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BPC 2022 vol.2
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3 answers
Hello Everyone,We have been having issues with the final packaging weight of cream crackers.  Each internal package should weigh around 167 grams * 6 packages = 1 kilo.  However, lately, we haven't been able to reach the desired weight and end up hav...
Hi biscuit people!My team and I are looking for almond flour manufacturers to develop recipes for oven baked snacks with this material. Based on our research, there are two types of almond flour: the conventional type and the partially deoiled...
2 answers
I need cream crackers recipe with fermentation mixing, lamination and drying methods. 
2 answers
Hi and good morning.  I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help me with a generic recipe and a generic process for...
2 answers
Hello everyone,I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting.  To enable the dough to run on the rotary I've had to decrease the hydration of the...
3 answers
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients are very basic: whole wheat flour, oats, rye wheat...
3 answers
Hi everyone. My team and I are trying to develop a recipe for baked gluten free & allergen free (incl lactose) snack with the brown rice flour being dominant ingredient. The aim is to have a crunchy first bite but then to have an easy melting eff...
2 answers
We are making squares cheese crackers with fermentation.  We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are coming out bland when we tried to make them like t...
6 answers
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
3 answers
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
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