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02.05.2021
Hi Good day, I am looking for a good supplier of alkalized cocoa powder who can provide consistent quality and quantity continuously. Thanks
27.04.2021
Hello everyone
We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough, and this is where the problem begins. Our problem...
27.04.2021
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...
22.04.2021
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...
15.04.2021
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...
09.04.2021
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...
16.03.2021
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...
Control blister/bubble intensity in salted Laminated Biscuits
Hello
Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted laminated biscuit?
Regards
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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 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.