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Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manufacturing? I am currently manufacturing at home us...
What is the criteria of Oven selection before purchasing considerations for hard dough& rotary Molded biscuits and cookies?
Oven band selection
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In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
Dear allI am trying to produce a chocolate biscuit for the use with ice cream, most importantly it should have the cake like texture when added to icecream.Firstly, I do not know if this type of biscuits is made with rotary moulders or with hard bisc...
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell how the characteristics of the dough and the way...
Dear Members,I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased i...
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor. But in a time lapse of one week , the pastry roll turns wet and the filling cream is missed. Any advice?
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there any calculation method available to calculate how...
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