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03.10.2025
Dear friends, I need to develop a heat resistant chocolate and Jam filling for Tartlets. It needs to be deposited before oven. Did some trials but the Jam filling is not turning as targeted . Can anyone help and advice on developing some recipes ? Mu...
What Are the Ideal Fat and Lecithin Levels for Low-Viscosity Coatings?
In the production of coating for confectionery, where it is refined in ball mills. Can you suggest what is the level of fat and lecithin that should be used under normal conditions? This is for application on coated biscuits and it should have a low...
01.07.2025
Am trying to develop a low cost cookie .Anyone who can help with recipe ideas will be most welcome. It has to be semi sweet.
Bermuda Biscuits Are Not Rising
My bermuda biscuits are not rising while baking. How best can l deal with the problem. I have tried cutting water by 10 and increasing the mixing time but still the problem wont go away. Also tried increasing my ammonium bicarbonate by 2.5kgs still n...
How to Prevent Surface Cracks in Biscuits?
What is the parameter in baking that needs to be adjusted if we want to avoid cracks in the biscuit surface? I already adjusted the sugar amount in the formulation, but it's not working
07.05.2025
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter.
The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endlessly woven. The loop is hand-stitched with cotton ya...
How to Keep Chocolate Chips on the Surface of Chip-Moulded Biscuits
For chip moulded biscuits, do you have any suggestions on how to get the chips to show on the surface? I find that they go to the base of the biscuit and the chocolate chips are visually lost.
18.02.2025
Could some metalized packaging liners contribuite to biscuit rancidity ocurrence? Why, in some cases, products packed in metalized liners show this behavior?
Which Adjustment Reduces Biscuit and Cracker Production Costs More Effectively?
If I want to reduce final cost in biscuit and crackers production, which one is more effective, formulation adjustment or processing adjustment?
Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are with protease. We took into account the migration o...
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