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26.01.2021
Wafer maker - Bench Top
Hi. May I know if there is any wafer maker machine (bench top) available in the market? Bench top type suitable for lab scale. I am wondering if ice cream cone waffle maker is suitable to be used to make wafer sheet. Link below. https://www.youtub...
12.10.2020
What is the best way to test products for shelf life in short time?
What is the best way to test products for shelf life in short time? Our product is plain flat wafer. We are currently shocking our packaged wafers in different environments several times. What is your expert opinion?
12.09.2020
Stability of plain flat wafers
We are looking to increase the stability and immunity to absorbed humidity of our plain flat wafers. What are the main issues to look into? Thanks
caramel filling recipe for wafers
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
Cream noozle blockage of stick wafer
We are using Haas stick wafer machine. Recently we found cream noozle get blocked after one or two hr running.  Please let us know your expert advice, how to get rid of nozzle blocking by the cream.
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . Regards Rasik 
suggestion for protease enzyme brand for wafer batter?
Dear All,  Could you suggest any protease enzyme brand for wafer batter?
wafer opening
Dear All, Wafer layer opening happens after few days of production. What is your suggestions?Thanks
07.10.2018
gluten free wafer problem
Hello, We produce a gluten free wafer with potato and corn starch in a ratio of 60% potato and 40% corn flour. The wafer sheet became hard, non-crisp and very chewy in the shelf life. In the same line we produce a wafer with 100% po...
21-30 of 41 items
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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.