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24.02.2020
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
G. Arumugam I am working in the biscuit manufacturing  different kind of biscuit cookies, cracker, cake, wafer, wire cutter cookies, double colour biscuit,depositer dropping cookies ect and also sweet,ball gum and bubble gum last 21 years. and Biscuit manufacturer
13.02.2020
Cracker
Cream  cracker biscuit wet size and dry size standard 
Phillip Meile Chief Operations and Innovation Officer and Biscuit manufacturer
26.01.2020
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
Tanmoy Basak Production Manager(Food Technologist) and Biscuit manufacturer
05.01.2020
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
10.10.2019
hard soda crackers
hi, I am currently starting to do my soda crackers.  i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely  wheat flour with protein between 9-10 percent.   I...
Cracker cutter - pilot
Hi all, Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the pins when cutting.  Hope anyone can give som...
Phillip Meile Chief Operations and Innovation Officer and Biscuit manufacturer
30.05.2019
How to recover a high or low pH fermented cracker Dough?
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
Phillip Meile Chief Operations and Innovation Officer and Biscuit manufacturer
06.04.2019
Cracker development
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
anil gautam in S S Diet And Food Industries Pvt. Ltd. and
15.12.2018
Regarding Prawn Crackers
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
Phillip Meile Chief Operations and Innovation Officer and Biscuit manufacturer
27.11.2018
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type? Thank You
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