Home
/
People
/
Christian Jonassen
Christian Jonassen Application Specialist and Ingredients manufacturer
Christian Jonassen
Application Specialist
120 biscuits
Show User Info
Latest activity
Perfect High-Protein Wafers Need the Right Kind of Protein
Perfect High-Protein Wafers Need the Right Kind of Protein
The protein enrichment stands out as a promising opportunity to satisfy consumer demand for innovative variations on the wafer theme
Non egg cakes
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme w...
Focus shifts to quality in growing whey permeate market
Focus shifts to quality in growing whey permeate market
Quality is becoming increasingly important in the rapidly growing whey permeate market, according to Arla Foods Ingredients.
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
high Protein and collagen cookie recipe and regulation
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage  to get posi...
Cracker cutter - pilot
Hi all, Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with...
Cracker cutter - pilot
Hi all, Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with...
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce...
Analyzing biscuits
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, au...
Analyzing biscuits
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, au...
Flavour
Dear All Group Members  Please can possible to advise , how to replace the Milk  Butter & Cocoa Powder  totally from the law cost Short Dough type biscuits for mass market production .  Regards ...
How to tap into the high-protein and healthy indulgence trends while overcoming technical challenges
How to tap into the high-protein and healthy indulgence trends while overcoming technical challenges
According to Mintel, one in four consumers now looks for cookies or biscuits that are high in protein.
suggestion for protease enzyme brand for wafer batter?
Dear All,  Could you suggest any protease enzyme brand for wafer batter?
Bakestable cheese cream recipe
Can anyone help to me for bakestable cream cheese recipe for savoury? 
As application Specialist at Arla Foods Ingredients, Christian is working with whey and milk-based proteins for both bakeries and protein bars. As specialist, he is providing service for industrial ma...