Lutz Popper
SternEnzym
Scientific Director
290 biscuits
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Biscuits 290
Resolved questions 10
Tech talks questions 0
Published articles 80
Conference lecture 200
Biscuit People Academy 0
TechTalks
Lutz Popper
answered a question
22 September 2023
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
answered a question
15 June 2022
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
answered a question
09 June 2022
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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NUTRI+
First of its kind heat stabilised cereal fractions (kernels,flakes,bran) providing fibre rich parts of oats, rye, barley, wheat..,tailored t...
Lutz Popper
answered a question
28 March 2022
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
answered a question
03 September 2021
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
answered a question
31 August 2021
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
answered a question
11 February 2021
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...
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