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6 answers
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...
4 answers
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...
7 answers
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...
1 answer
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
3 answers
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 .  
4 answers
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
2 answers
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  
2 answers
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
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