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24.10.2017
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
23.10.2017
I have no experience in biscuit production but want to go into the industry in Nigeria. I will really appreciate if you can guide me STEP BY STEP on how to start. First the kind of equipment required for a SMALL SCALE industry, Staffing, Production P...
20.10.2017
What
is the maximum amount of soy lecithin that is acceptable in a sandwich cream
filling, without impacting cream fat crystallization?
20.10.2017
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best distance from salt applicator to conveyor belt?
09.10.2017
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
Anonymous User
09.10.2017
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Anonymous User
09.10.2017
How we can increase or decrease biscuit/cracker size until can packaging them well?
Anonymous User
05.10.2017
Shrinkage of the dough after chipping why
Hi Fatih
need Scientific
answer I spoke about the strength of gluten (meaning what is the
strength alone is enough to be a cause in shrinking ) The other reasons do
not
04.10.2017
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
Anonymous User
04.10.2017
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
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