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If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type?
Thank You
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled biscuit.
My challenges are 1. I can not have a she...
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough.
Please contact us with info. Thanks.
Recipe for Rotary Moulder
resolved
Hi Everyone,
we have recently bought a Rotary Moulder machine from Nielsen
we do not have much expertise on working recipes for this machine
can i request anyone to please suggest me some recipes for Dough making
Txs
Short dough with oil
resolved
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
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