answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
BPC 2022 vol.2
Sort
1 answer
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
3 answers
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...
3 answers
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...
1 answer
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...
3 answers
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?  
1 answer
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
4 answers
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...
4 answers
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for a few minutes and then fall right into large piece...
3 answers
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of biscuit ?
4 answers
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by using adequate Doypack with sealing.Today, I use a cl...
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription