Verna
New Product Development Specialist
10 biscuits
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Bio
Food Technologist with experience in Biscuits, Wafers and Long-shelf-life cakes
User points
Biscuits 10
Resolved questions 10
Tech talks questions 0
Published articles 0
Conference lecture 0
Biscuit People Academy 0
Latest activity
Verna
answered a question
08 July 2019
Cocoa Powder
Hi Everyone!
I just would like to ask if you can recommend a good supplier of dark cocoa powder, something similar to what they use for oreo cookies? I am aiming for that kind of dark cocoa color. I...
Verna
answered a question
28 May 2019
suggestion for protease enzyme brand for wafer batter?
Dear All,
Could you suggest any protease enzyme brand for wafer batter?
Verna
answered a question
28 May 2019
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
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Gocmen Machine Ind. ltd. Co.
Spiral Cooler
Features:
Cooling of block wafer, cake, bread etc.
Single or Double Arch
Internal lighting
External surveillance
With or witho...
IMA FLX HUB
Turn-key dosing, vertical bagging and cartoning solution for naked or pre-wrapped biscuits
IMA FLX is glad to offer the full solution taking your products from the process line exit (i.e. cooling tower) all the way down to the weig...
Verna
answered a question
28 May 2019
Maple syrup using in biscuits or cakes
Dear all,
Is there anyone who uses maple syrup in biscuits or cakes?
Could you tell me your experiences?
Verna
answered a question
28 May 2019
acidulant
Dear All,
I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
Verna
answered a question
28 May 2019
Flavour suggestions
Dear All Members
Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )
Regards
Rasik
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