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10.09.2024
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
03.09.2024
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
27.08.2024
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
CB5 Oven Belt Got Wet
The CB5 mesh oven belt on our Direct Fired Oven was thoroughly soaked with water and possibly cleaning chemicals. It has rusted and is unusable as you can imagine. Does anyone have any ideas or tips on how to clean or recondition it?
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit to be more crunchy.
23.07.2024
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the fruit one)? most importantly, what would be the o...
Consulting requirement for West Africa project
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
Wafer Sheet Smell
I have a single wafer sheet maker for lab trials. I am using a normal wafer-making recipe with smbs and protease enzyme (bio-bake) in the recipe. After some days it develops a smell like burnt corn. What may be the problem? For 100kgs of maida, I...
03.07.2024
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
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