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Lutz Popper
Lutz Popper Scientific Director and
Lutz Popper
Scientific Director
270 biscuits
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Exploring Amylase's Impact on Biscuit, Cracker, and Wafer Quality
Exploring Amylase's Impact on Biscuit, Cracker, and Wafer Quality
In the intricate world of baking, enzymes like amylase play a pivotal role in transforming dough into delectable treats. Explore their profound influence on biscuit, cracker, and wafer quality, unrave...
Rapeseed lecithin in hard dough biscuits
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen).  Actually, I found nothing about the differences between these. it is possible to appe...
How to get a more light color in sugar biscuit cones? 🍦
Hello we are a ice cone manufacturing company in our sugar cone baking ovens we have the problem that the cone comes out wit a dark  brown color, we have to increase lecithin  content  and temperature...
Appearance of white spots on the wafer cone, how to resolve?
Dear group members. Does anyone know how to explain/solve the problem of white spots on the wafer cone as shown in the photo below. What could be causing these spots on the wafer cone?We used the Walt...
Graham Crackers on a rotary - Does anyone have any tips for breakage of these crackers?
Hello everyone,I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting.  To enable the dough to run on th...
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking...
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking...
Enzymes as Alternative to Sodium Metabisulfite
Enzymes as Alternative to Sodium Metabisulfite
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 for...
Opened chocolate covered wafer biscuits
Hello dears, We are producing a wafer biscuit filled in layers with a flavored filling. The filling is made with fat, whey powder and maltitol.   Basically like this ones:  https://www.123rf.com/ph...
Enzymes in Wafer Processing
Enzymes in Wafer Processing
This short report shows that protease and pentosanase can be applied beneficially in wafer production.