We use cookies to enable user account features. By continuing to use the site, you accept these necessary cookies. We request your consent to load trackers that help us improve this website. Please see our Privacy Policy for more details.
Dear Members,
I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased its dosage as well, but the baked caramel biscuits are not enogh fine structure, well to hard, well hard to bite. Could you please give me some advice and send me information, where is the proper place to get relevant technological description for baking caramel biscuit.
Thank you all in advance.
Márton
Discover how indigenous sorghum is reshaping biscuit innovation by offering a nutritious, gluten-free alternative to wheat flour.
As AI enters the biscuit industry, automating recipe development and roller design, Errebi Technology Spa reflects on the balance between innovation a...
E.J. Papadopoulos's gluten-free biscuits with orange and cocoa embody the fusion of sumptuous flavour and health-conscious ingredients.
Consolidated Biscuit's Morning Coffee Biscuits offer a unique and delightful way to enhance your morning routine
The next trend we have identified looks at finding that health-halo effect in your products, the correct balance between health and indulgence.
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.