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Good Day I am planning to produce chocolate filling using a ball mill machine. This filling will be encrusted in a cookie .What is the best heat stable fat to use to avoid burning of the filling and also the fat sugar ratio. All information regarding...
When using oil in a wire cut type cookie (no chips
or inclusions), it gets sticky, what cause a lot of problems in process
(extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we
use solid shortening, dough is perfect...
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larger the chip higher is the IMPRESSION of a real cho...
I am looking for a technologist-business associate, with experience in sugar-free cookies. I am willing to offer up to 20% of my company in Romania. Physical presence is required, at least at the beginning of production, for max.one month.
I have no basic idea about biscuits production. However, I have a great passion to go into biscuit production in my country, Nigeria; Post my public service carrer life. Particularly, the production of peanut butter cookies, som...
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage to get positive effect of collagen?
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