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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...
Cocoa Powder
Hi Everyone!
I just would like to ask if you can recommend a good supplier of dark cocoa powder, something similar to what they use for oreo cookies? I am aiming for that kind of dark cocoa color. I have tried some dark cocoa powder (heavily alkaliz...
Analyzing biscuits
Dear all,
Anybody that would like to share any thoughts with regards to analyzing
methods for biscuits? Mainly on T/A equipment. What do you find most relevant ?
Could be hardness, crispiness, audio test?
Christian
11.04.2019
Dear All Members
Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )
Regards
Rasik
04.04.2019
Dear All Group Members
Please can possible to advise , how to replace the Milk Butter & Cocoa Powder totally from the law cost Short Dough type biscuits for mass market production .
Regards
Rasik
Back side color problem
Dear all
Any can help on attached image, hard biscuit “Small Size” always show white color in back side
It is oven issue or recipe issue ?
I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but st...
02.01.2019
Dear All,
I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
23.12.2018
Dears
We are looking for below vacancies for biscuit manufacture in Jordan
- Packaging Machine Operator (vertical, sandwich and flow back machines) , 6-8 years experience
- Senior Electrical technician , 5-7 years experience
- production manger ,...
14.12.2018
Dear All Group Members,
According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ?
Regards
Rasika Ekanayake
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Sara Han
Food technologist, currently part of the team at Biscuit People
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The score is based on the number of 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.