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25.04.2025
Hi,
I came across a cookie sandwich in the market. Please refer to the picture below:
https://www.taobao.com/list/item/763748001025.htm?spm=a21wu.10013406.taglist-content.8.64ee69712ccNAr
The surface has a lot of small engraving / embossed dots....
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like product, what do you suggest to do?
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside)
Thanks
23.07.2024
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the fruit one)? most importantly, what would be the o...
soft dough cookies
when l say a bone am referring to the centre part of the cookie that appears raw and not fully baked
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/
It seems that the filling is quite fluid.
1. How can this filled cookies be formed (co-extruder?) and any special processing consideration?
2. W...
12.09.2023
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
08.08.2023
Hello All, I am finding that there are large air pockets on top of a chocolate basecake that we are running. We are seeing hotter temperatures and the oil is stored in a silo outdoors. These basecakes do have docker pins however and we have made adju...
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...
23.06.2023
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely how to improve greater spread. Another related topi...
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