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13.11.2023
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14% butter and 14-21% margarine, it doesn't fully extr...
13.11.2023
How can l make my loose biscuit softer and less sweet?
29.10.2023
Hi all!What are the recommended drying conditions (T°, HR%, time) for iced biscuits like Fox's Party Rings?
21.09.2023
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen). Actually, I found nothing about the differences between these. it is possible to appear the oxidation ? Thank you!
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
20.04.2023
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Chocolate filling:Sugar, rafined oil, chocolate, modifi...
01.03.2023
Hello, I would like to know what is the most appropriate way to incorporate sodium bicarbonate and ammonium or proteases into a biscuit dough ( in this moment these are solved in water and incorporate in the first faze of mixing).
Sulfite Calculation
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.Based on the Sodium Metabisul...
Teething biscuits for babies, very hard biscuit
Hello,I work as a baker for a company that makes teething biscuits for babies. I have been tasked with finding a way to make the biscuits harder to break. So basically I am trying to make something safe to eat but too strong to break. The aim is for...
16.01.2023
Hello to everyone.
Can you help us with how can we make the cookie have a smoother surface and not break during packaging?
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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.