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Short dough with oil
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
10.02.2018
I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinking enough after cutting to match proper width, no m...
enzyme raised cracker referance recipe
I' searching the enzyme raised carcker recipe?
Anonymous User
29.01.2018
Hi may i know the estimation production of biscuits in term of tonnes/day?
Example like the input how much?
The output how much at every step because they may be so waste that are not use
25.01.2018
How to calculate the biscuit dimension (length, width & amp; depth ) when making a new biscuits rotary moulder/dice?
Example - If after baking per piece biscuit Length is 40 mm, width - 40 mm & weight - 5.1 gm then how much will the length, wid...
Regarding recipe
Hello sir/madam,
I was studying about baking. So I am interested in digestive biscuit. If it is possible can I get the recipe of standard digestive biscuit. I am looking for the industrial recipe of the digestive biscuit.
Thank you!
01.01.2018
What is the recommended quantity for whole wheat crackers?
Anonymous User
14.12.2017
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit?
09.12.2017
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
08.12.2017
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.