I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell how the characteristics of the dough and the way of mixing affect this problem?
I think that the type of flour, the amount of water, the way we introduce some reworked material, the temperature of the dough are important, but I am not sure of that.
Please, could you help me?
Thank you in advance.
E.J. Papadopoulos's gluten-free biscuits with orange and cocoa embody the fusion of sumptuous flavour and health-conscious ingredients.
The baking process is a key stage in the production of cookies and it is essential to know what are the phenomena involved in it.
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.