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Lutz Popper
Lutz Popper Scientific Director and Ingredients manufacturer
Lutz Popper
SternEnzym
Scientific Director
700 biscuits
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All (16) Articles (4) TechTalk (11)
Lutz Popper
How to Keep Filled Naked Wafer Sticks Crisp?
What are the most effective requirements to mitigate filled naked wafer sticks fropm becoming soggy ? Should the cutting and packaging areas have RH% and temperature control? Can we control HR% inside...
Lutz Popper
Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are w...
Lutz Popper
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like...
Featured products
Ingredients Sternzym BK 5020 SF produced by SternEnzym
SternEnzym
Sternzym BK 5020 SF
Key featuresSoftens the doughIncreases extensibilityImproves structure and browningReplaces chemicalsDescriptionThe baking enzyme Sternzym B...
Biscuits Paris Filled Tea Biscuits produced by Koestlin HR
Koestlin HR
Paris Filled Tea Biscuits
These filled tea biscuits have been prepared according to authentic Koestlin recipes, the result of a century-long manufacturing tradition....
Lutz Popper
Wafer Sheet Smell
I have a single wafer sheet maker for lab trials. I am using a normal wafer-making recipe with smbs and protease enzyme (bio-bake) in the recipe. After some days it develops a smell like burnt corn....
Lutz Popper
How Enzymes Shape the Future of Biscuit, Cracker and Wafer Production
How Enzymes Shape the Future of Biscuit, Cracker and Wafer Production
Hemicellulases like xylanases optimize wheat flour, enhancing water binding. Xylanases and proteases synergize for superior wafer production, reducing water rates and processing time. In this enzymati...
Lutz Popper
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...
Lutz Popper
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...
Lutz Popper
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...
Lutz Popper
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...
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JKConsult Consulting from Switzerland logo
JKConsult
JKConsult is a one-man consulting company specialized in packaging
Switzerland
Malaysian International Food & Beverage Trade Fair 2025 Events from Malaysia logo
Malaysian International Food & Beverage Trade Fair 2025
Malaysia’s Premier F&B Trade Event – Kuala Lumpur Convention Centre, 30 July – 01 August 2025
Malaysia
Lutz Popper
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...
Lutz Popper
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...
Lutz Popper
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...
Lutz Popper
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...
Lutz Popper
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...
Lutz Popper
Enzymes in Wafer Processing
Enzymes in Wafer Processing
This short report shows that protease and pentosanase can be applied beneficially in wafer production.
Lutz Popper
Contributing to the quality of biscuits, crackers and wafers since 1993.