Encrusting machine
Hi everyone,
has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min)
I could find some produced in US and Germany, but their cost is almost double that of - say - those produced by...
Marie Biscuit - Soft Dough or Hard Dough?
Hi,
I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough?
Heard that Regal Biscuits texture is super different than any...
Recommended accelerated ageing test provider
Hi everyone,
I am evaluating whether to start a shortbread production business. One key component to evaluate the feasibility of this project is properly understanding the shelf life of the (packaged) biscuits I would be producing.
Is there a UK...
Little bumps and air bubbles on a soft biscuit issue
Dear all,
we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone.
We faced with two problems:
-the line of unbaked dough in the middle of the...
Lab scale: Marie biscuit mould (hand held)
Hi and Good Day! :)
I am sourcing for Marie biscuit mould (hand held). Stamping and cutting to be done manually. I am located in Malaysia.
Feel free to drop some contacts here or PM.
Thank you in advance for your help :)
Regards,
Amye
Not nec...
Marie biscuit
Hello, my dears.
I'm making marie biscuits.
But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent.
Is there a solution to this problem?
In the past, I used to add 10 kilos of sugar to 50 kilos of flour.
N...
Lab scale: marie biscuits
Hi.
I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to have advice or sharing on the below.
Recipe (all in...
Garibaldi Biscuit
Hello everyone
Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors.
We are preparing ourselves to produce Garibaldi biscuits. As you know, in this pr...
salt + oil spraying in biscuits
Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: similar to semi sweet biscuits.taste: salty, and another...