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Hard Dough Biscuit
I am having a problem with my biscuits; they are not rising to the level I want. I have tried to adjust my mixing time by a minute and increased my ammonium bicarbonate by 500 grams, but it is still not rising. What else can I look at? My recipe is:...
Saltine oven
Hi,
We have a DGF tunnel with CB5 belt to make saltine.
I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?)
OR as an alternative, if we replace it by a Z47/Z47R belt, can it...
27.11.2024
Can anyone suggest an outlay recipe for gluten-free crackers through the lamination process? Which flour is most likely to be used and is any important ingredient that plays a major role in bringing texture, bite, and taste to the product?
26.11.2024
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like product, what do you suggest to do?
29.10.2024
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default heigh, from the center line of the mouldind and f...
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside)
Thanks
05.10.2024
This is our recipe for butter biscuit like petit beurre finger style:
Palm oil shortening 15kg 4%
Sugar 60kg 16%
Premix vitamin 0.2kg 0.05%
Lecithin 1.5kg 0.4%
Whey 1kg 0.27%
Ammonium bicarbonate 3kg 0.81%
Baking soda 1.5kg 0.4%
Dextrose 5kg 1.4%
Me...
05.10.2024
Is it possible to get recipe for butter laminated biscuit like petit beurre and mixing procedure?
Thanks in advance
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15 biscuits
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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.