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26.11.2024
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
29.10.2024
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default heigh, from the center line of the mouldind and f...
17.09.2024
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
10.09.2024
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit to be more crunchy.
14.09.2023
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
19.06.2023
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
20.04.2023
Hello, we need some advice about production of extruded corn snacks. We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and also by raising extrusion pressure. The structure tha...
18.01.2023
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full mould of bread with lid on the mould?
If any th...
28.02.2022
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit paste ?
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