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the biggest collection of biscuits and cookies
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facebook.comThe Short History of Oreo Cookies
We're bringing you the short history of Oreo cookies. How much do you know about the world's most favorite cookie? Nabisco Cookies
Easter Cookies
Holidays are always special occasions to gather your loved one and enjoy in good company and food. But what is a celebration without a delicious dessert? http://www.biscuitpeople.com/magazine/post/easter-cookies
Setting up a bakery - Part 1
This series will cover various topics around setting up a bakery, and in particular an industrial size factory making bakery products. http://www.biscuitpeople.com/magazine/post/setting-up-a-bakery-1
Biscuit baking ovens
The baking chamber may be heated directly with gas burners or electric heaters or by an indirect system using heat exchangers. Direct heating systems use gas or electric energy, indirect systems may also use diesel oil fuel as the products of combustion do not enter the baking chamber. http://www.biscuitpeople.com/magazine/post/biscuit-baking-ovens
Acrylamide in Fried and Baked Food
It forms in food due to a reaction between the amino acid named asparagine and reducing sugars such as glucose and fructose, naturally present in food or reactive carbonyls. http://www.biscuitpeople.com/magazine/post/Acrylamide-in-Fried-and-Baked-Food
Biscuit baking process
The following section outlines the process, the changes that take place from the dough piece to the biscuit during baking and the factors that influence the baking process and the quality of the end product. http://www.biscuitpeople.com/magazine/post/biscuit-baking-process
Hard biscuit dough rheology
Biscuit dough is viscoelastic system consists of complex structures of protein and carbohydrate cross links and due to this many studies had been reported on their rheological properties. Rheological behaviour of biscuit doughs is complex and influenced by numerous factors, such as: http://www.biscuitpeople.com/magazine/post/Hard-biscuit-dough-rheology
Jim Walker: „Innovation is essential to survive in today's competitive food market“
We're bringing you the interview with Jim Walker http://www.biscuitpeople.com/magazine/post/Jim-Walker-Innovation-is-essential
Aasted – 100 years of innovation
It was founded in 1917 under the name Mikroverk, and this year marks Aasted Aps centennial.
Photos from Biscuit Library's post
When you think of your favourite biscuit what do you think of? It should be something tasty and nutritious for any occasion, whether it is a snack, dessert, or a part of a bigger meal. For a great number of people in Central and Eastern Europe that's Plazma (zvanična stranica) (in Western Europe and America exported under the name Lane), biscuit brand produced by Bambi, confectionery Company from Serbia. http://www.biscuitpeople.com/magazine/post/bambi
Timeline Photos
Brownies exist in a lot of variations, with differences in: aeration, chewiness, how hard or soft they are, whether or not there is icing on top, they can have a crusty top or they can be decorated with fudge. Zeelandia International http://www.biscuitpeople.com/magazine/post/brownies-a-very-popular-baked-treat
Timeline Photos
"Bad Luck Cookie" by @pechkeks is ISM winner. The cookie is designed for people, who don't take themselves too seriously and who can take a joke.http://www.biscuitpeople.com/magazine/post/ISM-New-Product-Showcase-The-2017-winners
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