The Collection of Technical's Articles About Biscuits, Cookies, Processes and Troubleshooting
Welcome to our collection and the main base of everything we've gathered throughout the years and, finally, summarized into this one single article. Whether you currently have a biscuit company or want to start one, the articles below can help you enhance your current performance or provide guidance on how to establish one.
Who doesn't know biscuits?
A food that has accompanied our diets for centuries. An element that over the decades has evolved into something more and more sophisticated and specific.
Biscuits
Brownies: a Very Popular Baked Treat
Brownies are one of the most favourite baked treats in the world, and the first brownie was created at the end of the 19th century in the USA.
Brownies: a Very Popular Baked Treat
Butter Coconut
Very popular in South East Asia. A crisp, sweet cracker with coconut flavour.
Butter Cookies
Cookies are made with a simple process: mixing, moulding and baking. Read about ingredients for delicious butter cookies
Danish Butter Cookies: Process and recipes
Danish Butter Cookies comprise five cookies, including deposited and rotary moulded cookies. They are made on dedicated lines with suitable forming, baking and packaging equipment.
Danish Butter Cookies: Process and recipes
Development of a Healthy Biscuit: An Alternative Approach to Biscuit Manufacture
Obesity (BMI >30) and related health problems, including coronary heart disease (CHD), is without question a public health concern. The purpose of this study was to modify a traditional biscuit by the addition of vitamin B6, vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.
Development of a Healthy Biscuit: An Alternative Approach to Biscuit Manufacture
Garibaldi Biscuits: Kids and Adults Love them Equally
A semi-sweet biscuit containing currants. It is baked in strips and may be cut into individual biscuits after cooling.
Garibaldi Biscuits: Kids and Adults Love them Equally
Kosher Certified Biscuits
What crosses your mind when thinking of kosher? This article will give you many answers and give you a short story about the kosher market
Marie Biscuit Recipe and Process Guide
Marie is a classic hard sweet biscuit characterized by an even, attractive colour, texture, and good volume. Read more about them and the baking process
Marie Biscuit Recipe and Process Guide
Marshmallow Biscuits
Marshmallow - Sweet Treat was originally used in France as a medicine called Pate de Guimauve, previously in had been used by the Romans & Greeks as both a laxative & for healing wounds.
Rotary Moulding
Rotary moulded biscuits are essentially produced from a soft dough.
Sandwich Biscuits
In many cases, sandwich biscuits that have been baked and cooled are subjected to further treatment in the form of coatings or sandwiching with flavoured materials.
Savoury Biscuits as a Healthy Option?
Savoury biscuits are a growing category globally largely due to consumers' interest in new tastes and textures and the desire for healthy options for snacking.
Savoury Biscuits as a Healthy Option?
Sweet Biscuits in Eastern Europe: Cracking Their Way
One things is for certain: sweet biscuits in Eastern Europe are having a good time.
Sweet Biscuits in Eastern Europe: Cracking Their Way
Biscuit Baking Ovens, Belts and Bands
Bands
Biscuit Oven Conveyor Band
In the biscuit baking process are three major types of oven baking bands for conveying the dough pieces through the oven.
Open Wire Mesh Bands
These are the most versatile and widely used biscuit oven bands. They are suitable for crackers, hard biscuits and rotary moulded products, in fact all types of biscuits except soft cookies with high fat contents, where the dough will flow into the holes in the mesh.
Belts
Belt Tracking In Tunnel Ovens
When operating a tunnel oven the issue of proper belt tracking will always be on the agenda and of the greatest importance for a good, smooth and trouble-free oven operation.
Cotton Belts in the Biscuit Industry
Cotton belts (woven) are widely used in the biscuit baking industry, and some have been replaced by synthetic materials, but not always with positive results.
Cotton Belts in the Biscuit Industry
Metal Detectable Conveyor & Power Transmission Belts
The future in Food Safety through Metal Detectable conveyor & power transmission belts within the Biscuit industry
Metal Detectable Conveyor & Power Transmission Belts
Solid and Perforated Steel Belts for Bake Ovens
The chemical composition, as well as the mechanical properties of the steel belts, has proven its stability and quality in thousands of bake ovens all over the world.
Solid and Perforated Steel Belts for Bake Ovens
The Best Way of Cleaning a Belt is to Avoid Getting Dirty
The belt cleaning question can often be of greater importance for a bakery than price, belt tracking, maintenance, installation, etc.
The Best Way of Cleaning a Belt is to Avoid Getting Dirty
The Right Tunnel Oven Belt Supplier
With tunnel ovens being bigger projects, usually sold and bought as turn-key projects, there is an internationally active top-ten of OEMs followed by another group of somewhat smaller producers, who focus with their strategy on specific areas of the globe.
The Right Tunnel Oven Belt Supplier
The secret of a long bake oven belt life – the first part
Steel belts have been used as a conveying medium in continuously operating bake ovens for more than 90 years and their inherent strength, ruggedness and unparalleled thermal properties means that an operational life of 20 or 30 years is far from unusual.
The secret of a long bake oven belt life – the first part
The Secret of a Long Bake Oven Belt Life – Maintenance
Regular planned maintenance is key to maximizing the working life of a bake oven belt
The Secret of a Long Bake Oven Belt Life – Maintenance
Tunnel Oven Belts: Especially Z-Belts and Their Use
The rolled baking oven belt, also known in the market as Z-belt, has become the belt type for baking tunnel ovens with the greatest flexibility.
Tunnel Oven Belts: Especially Z-Belts and Their Use
Understand Your Bake Oven Belt
When the raw material arrives to the belt manufacturing plant, it arrives like a band. Before it’s called a belt it has to undergo a number of complicated processes necessary for its future baking mission.
Understand Your Bake Oven Belt
Ovens
Biscuit Baking Tunnel Oven
Biscuit baking ovens, generally known as tunnel ovens, are the heart of the biscuit baking process. We hope that you will get a better idea of what tunnel oven is best for your production after reading about different heating methods.
Baking Great Tasting Crackers and Biscuits Using Hybrid Tunnel Ovens
As technology improved the understanding of the baking process, oven manufacturers have modified oven designs from the early brick-and-mortar structures to highly efficient tunnel ovens using multiple forms of heat transfer in one common structure called a hybrid baking oven.
Baking Great Tasting Crackers and Biscuits Using Hybrid Tunnel Ovens
Biscuit Oven Designs
Biscuit baking ovens, generally known as tunnel ovens, have long conveyors which carry the dough pieces through a heated box section baking chamber
Calculation of oven zone lengths
How to calculate the best zone lengths for a particular oven specification with examples for two different oven types.
Calculation of oven zone lengths
Continuous Mixing Improves Oven Performance
This paper describes how continuous mixing technology is being used to significantly improve the performance of continuous mesh-band ovens, which otherwise might be replaced because of age or design.
Continuous Mixing Improves Oven Performance
Definition of Air Ventilation Rates in Areas With Tunnel Ovens
The definition of the dominating conditions in terms of temperature and Relative humidity in areas where Tunnel Ovens are positioned had been and it would be a technical issue where controversial views are expressed.
Definition of Air Ventilation Rates in Areas With Tunnel Ovens
Oven Efficiency
As energy costs increase in almost every country, the efficiency of the oven is of growing importance.
Oven Efficiency - Comparison of Direct and Indirect Fired Ovens
The most important method of heat transfer for crackers and biscuits is radiation. Read more about the difference between Direct Gas Fired oven and Indirect Radiant ovens.
Oven Efficiency - Comparison of Direct and Indirect Fired Ovens
Oven Heat Recovery System (HRS)
The Heat Recovery System (HRS) uses the waste heat from the burner flues of an indirect fired oven.
Oven Heat Recovery System (HRS)
Oven Inspection and Audit
It is recommended that each oven is given a complete inspection and audit every 12 months. The annual inspection and audit will support the preventative maintenance program and help to ensure excellent oven performance, economy and long life.
Oven Operation: Direct Gas Fired Oven
The following article is about Direct Gas Fired oven properties
Oven Operation: Direct Gas Fired Oven
Why Build the Oven Locally?
The cost of a quality imported baking oven will be approximately 40% of the total cost of a cracker line and up to 50% of the cost of a short dough biscuit line. Many international manufacturers of high-quality large ovens are located in high-cost environments, Europe, the USA, Japan, Korea. Local manufacturing offers important cost savings.
Biscuit Baking Process
A Guide to Industrial Sponge Cake Processing
Read about process criteria in the production of sponge cake and what issues should be considered in the process.
A Guide to Industrial Sponge Cake Processing
Baking biscuits, Cookies, and Crackers by Infrared Radiation
Learn how to bake biscuits, cookies, and crackers with infrared radiation
Baking biscuits, Cookies and Crackers by Infrared Radiation
Baking by Infrared Radiation
Three modes of heat transfer are used in baking biscuits: radiation, conduction and convection.The most important is infrared radiation. Read more
Biscuit Baking Process
Read more about the whole 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.
Biscuit Sandwiching Machines
This article describes the steps of forming sandwich biscuits including magazine feeds, cream feed systems, cream stencils, cookie capper machines and final sandwich cooling.
Dosing and Sandwiching Technology for Macarons
French macarons, to not confuse with "macaroons", are fine, flavored meringue cookies. The cookies are sandwiched together with a very specific and fragile aerated filling which can be ganache, buttercream or jam.
Dosing and Sandwiching Technology for Macarons
Hard Pretzels Manufacturing
Pretzels are a snack food, which have a unique, two-looped, knot shape, a hard, brittle or soft, chewy texture and a brown glossy surface color.
How to Bake Cookies and Crackers
When it comes to biscuit baking ovens, it’s not one size fits all. Tunnel ovens, popular in the 20th century, were little more than insulated and heated cabinets through which a conveyor passed. Band ovens used today are far more sophisticated than the original ovens, however the classic definition of a tunnel, or band oven, remains as valid today as it did then.
How to Bake Cookies and Crackers
How x-ray's versatility can protect the product quality and brand reputation in the biscuit sector
X-ray technology can demonstrate even greater versatility through its ability to spot these types of quality issues. It can detect broken, undersized or missing items in packs, as well as deformed product or packaging, or items with cracks or fissures.
How x-ray's versatility can protect the product quality and brand reputation in the biscuit sector
Low-Pressure Extrusion for Great Tasting Baked Snacks
Production parameters are proprietary to each individual factory but can generally be broken down into steps described in this article.
Low-Pressure Extrusion for Great Tasting Baked Snacks
Mechanical Emulsification
Mechanical emulsification of the fat phase, liquid phase and soluble ingredients (where desirable) will contribute to improved tolerance of the dough during processing.
Modelling of Biscuit Checking Phenomenon Using Speckle Interferometry and Semi-Coupled Finite Element Techniques
We have taken an advanced optical technique known as speckle interferometry and applied it to study the very small deformations that evolve when a biscuit is exposed to the room environment after baking.
Process For Semi-sweet Biscuits
Examples of semi-sweet biscuits are Marie, Petit Buerre, Rich Tea, Arrowroot, Breakfast biscuits. They are characterised by an even, attractive colour with smooth surface sheen, light texture and good volume.
Process For Semi-sweet Biscuits
Process Manual for Cookies
How to make chocolate chip cookies? Process for chocolate chip cookies – short cookies with inclusions of chocolate chips or nuts.
Radio Frequency Heating
Radio Frequency heaters and microwave ovens offer direct or volumetric heating. The simplest form of RF applicator consists of two metal plates that form an electrical capacitor.
Sandwich Biscuits: From Cream Application to Cooling of Creamed Sandwiches
In the following article whole process of producing sandwich, biscuits is described.
Sandwich Biscuits: From Cream Application to Cooling of Creamed Sandwiches
Secondary Processing of Biscuits
Secondary processing of biscuits adds value to finished products and contributes towards increased business profits.
Secondary Processing of Biscuits
Semi-sweet biscuits: Process and recipes
Examples of recipes and process for semi-sweet biscuits: Golden Maria, Rich Tea, Le Veritable Petit-Buerre, Petit Buerre, Tostada, Arrowroot, Harvest and Café Noir.
Semi-sweet biscuits: Process and recipes
Types of Heat Transfer
There are three modes of heat transfer: radiation, conduction and convection. All three heat transfer modes occur during biscuit baking process.
6 Types of Icing and How To Make Them
Icing makes many products more attractive to consumers. It gives a product a more impulse reaction to buy. Icings exist in many different forms, not only in name but also in application.
6 Types of Icing and How To Make Them
Biscuit Dough
Dough batch mixers types
There are two principal types of batch mixers in the biscuit industry, the Vertical Spindle Mixer and the Horizontal High Speed Mixer. The other systems employed are Single Screw and Twin-Screw Continuous Mixers.
Dough Feed Systems for Biscuit, Cookie and Cracker Production Lines
After the dough is mixed it is fed to the forming machines. The arrangement of the dough feed system will depend on the type of dough and the type of forming equipment for the particular product.
Dough Feed Systems for Biscuit, Cookie and Cracker Production Lines
Dough Mixing
There are several processes which occur during the mixing of the dough. Learn how to mix dough properly and which mixer to use considering type of your dough
Dough Mixing as Important Part of Production Process
During the mixing process, we have to attempt to utilise the structure forming properties of gluten to the full, but, at the same time, we have to overcome an undesirable toughening tendency to which gluten i.e. susceptible.
Dough Mixing as Important Part of Production Process
Dough piece forming: Biscuit Cutting Machine
Forming a continuous dough sheet and then cutting the dough pieces to the required size and shape and printing the design on the surface of the dough pieces is a traditional and common method of forming the dough for a wide variety of biscuits.
Dough piece forming: Biscuit Cutting Machine
Hard Biscuit Dough Rheology
Rheology is the study of the manner in which materials respond to applied stress or strain. Basic rheological properties of any material are: strength (solidity), viscosity, elasticity, plasticity.
Biscuit types
The Biscuits
What are different types of biscuits? Biscuits broadly fall into four categories: crackers, hard sweet biscuits, short dough biscuits, cookies (including filled cookies).
Wafers
Consumer Acceptance and Preference Of New Chocolate and Vanilla-Flavoured Wafer Products
A study on consumer preference and acceptance towards buying reformulated wafers.
Consumer Acceptance and Preference Of New Chocolate and Vanilla-Flavoured Wafer Products
Enzymes in Wafer Processing
The optimization of the dosage of wafer enzymes is simpler than for other baking application.
Wafer Ingredients - The processing of flat wafers (1/7):
Learn more about all the facets of flat wafer processing and details regarding the necessary wafer ingredients
Wafer Ingredients - The processing of flat wafers (1/7):
The processing of flat wafers (2/7): Pre-baking processes
This is second of seven installments covering all the facets of flat wafer processing, which discusses details regarding the necessary pre-baking processes
The processing of flat wafers (2/7): Pre-baking processes
The processing of flat wafers (3/7): Baking specifications
This is third of seven installments covering all the facets of flat wafer processing, which discusses details regarding the necessary baking specifications
The processing of flat wafers (3/7): Baking specifications
The processing of flat wafers (4/7): Baking plates I.
This is the fourth of seven installments covering all the facets of flat wafer processing, which discusses details regarding the very important issue of baking plates.
The processing of flat wafers (4/7): Baking plates I.
The processing of flat wafers (5/7): Baking plates II.
This is the fifth of seven installments covering all the facets of flat wafers processing, which continues discussing details regarding the very important issue of baking plates.
The processing of flat wafers (5/7): Baking plates II.
The processing of Flat Wafers (6/7): Post Baking Procedures
This is the sixth of seven installments covering all the facets of flat wafer processing, which continues discussing details regarding post-baking procedures.
The processing of Flat Wafers (6/7): Post Baking Procedures
The Processing of Flat Wafers (7/7): Cooling, Cutting and Conditioning
This article continues dicussing details regarding post-baking procedures, specifically cooling, cutting and conditioning
The Processing of Flat Wafers (7/7): Cooling, Cutting and Conditioning
The Crispiest Wafer, Grist, Recipe and Method
The essential ingredients for success in molded en-robed wafer products is a Grist that will withstand the rigorous automatic production machinery, and give a crisp wafer with a pleasant flavor and bite.
The Crispiest Wafer, Grist, Recipe and Method
Crackers
Checking in Crackers
Checking is a phenomenon which occurs when small hairline cracks develop in biscuits and crackers.
Cream Cracker Faults & Remedies
What can be problematic in Cream Cracker making and how can we fix it?
Cream Cracker Faults & Remedies
Process Manual for Vegetable Crackers
This article provides the complete information required to make vegetable crackers.
Process Manual for Vegetable Crackers
Sesame Crackers
How to make sesame crackers? The complete process, a different version of a recipe, critical ingredients and sesame seed application.
Snack Crackers
This article brings comprehensive insights about the snack crackers.
The Lamination Process in Fermented Crackers
In this feature, we will look at fermented cracker production and the influence of lamination on this process.
The Lamination Process in Fermented Crackers
Three Layer Crackers
This article describes the complete process about how to make three layer crackers.
Ingredients
Acrylamide Awareness
Insights on the acrylamide in food. What is it and why are there measures for reducing it in production?
Acrylamide Explained
Acrylamide is a compound that can be created during the baking process of in particular grain and potato based products. The discovery in 2002 that some cooked foods contain Acrylamide attracted significant attention to its possible biological effects.
Acrylamide in Fried and Baked Food
Acrylamide is a chemical that can form in carbohydrate rich foods during high-temperature cooking processes, such as frying, roasting, and baking.
Acrylamide in Fried and Baked Food
Development of off-Flavours in biscuits
Unpleasant flavours develop as a result of oxidation particularly of fats.
Development of off-Flavours in biscuits
Emulsifiers in the baking industry
Surface active agents are chemical materials which alter the surface properties of the material they contact.
Emulsifiers in the baking industry
Enzymes as Alternative to Sodium Metabisulfite
The following text summarizes considerations for the use and replacement of SMBS and gives an example how to reduce or omit this chemical in a given formula.
Enzymes as Alternative to Sodium Metabisulfite
Fats for Biscuits
In biscuits fat (or margarine) is one of the main ingredients besides flour and sugar.
High Protein Cookies
Incorporation of different cereal (i.e., wheat flour, soya flour, pea flour) will enrich the nutritional value of the cookies. These types of baked products can go a long way in supplying the required quantities of dietary fiber and protein.
How to get the best flour for your biscuits
One of the principle ingredients for biscuits is wheat flour. First of all, let us define which is the best flour for making biscuits, the answer is simple: the best flour is constant flour.
How to get the best flour for your biscuits
How to Make Healthy Biscuits
This article looks at what you can do to reduce the salt, fats in biscuits and sugar content of biscuits, and how to boost the level of fibre.
Improving the Nutritional Profile of Biscuits – Part 1
There are many challenges to improve the nutritional profile of our diet, including a reduction in fat and sugar content and enhancement of fibre.
Improving the Nutritional Profile of Biscuits – Part 1
Improving the Nutritional Profile of Biscuits – Part 2
This article will look at ways to reduce the sugar content of biscuit cream fillings. In subsequent articles, we will discuss routes to reduce the sugar content and increase the fibre content of biscuits.
Improving the Nutritional Profile of Biscuits – Part 2
Ingredients for Biscuits
The main ingredients in the biscuits making process are flours, sugars and fats. To these ingredients, various small ingredients may be added for leavening, flavour and texture.
Ingredient Storage and Handling
Ingredients used in baking industry have different characteristic and require special environment for storage and there are different ways in handling with them.
Ingredient Storage and Handling
Introduction to Flavours
76% of biscuit consumers rank taste as the most important factor when buying biscuits.
Leavening of Cookies and Crackers
Here it is to distinguishing between non-chemical and chemical leaveners. Learn more about their function
Leavening of Cookies and Crackers
Milk Ingredients in Cereal Products
In this article, we are going to talk about milk as one of the most prominent ingredients not just in the biscuit industry, but the food industry as well.
Milk Ingredients in Cereal Products
Mineral oil hydrocarbons: Impact on biscuits
The presence of mineral oil hydrocarbons (MOH) is seen as a cross-contaminant issue related primarily to migration from food contact material, but also the intentional and authorized uses of certain additives contribute to the exposure to mineral oils.
Mineral oil hydrocarbons: Impact on biscuits
The Functional Properties of Sugar in Biscuits
Sugar is a major ingredient for biscuits used in various types of biscuits, apart from imparting a sweet taste it also serves various functional properties in the processing of the biscuit dough as well in the structural and organoleptic properties of the baked biscuits.
The Functional Properties of Sugar in Biscuits
Overall Equipment Effectiveness
Automated OEE, Industry 4.0
When implementing an automatic OEE system you have made the first step into the Industry 4.0 world of interconnectivity, remote observation, remote support.
How to Start Measuring OEE and Define What and Where Are Your Problems?
How to start measuring OEE and what you can do with these numbers to improve the output of your line.
How to Start Measuring OEE and Define What and Where Are Your Problems?
What Can OEE - Overall Equipment Effectiveness - Do for You?
The first question is: where do we stand? Is our performance poor medium or good, and the next is, where can we improve?
What Can OEE - Overall Equipment Effectiveness - Do for You?
Where to Start Mending: 5S and TPM - What Can OEE Do for You?
In this article we want to introduce TPM and 5S as the methodology to improve the performance of your production line, resulting in a higher OEE.
Where to Start Mending: 5S and TPM - What Can OEE Do for You?
Where to Start With the Overall Equipment Effectiveness?
If there are more than 1 production lines, I suggest calculating for each one which is the actual OEE. Which line has the highest profitability, which line must be prioritized? Now concentrate on that line only.
Where to Start With the Overall Equipment Effectiveness?
Packaging & Storage
How to Find the Optimal Packaging for Your Product
Packaging is one of the largest cost factors. Developing the optimal combination of pack style and material is a challenge.
How to Find the Optimal Packaging for Your Product
Steps to Determining Packaging
In order to determine what packaging should be used, first consider the type of product that you are producing.
Steps to Determining Packaging
The types of the silos
The most common silos types - Storage and dosing of bulk materials in bakeries
Total Cost of Ownership on Packaging Machinery
Packaging machinery negotiations are usually based on technical specification, financial condition and price. Supplier references and reputation, as well as financial solidity and engineering capability to meet customer expectation, are important as pre-conditions for decision makers.
Total Cost of Ownership on Packaging Machinery
Setting up a bakery
Bakery Business Plan
How to Start a Bakery Business? Setting up a bakery: Products and Bakery Business Plan.
Equipment Needed for the Test Bakery
If a baker wants to develop new products and to successfully modify formulations as ingredient costs alter, to check and develop the manufacturing processes he or she should have a well-equipped laboratory and test bakery.
Equipment Needed for the Test Bakery
Setting up a bakery - Equipment Selection
The third article focuses on equipment choices when setting up a bakery.
Setting up a bakery - Equipment Selection
Setting up a Bakery: Product Portfolio and Product Designs
This series will cover a various topics around setting up a Bakery, and in particular an industrial size factory making bakery products.
Setting up a Bakery: Product Portfolio and Product Designs
Shelf-life
External factors influencing shelf life of bakery products
This is where we covered the external factors in relation to microbiological spoilage: temperature, humidity, atmosphere and bacterial competition.
External factors influencing shelf life of bakery products
Internal factor influencing shelf life of bakery products
This article will focus on the internal factors that influence microorganisms and thus shelf life of bakery products
Internal factor influencing shelf life of bakery products
Shelf Life - Introduction
This article is going to give you an answer: What is the shelf life of food and its meaning? Importance of shelf life and what can impact on prolonged shelf-life?
The Hurdle Technology: Shelf life part 4
This article is the fourth in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products.
The Hurdle Technology: Shelf life part 4
Other
Airports as One of the Fastest Developing Brand Touchpoints
The airport retail is a fast-growing, nuanced and insightful sector, where creativity, communication, emotional intelligence, cultural differences & subtleties, and market distinctions play a huge role for brands and their sales and marketing excellence.
Airports as One of the Fastest Developing Brand Touchpoints
Biscuit Design and Output
The design of the cutting rolls and moulding rolls and dies for deposited cookies determine the pattern of dough pieces on the oven band.
Buying a Production Line for Biscuits, Cookies and Crackers
6 Things You Should Consider Before Buying a Production Line for Biscuits, Cookies and Crackers
Buying a Production Line for Biscuits, Cookies and Crackers
B2B eCommerce - The Time is Now
In the past decade, we have seen a real transformation in retail, with eCommerce channel becoming not just one of sales channels but a main channel for many.
B2B eCommerce - The Time is Now
Center Lining and SMED
We do want to go into the issue of center lining and quick change-over, SMED
Challenges to Management
Only knowledgeable people will be able to support management’s effort to improve the performance. Management can set goals, but the production team must realize this. It requires knowledge to be able to be creative in finding solutions for problems.
Climate Change - Energy for Biscuit Baking
The combustion of natural gas is a major source of greenhouse gases which are causing climate change. This has become a major concern throughout the world. This situation makes it essential that we seek ways to reduce the carbon footprint of the biscuit baking industry.
Climate Change - Energy for Biscuit Baking
Energy for Biscuit Baking
Countries where electricity was the main energy source, for example, China and countries where diesel oil was used for example India and the Middle East now use gas as the lowest cost energy source.
Finished Product Specifications – Critical Documents for Successful Businesses
This article describes why product specifications are essential business documents, how they are constructed and populated, and how they are controlled and applied. It also lists some common mistakes made when attempting to create documents.
Finished Product Specifications – Critical Documents for Successful Businesses
Introduction of Biscuit Industry in West and Central Africa
In generally most of the west and central African population, used biscuits as breakfast rather than snack for teatime. Eating pattern varies depends on the countries mainly most of the school student use as their breakfast and some use as snack during the working hours.
Introduction of Biscuit Industry in West and Central Africa
Investment Analysis in Decision Making
Financial Analysis should be made, based on the residual value of the current equipment, as well as the benefits that the investment upon a new line would be gained by the Enterprise.
Investment Analysis in Decision Making
Line Weight Management in Moulding Unit
Nowadays to get optimum fuel efficiency, productivity, and better output most of the companies selecting higher width moulding unit which starts from 1mt to 2mt.
Line Weight Management in Moulding Unit
Potato Chips
A variety of snacks based on potato flakes and modified starch
R&D: In house or outsourced
As it is possible that not all new launches will necessarily succeed in the market, so using outsource R&D could reduce the risk of high assets and elevated fixed cost and also the possibility of no completion success.
Securing Children's Health: Infant Rusks
There are two main types of commercial weaning foods, cereal porridge and infant rusk. The rusk has many advantages. It is a dry piece product, like a biscuit, and is resistant to microbiological contamination.
Securing Children's Health: Infant Rusks
Setting Up Pilot Plant Facilities for Biscuits – Crackers
It has been a common sense that both set ups are requiring a well organized in-house Pilot Plant Unit, preventing the Enterprise from constant stoppages of regular production, especially when new products are relying within a conceptual base.
Setting Up Pilot Plant Facilities for Biscuits – Crackers
Smart Cost Optimization in Biscuit Manufacturing
Biscuit manufacturing companies find themselves today under pressure due to increasingly complex environment, both internal as well as external, which requires innovative approaches to provide continuous improvements of quality, efficiency and cost optimization.
Smart Cost Optimization in Biscuit Manufacturing
Sweet biscuits premiumisation: The case for ancient grains
In its 2017 Megatrends flagship analysis that highlighted the key demand drivers across FMCG categories in the next decades, Euromonitor International emphasized premiumization as one of the eight main forces affecting consumer behavior.
Sweet biscuits premiumisation: The case for ancient grains
The Biscuit Industry Carbon Footprint
The biscuit industry now uses gas as the fuel for baking in almost every country. Natural gas is widely available and economic. However, this gives our industry a large carbon footprint.
The Biscuit Industry Carbon Footprint
The maintenance plan has to be respected and executed
Service ... or mechanics, electricians and software ... commissioning engineers or technicians, such as burning technician, are often called at the last second, desperate phone calls from the customer because the oven or line from days of production suddenly stops, sending alarms that cannot be reset or worse still need spare parts unavailable in the short time.
The maintenance plan has to be respected and executed
Training and Education
Humans are the only beings that require years of training and education to be able to function in this world. What OEE Can do for you?
Why ‘Medium’ Should Mean No Compromise on Performance
The word ‘medium’ can often suggest an element of compromise, whether that be ‘taking the middle course’ in a discussion, or asking for a steak that is neither rare nor well-done.
Why ‘Medium’ Should Mean No Compromise on Performance
Related Article:
>The Complete Collection of Biscuit Types
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