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Total Cost of Ownership and Net Present Value
Dear all,
I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppliers which one has the best option given more compl...
19.04.2019
Dear All Group members
Please can any one explain about the following mention definitions about the food colors,
Primary Synthetic Food Colours
Blended Food Colours
Lake Food Colours
waiting from your valuable comments .
Regards
Rasi...
22.10.2018
How far torque VS time graph of dough mixer vfd is reliable in deciding dough consistency?
21.10.2018
We are facing a repeated rubber roller failure issue in one particular rotary moulder, what could be possible reasons?
09.10.2018
Could you please send me Duncan manleys book at (********) I would be really grateful
Anonymous User
05.10.2018
what is d high fructose corn syrup relative sweetness with sugar
can we replace 100 % sugar with high fructose corn syrup
or plz suggest alternative bcoz in some of the country the importation of sugar is very less and buying from local market in...
20.08.2018
Can someone recommend some cost effective and reliable oil extraction equipment from maize/corn.?
12.08.2018
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc?
i need standard operating procedure for biscuit factory
Good morning my dear friends.For my last question, i got help from Mr.Aurangazeb Khan and another madam.Thanks a lot to both of them.
Now kindly help me to stabilise and implement new systems in our factory, i need standard operating procedure for b...
Required documents for HACCP
Dear All,
I am working in Nigeria ,heading a biscuit factory.i want to introduce HACCP ,can anyone help me with the required documents please?? My ID gs1965tnj@gmail.com.Thanks
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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Iain Davidson
Director, Baker Pacific
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Biscuit Technology Consultant
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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George W Wright
Bakery Consultant, International Food Processing Consultancy
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Jacob van Kogelenberg
40 years experience in packaging
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Product Development Manager | Biscuit Expert | Subject Matter Expert
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Mrs Beyhan Ozenli
Bakery Consultant
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Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
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The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.