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23.04.2024
Books on Recipes and Formulation
Hello Everyone. Are there any books or papers with a lot of workable biscuit recipes and formulations that I can use for production? Please share.
22.04.2024
Homemade Recipes to Factory Formulation
Hello Everyone. New to biscuit manufacturing. Are there any tips or advice on converting home-made biscuit recipes into formulations fit for factory production? I know whole fresh eggs cant be used in large scale productions and certain chemicals and...
20.04.2024
Formulation For Sugar Cookie
Hello everyone. I am new to biscuit manufacturing and just acquired a small biscuit production line(100kgs/hr). Can anyone share any workable formulations or recipes for sugar cookies?
Albert DiFonzo and
17.02.2024
Gluten Free Paleo Biscuit Rotary
Hi All, I am looking for a base formulation for a Gluten Free Paleo Biscuit for rotary deposit on a solid steel band. Snackable Category with 5-6g protein per serving. Please connect. Thanks Albert
Erhan Arda Projekt Manager / RND and Biscuit manufacturer
24.11.2023
The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers? What are the best conditions for hygroscopic raw materials and the fi...
Victoria Self Employed NPD Interim/Consultant and Consultant
13.11.2023
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14% butter and 14-21% margarine, it doesn't fully extr...
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet? My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sodium metabisulphate,800gramms ammonium bicabonate,1...
Drying of iced biscuits
Hi all!What are the recommended drying conditions (T°, HR%, time) for iced biscuits like Fox's Party Rings?
Georgi DM and Biscuit manufacturer
21.09.2023
Rapeseed lecithin in hard dough biscuits
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen).  Actually, I found nothing about the differences between these. it is possible to appear the oxidation ? Thank you!
24.04.2023
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
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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.