Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are with protease. We took into account the migration o...
Wafer Sheets with Shorghum Flour
We are currently using Refined wheat flour for baking wafer sheets. We tried using Sorghum (Jowar) wheat flour for baking the wafer sheets but we are facing problems. Can we please know a stable process to bake wafer sheets with Sorghum wheat flour....
Hard Dough Biscuit
I am having a problem with my biscuits; they are not rising to the level I want.
Saltine oven
Hi,
We have a DGF tunnel with CB5 belt to make saltine.
I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?)
OR as an alternative, if we replace it by a Z47/Z47R belt, can it...
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside)
Thanks
Gluten Free Cracker
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...
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?