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24.04.2023
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Wirecut cookie dough hardens very quickly
Hello Friends,
We recently noticed
that our wire-cut biscuit dough hardens very quickly during the cut, causing
variations in weight and disassembling the extruder rolls. This seems to happen
since we started using a non-palm, liquid lipid (use...
Chocolate Inside Filled Cookies Getting Hard
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocolate liquid after baking?
Oreo cookies - recipe for Oreo type cookies?
Hi, 1. Is there any manufacturing scale recipe to be shared for oreo type cookies?2. Oreo cookies is consider short sweet, rich short sweet or semi sweet dough type?Thank you in adcanceRegards,Amye
Shelf-Life of Lactation Cookies
Hi All,I am a home-based manufacturer of Lactation Cookies for breastfeeding mothers. I am now slowly scaling up my business and am in need of some help increasing shelf-life of the product as I have now started supplying to retailers. Currently the...
24.02.2022
Does anyone know where I can get a Rotary Moulder Pressure Re-coated with Rubber?
Chocolate filling
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...
Why does wire cut biscuit dough get sticky when using oil?
Hello
When using oil in a wire cut type cookie (no chips
or inclusions), it gets sticky.It causes a lot of problems in process
(extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we
use solid shortening, dough is perfect....
29.06.2021
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...
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The score is based on the number of 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.