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I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled biscuit.
My challenges are 1. I can not have a she...
Product: wirecute cookies
Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.
product is getting crumbly, it means crumbs p...
Hi Everyone,We recently bought a rotary moulder and started making shortbread cookies. We have several rollers and some are really forgiving and make great cookies with different recipies but the one we need to use is not forgiving at all and we cann...
How we can avoid scratch bottom on cookies at startup of plant.
Whenever I start production as oven band is not lubricate or more heated it catches the bottom at end of oven outlet I have to discard that product at least 1 oven to get it settle down...
I have a cookie product that run on Steel Band. Currently after few days (15-20 days) i observe black carbon particals problem on bottom of product. result is i have to discard that product. as a corrective measure i have to plan band cleaning on mai...
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one over the other. It could a historical thing but it wo...
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