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8 answers
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
10 answers
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 Shelf...
4 answers
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough. Please contact us with info.  Thanks.
2 answers
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
5 answers
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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