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05.10.2024
This is our recipe for butter biscuit like petit beurre finger style:
Palm oil shortening 15kg 4%
Sugar 60kg 16%
Premix vitamin 0.2kg 0.05%
Lecithin 1.5kg 0.4%
Whey 1kg 0.27%
Ammonium bicarbonate 3kg 0.81%
Baking soda 1.5kg 0.4%
Dextrose 5kg 1.4%
Me...
05.10.2024
Is it possible to get recipe for butter laminated biscuit like petit beurre and mixing procedure?
Thanks in advance
25.09.2024
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and maintain to get good quality cookies using this met...
03.09.2024
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Consulting requirement for West Africa project
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
03.07.2024
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
Soft Dough Cookies
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt. My recipe:
Flour 100kg
S1 Shortening 30kg
White sugar 30kg
Ammonium Bicarb 500g
Bicarbonate of soda 1.250kgs
Lecithin 800g
Milk reaction 250g
Sa...
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump.
My recipe:
225 kgs Icing sugar
90 kgs Fat
100 grams Salt
100 grams L...
19.05.2024
Hi,
I am trying to scale up 100% whole wheat flour recipe for digestive with appox 5% bran ( 80% coarse +20% fine bran).
Facing issue of less bite, very dusty in appearance and breakage issue. Tried increasing mixing time and other variation with fl...
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