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Diabetes Biscuit
Dear Sir,
I need a recipe of diabetes or sugar free biscuit. Can you plz help me?
11.08.2020
Dear All Group Members
Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback.
Regards
Rasika
23.07.2020
Hello experts
Hope you are doing well
Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
26.05.2020
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -********@gmail.com
22.04.2020
Hello,
We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
06.04.2020
Hello
Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
19.03.2020
Dears,
We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project
If anyone can help us on this project plea...
11.03.2020
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough
And beside the fat, what is the main difference between the two dough types?
Thank you
26.02.2020
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
20.01.2020
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
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Sara Han
Food technologist, currently part of the team at Biscuit People
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The old biscuit man--Biscuit Foodchain from field to supermarket
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The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.