2024
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
10.09.2024
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
03.09.2024
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
27.08.2024
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
CB5 Oven Belt Got Wet
The CB5 mesh oven belt on our Direct Fired Oven was thoroughly soaked with water and possibly cleaning chemicals. It has rusted and is unusable as you can imagine. Does anyone have any ideas or tips on how to clean or recondition it?
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit to be more crunchy.
23.07.2024
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the fruit one)? most importantly, what would be the o...
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