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Laminator RPM speed for soda crackers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
How to eliminate blisters on crackers?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point?
14.08.2018
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
04.08.2018
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
02.08.2018
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and soft inside, no light and crispy texture sometime i...
How to avoid shape changing in crackers?
Sir,
We are producing centre filled farmented bear shape crackers. After forming the dough piece shape is ok. But after oven crackers, the shape is changing. Crackers going to be larger in width and smaller in length. I do not understand what can I...
Anonymous User
25.07.2018
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it?
Than You
Anonymous User
24.07.2018
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit
What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling
24.07.2018
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I understand many have discontinued that practise today....
04.07.2018
Can u share any gluten free stick cracker industrial recipe.. as a rotary cutter and extruder 2 type recipes pls..
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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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.