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Albert DiFonzo and
17.02.2024
Gluten Free Paleo Biscuit Rotary
Hi All, I am looking for a base formulation for a Gluten Free Paleo Biscuit for rotary deposit on a solid steel band. Snackable Category with 5-6g protein per serving. Please connect. Thanks Albert
25.01.2024
Filled cookie depositor
Hi biscuit people! Very famous Biskrem brand launched mini filled cookies "biskrem mini". It's first time we are looking for a such small filled cookies 3 grams per piece. Do you know a producer of depositor that can make 3g filled cookies ? Tha...
Erhan Arda Projekt Manager / RND and Biscuit manufacturer
24.11.2023
The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers? What are the best conditions for hygroscopic raw materials and the fi...
Tomas Vecerka project manager and Biscuit manufacturer
13.11.2023
Used cracker line for sale
Hello experts! I would like to ask you, we have an old cracker line for sale. Where can I advertise the line to find a potential buyer?The line was manufactured in 2005, Laser biscuits ItalyThree roll sheeterLaminator3 gauge roll stationsTwo Cutter r...
Victoria Self Employed NPD Interim/Consultant and Consultant
13.11.2023
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14% butter and 14-21% margarine, it doesn't fully extr...
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet? My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sodium metabisulphate,800gramms ammonium bicabonate,1...
Drying of iced biscuits
Hi all!What are the recommended drying conditions (T°, HR%, time) for iced biscuits like Fox's Party Rings?
Georgi DM and Biscuit manufacturer
21.09.2023
Rapeseed lecithin in hard dough biscuits
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen).  Actually, I found nothing about the differences between these. it is possible to appear the oxidation ? Thank you!
UNIFORMITY ON THE EXTRUDER
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
Alison Baldwin Senior Nutrition & New Technology Manager, The Arnott's Group and Biscuit manufacturer
12.09.2023
Sodium metabisulphite
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
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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.