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Alfredo Pimper
Alfredo Pimper The old biscuit man--Biscuit Foodchain from field to supermarket and Consultant
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
350 biscuits
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All (17) Articles (2) TechTalk (14)
Alfredo Pimper
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
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...
Alfredo Pimper
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Featured products
Equipment Cold fat dosing produced by CEPI Spa
CEPI Spa
Cold fat dosing
Cold dosing of fat, margarine and butter in paste form, through a closed system that allows total control on the temperature of the product...
Equipment Pack 301 LS horizontal flow wrapper produced by Syntegon
Syntegon
Pack 301 LS horizontal flow wrapper
Application information Products With the continued growth and product diversification in the global biscuit market, flexibility and a...
Alfredo Pimper
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
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
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
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
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
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
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Prozyn Biosolutions Ingredients from Brazil logo
Prozyn Biosolutions
Prozyn is an expert in the application of enzymes and bioingredients for biscuit and other bakery in...
Brazil
Jaffa Crvenka Biscuit Manufacturer from Serbia logo
Jaffa Crvenka
We are Jaffa, one of the largest sweets and snacks manufacturer in the West Balkans.
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Alfredo Pimper
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
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
Milk Ingredients in Cereal Products
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
How to get the best flour for your biscuits
How to get the best flour for your biscuits
Eight tasks that guarantee the best flour production for the best biscuits.
Alfredo Pimper
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
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
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
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...