Sort
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference.
dear all member and experts, to make the wafer winds better, we introduced this dripping system to apply a thin mist during winding process, we used a microfiber cloth and the dripping needle to apply water, it do help the winding but not consistence...
Dear all , any wonder any courses provided for wafer roll process . We have issue of very fragile .
Unwind at the end , and very fragile even tho stick well before cooling . We tried spray some mist on baked wafer sheet but still.
Here's my batte...
Hi , I'm looking for Rnd outsource , making low aw caramel or fruit jam filling . Application for wafers and biscuit
Hi
Please some one can explain to me the following mentioned areas for biscuits and wafer production , ideal relative humidity and temperature.
1. Fremantation Area
2. Packing Room for Chocolate Enrobed
3. trolley work- marshmallow & Cream...
Wafer Floor
resolved
Hi All
Please can you tell me which kind of flour need for good quality wafer production ? can we used the same flour for biscuits or we need the different characteristics of flour
I have a 1980 model hebenstreit 30 plates oven. It was making wafer sheets which were undercooked in the middle. I tightened the 5 adjustment screws on the top plate and that has disturbed calibration. Sheets are now of uneven thickness and parts of...
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit?
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
903
0
1
45
George W Wright
International Food Processing Consultancy
303
0
1
15
Mrs Beyhan Ozenli
Bakery Technical Consultancy
278
17
16
3
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
244
20
8
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
150
3
0
6
Andrew Hughes
130
9
0
2
Peter Otten
Steinhaus GmbH
83
0
1
4
J. Azevedo
75
3
15
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.