How can l make my loose biscuit softer and less sweet? My current recipe is:
39kgs rough sugar,
15kgs icing sugar,
18 kg fat,
700g bicarbonate soda,
3.5 litres syrup,
140grammes sodium metabisulphate,
800gramms ammonium bicabonate,170grammes vanillin,
milk reaction 70 grammes and
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.
Delivering therapeutic agents through biscuits as a vehicle is an important emerging technology which offers a promising outcome for disease managemen...
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.