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Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Consulting requirement for West Africa project
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
Fruits in Biscuits
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
Soft Dough Cookies
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt.
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump.
19.05.2024
Hi,
I am trying to scale up 100% whole wheat flour recipe for digestive with appox 5% bran ( 80% coarse +20% fine bran).
Facing issue of less bite, very dusty in appearance and breakage issue. Tried increasing mixing time and other variation with fl...
Books on Recipes and Formulation
Hello Everyone. Are there any books or papers with a lot of workable biscuit recipes and formulations that I can use for production? Please share.
22.04.2024
Hello Everyone. New to biscuit manufacturing. Are there any tips or advice on converting home-made biscuit recipes into formulations fit for factory production? I know whole fresh eggs cant be used in large scale productions and certain chemicals and...
20.04.2024
Hello everyone. I am new to biscuit manufacturing and just acquired a small biscuit production line(100kgs/hr). Can anyone share any workable formulations or recipes for sugar cookies?
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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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.