Sort
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling.
Ingredient listing
Wheat Flour (Calcium Carbonat...
Hi.
I have bought the below bench top wafer baking machine and it seems working great.
Just that i will get slightly thicker thickness of the wafer in the middle compare to its side. The texture at the side is soft crunch, but the middle thick p...
Hello dears,
We are producing a wafer biscuit filled in layers with a flavored filling. The filling is made with fat, whey powder and maltitol.
Basically like this ones:
https://www.123rf.com/photo_138829023_sweet-chocolate-wafer-biscuits-isola...
We are looking to increase the stability and immunity to absorbed humidity of our plain flat wafers. What are the main issues to look into? Thanks
Hi Dear All Members
Please I need to know according to your experience , which type of printers and corders are best for the bakery industry. Actually what I need , cost effective, less maintenance type , waiting from your valuable comments .
Dear all , any wonder any courses provided for wafer roll process . We have issue of very fragile .
Unwind at the end , and very fragile even tho stick well before cooling . We tried spray some mist on baked wafer sheet but still.
Here's my batte...
Wafer Floor
resolved
Hi All
Please can you tell me which kind of flour need for good quality wafer production ? can we used the same flour for biscuits or we need the different characteristics of flour
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
Ask a new question
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
843
0
1
42
George W Wright
International Food Processing Consultancy
303
0
1
15
Mrs Beyhan Ozenli
Bakery Technical Consultancy
278
17
16
3
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
221
18
7
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Aurangzeb khan
Food Technologist
180
12
20
0
Jos Vast
Bakery Academy
150
3
0
6
Rasika Ekanayake
128
2
16
3
Christos Sevastos
Sevastos Bakery & Food
110
5
0
3
Andrew Hughes
100
6
0
2
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.