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anil gautam in S S Diet And Food Industries Pvt. Ltd. and
15.12.2018
Regarding Prawn Crackers
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
Phillip Meile and
27.11.2018
Problem with snack cracker (Dough with protease)
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
Oven zone lengths
How designers decide oven zone length, no. of zones required for given biscuit variant? 
17.10.2018
Biscuit weight reduction
Dear Sirs,   I want to reduce the weight of biscuit and maintain the dimension. Currently  I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight....
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
10.10.2018
Cookies crumbliness
Product: wirecute cookies Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.  product is getting crumbly, it means crumbs p...
Kumar Application Technologist and
03.10.2018
Ritz Cracker recipe and Its method of preparation (Lab trial)
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
Laminator RPM speed for soda crackers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
Anonymous User
13.09.2018
Chemical reaction during mixing biscuit dough
dear all  good morning, want to know what type of chemical reaction take place during mixing (biscuit dough) plz help me to explain in detail  regards abadat hussain
31.08.2018
leavening agents selection
Dear Sir or Madam, I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that? Thank you...
Mike Edge Sales & Technical Support. in Arville and
23.08.2018
Which endless rotary moulder belt is best for a gluten free biscuit?
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.