Waffle cone inflated
Hello,
we are producing wafle cones 160mm in length in an automatic 37 mould oven on the rate of 1300- 1500 cones per hour. We have a problem that some of the wafers tend to get inflated as soon as the mould opens after cooking. This makes the waf...
Sulfite Calculation
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.Based on the Sodium Metabisul...
Weight of the Dough
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full mould of bread with lid on the mould?
If any th...
Teething biscuits for babies, very hard biscuit
Hello,I work as a baker for a company that makes teething biscuits for babies. I have been tasked with finding a way to make the biscuits harder to break. So basically I am trying to make something safe to eat but too strong to break. The aim is for...
Wirecut cookie dough hardens very quickly
Hello Friends,
We recently noticed
that our wire-cut biscuit dough hardens very quickly during the cut, causing
variations in weight and disassembling the extruder rolls. This seems to happen
since we started using a non-palm, liquid lipid (use...
How to Slower Down the Hydration of Dough?
Dear All,
We are facing problem in our soft dough biscuit at Moulding
area (hydration of soft dough is so fast that way, discharge of dough at Moulding
is less and rejection ratio is high)
Our soft dough biscuit has less vegetable shorten...