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Biscuits

Danesita Cookies

Lady Fingers

Inspired by the traditional Italian recipe, our lady fingers are the secret to complement your momen...

Steviasun Corporation Ltd.

Shortcake «With Baked Milk in Chocolate Glaze» 130 g

Shortcake «Pure Delight» TM contains only first and second grade flour. Special recipes without usi...

Equipment

Ariete

Mixers

J4 Tunnel Ovens

Customized tunnel oven

Ingredients

Arla Foods Ingredients

Whey-Pro biscuit with 20% protein

Synergy Flavours

Versatile vanilla

People

Professionals in the industry

Join Biscuit People

Peter Otten

Senior Consultant Belts at Steinhaus GmbH Germany

Franca Luppi

sales & marketing export manager

staffan karlsson

Global Marketing Manager at IPCO

George W Wright

Bakery Consultant, International Food Processing Consultancy

283

Conference BISCUIT PEOPLE CONFERENCE

Zadar, Croatia, October 14. – 17.

We bring together leading industry executives, independent consultants and other biscuit experts to explore and exchange their knowledge, experience and industry innovations. If you want to stay on top of what’s happening in biscuit industry, expand your business network and enjoy in beautiful Croatia this is the right event for you.

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TECHTALKS Join our platform for exchanging knowledge in the biscuit industry.

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Trending Questions

shelf life test.

by Said Qumsieh on 12.10.2020

2 answers

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?

First time doing crackers I have some problems

by Diana Krebs on 07.10.2020

5 answers

Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. ...

Problems with mold and product longevity

by Xhuljano on 07.10.2020

3 answers

Greetings I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondant on top. All production is traditional and handma...

Magazine Browse all

by Jacob van Kogelenberg

in Our experts

Automated OEE, Industry 4.0 OEE is not a simple single number. Your OEE may look good but looking inside it may show a differentiation that tells where there are opportunities fo...

in Biscuit types

You Don't Want to Miss it: Mallomars Season! Are Mallomars seasonal and who make mallomars? When I can buy them? Mallomars recipe to prepare your own homemade Mallomars find in our article.

by Mrs Beyhan Ozenli

in Our experts

Steps to Determining Packaging The packaging is a very important factor in food processing that contributes to the shelf-life, quality, and appeal of products. Packaging materials c...

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