
9 answers
4 answers
Dear all Any can help on attached image, hard biscuit “Small Size” always show  white color in back side  It is oven issue or recipe issue ?  I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but sti...
1 answer
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
2 answers
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Dear Sirs,   I want to reduce the weight of biscuit and maintain the dimension. Currently  I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight. How...
8 answers
Product: wirecute cookies Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.  product is getting crumbly, it means crumbs pa...
2 answers
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
2 answers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
1 answer
dear all  good morning, want to know what type of chemical reaction take place during mixing (biscuit dough) plz help me to explain in detail  regards abadat hussain
2 answers
Dear Sir or Madam, I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that? Thank you
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