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4 answers
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tartar...
3 answers
Hello, We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
1 answer
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
8 answers
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce nitrogen packaging or theres some technique to tre...
10 answers
Hello, I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie. As you can see the picture attached, my product is a chocolate filled biscuit. My challenges are 1- I can not have a Shelf...
9 answers
Hello great people. I have a biscuit company in Nepal. But the biscuits is getting soft after a month of packaging. Though its life is 6-8 months. So is there any chemical i can use to increase its shelf life?
4 answers
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
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