Sort
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. I...
Hello experts
Hope you are doing well
Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
Hello every one,
Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Maillard reactions "Reducing sugars".
so i want to ask...
Why sodium meadisulfide amount changes with the dough
Is there any replacement for color INS 102?
Recently I saw INS 102 is bad for health
I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinking enough after cutting to match proper width, no m...
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
903
0
1
45
George W Wright
International Food Processing Consultancy
303
0
1
15
Mrs Beyhan Ozenli
Bakery Technical Consultancy
278
17
16
3
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
244
20
8
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
150
3
0
6
Andrew Hughes
130
9
0
2
Peter Otten
Steinhaus GmbH
83
0
1
4
J. Azevedo
75
3
15
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.