Sort
Hi everyone,
we are
making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers.
We would like to get a delicate layered texture, like«Mayora» - ROMA Crea...
Dears
Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet.
We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament.
The principal problem is the same. I have a SODA with...
Hello All,
we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have detrimental effects on downstream conveyors, infee...
Hello.
Has anyone ever tried to make
laminated biscuits (snack cracker type) in steel oven band? Besides the
blisters that may occur under the dough pieces, any other potential issues related to
heat transfer limitation (development, stack height...
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. I...
We have some new plans and we are looking for an external
technological help.
Do you know anybody who would be willing to come to our
premises and provide a consultancy?
We are producing sheeted crackers, lay products (sticks and pretzels)...
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
Hard Dough
resolved
Dear All,
I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ
1. How many hot water need?
2. What temperature will be of w...
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life.
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
926
0
2
46
George W Wright
International Food Processing Consultancy
303
0
1
15
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
267
22
9
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
160
4
0
6
Andrew Hughes
140
10
0
2
Jose Azevedo
98
5
16
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
Staffan Karlsson
BANDAID AB
60
0
0
3
Lutz Popper
50
1
0
2
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.