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Lutz Popper
Lutz Popper Scientific Director and Ingredients manufacturer
Lutz Popper
SternEnzym
Scientific Director
700 biscuits
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TechTalks
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
Equipment Rotary Cutters produced by Errebi Technology
Errebi Technology
Rotary Cutters
The Errebi rollers with interchangeable rings for rotary moulding machines were developed through fine precision work. They guarantee per...
Equipment Range of interchangeable rings produced by Errebi Technology
Errebi Technology
Range of interchangeable rings
The Errebi Technology S.r.l. interchangeable cylinders and rings for rotary machines are the upshot of highly precise design and manufacture...
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
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...
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...
Featured companies
FoodFakty Publisher from Poland logo
FoodFakty
FoodFakty.pl is a leading Polish platform for exchanging key information for the food industry prepa...
Poland
Anéolia Equipment Manufacturer from France logo
Anéolia
Looking for reliable cookie & biscuit packaging equipment? Anéolia designs & manufactures instrument...
France
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
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...