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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 ?
19.12.2019
Dear,
I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed in a spiral mixer I can't get any consistency in...
accelerated shelf life test of biscuit
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
29.11.2019
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
22.11.2019
Please provide me the address of manufacturer for dividing and rounding machine ,Rotary oven, slicing machine of toast biscuit production.
Process flow diagram of Toast Biscuit
Please share process flow diagram of toast or rusk biscuit.
31.07.2019
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
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