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We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break easily.
Protein snack cracker is a crispy, plant-based 20% protein snack, a protein-rich alternative to conventional snacks for consumers looking for a fulfil...
In recent years, there has been a growing demand for healthy, gluten-free snacks in the food industry. One innovative approach to meeting this demand...
Effective partnerships will therefore remain essential in addressing these new challenges in order to deliver the next generation of high technology s...
RBS has introduced a new ambient cooling conveyor that efficiently cools crackers before entering packaging in a more compact footprint.
If you are a seafood lover, you would adore Indonesian snacks such as Krupuk, Rempeyek and Rengginang. They are all salty, seasoned and include prawns...
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.