Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
250 biscuits
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Bio
I am an "old biscuit man" with 40 years of experience in the industry I started the huge Bagley plant in Argentina and finished my career in France with Mondelez Intl. The last 15 years I worked intensely on wheat and flour procurement advising the buyers in all Europe.
Achievements
Keynote Maestro
User points
Biscuits 250
Resolved questions 10
Tech talks questions 0
Published articles 40
Conference lecture 200
Biscuit People Academy 0
Latest activity
Alfredo Pimper
answered a question
09 August 2023
Air Pockets on top of basecake - rotary style cookie
Hello All, I am finding that there are large air pockets on top of a chocolate basecake that we are running. We are seeing hotter temperatures and the oil is stored in a silo outdoors. These basecakes...
Alfredo Pimper
answered a question
09 March 2023
Tips for Incorporating Sodium Bicarbonate and Proteases into Biscuit Dough?
Hello, I would like to know what is the most appropriate way to incorporate sodium bicarbonate and ammonium or proteases into a biscuit dough ( in this moment these are solved in water and incorporate...
Featured products
IMA FLX HUB
Fully automated handling and packaging line for biscuits on edge X-Fold style
Such automated line is designed to be directly connected to the upstream equipment, collecting the flow of biscuits oriented in rows and del...
IMA FLX HUB
Flow wrapping and cartoning line for biscuits
IMA Ilapak primary packaging
The line is capable of packing cookies in various configurations, from individually wrapped biscuits to twin...
Alfredo Pimper
answered a question
09 March 2021
Control blister/bubble intensity in salted Laminated Biscuits
Hello
Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted...
Alfredo Pimper
answered a question
10 February 2021
Biscuit hardness problem
Hello everyone,
I have a problem with hard biscuit production, similar to petit beurre.
We are working on a diesel oven with 3 burners, each has separate temperature control.
upon cooling the biscu...
Alfredo Pimper
answered a question
22 January 2021
Laminated Cracker Seasoning Application
Hello All,
we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have...
Alfredo Pimper
answered a question
22 December 2020
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 5...
Alfredo Pimper
answered a question
01 December 2020
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and...
Alfredo Pimper
answered a question
01 December 2020
Caramel biscuits
Hello
I want to ask the specialists for help.
To contact me for soft and hard biscuit recipes
And can i help me with a caramel cookie recipe?
Thank you very much
Featured companies
Alfredo Pimper
answered a question
01 December 2020
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 5...
Alfredo Pimper
answered a question
25 September 2020
Food technologist
We have some new plans and we are looking for an external
technological help.
Do you know anybody who would be willing to come to our
premises and provide a consultancy?
We are producing she...
Alfredo Pimper
wrote article
14 April 2020
Milk Ingredients in Cereal Products
Milk has been used in biscuits since forever, but with the improvements in milk technology, the biscuit industry has adapted and changed the type of ingredients used.
Alfredo Pimper
wrote article
02 July 2019
How to get the best flour for your biscuits
Eight tasks that guarantee the best flour production for the best biscuits.
Alfredo Pimper
answered a question
01 July 2019
Lecithin substitute for gluten free lat wafer sheets
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Alfredo Pimper
answered a question
01 July 2019
Lecithin substitute for gluten free lat wafer sheets
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Alfredo Pimper
answered a question
01 July 2019
Lecithin substitute for gluten free lat wafer sheets
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Alfredo Pimper
joined
18 June 2019
I am an "old biscuit man" with 40 years of experience in the industry I started the huge Bagley plant in Argentina and finished my career in France with Mondelez Intl. The last 15 years I worked inten...