Sonia Maria Broglio
Food Engineer - working as a Consultant since 2011, with more than 20 years of experience with cookies and crackers.
135 biscuits
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Bio
I am a professional with a wide experience in the development of food products and application of food ingredients, who has worked for food companies as Arcor (former Campineira), Cargill Fats and Oils, Nestlé, Maeda and Da Barra Alimentos (inside Cosan) with a diverse variety of food products such as cookies, crackers, vegetable oils and fats, premixes for cakes, desserts, chocolate mik powder, powdered drinks, functional ingredients, light and diet products, etc.
Nowadays has been working as a consultant for food companies, where she has develop gluten-free products, beverages, vegetable chips, functional food, etc.
User points
Biscuits 135
Resolved questions 0
Tech talks questions 5
Published articles 0
Conference lecture 100
Biscuit People Academy 30
Latest activity
Sonia Maria Broglio
answered a question
20 July 2022
Wafer sticks (wafer flutes) recipe
Hello,Can anybody suggest a good wafer sticks book has a good recipe and some information on how to run the machine?Thank you
Sonia Maria Broglio
answered a question
20 July 2022
Wafer sticks (wafer flutes) recipe
Hello,Can anybody suggest a good wafer sticks book has a good recipe and some information on how to run the machine?Thank you
Sonia Maria Broglio
answered a question
11 July 2022
Gluten Free Cracker Baking
We manufacture a line of gluten free crackers. The main ingredients are pumpkin seed flour, casava flour and sunflower seed flour. We sheet the dough to around 2mm and cut to shape with rotary cutters...
Featured products
Reading Bakery Systems
Prism Emithermic Oven
The Prism Emithermic Oven offers radiant and convective heat transfer, and a humidity-controlled product zone, providing commercial bakers w...
Apinox srl
Mixer type RMN
This mixer type is manufactured only in the “INOX” version, that is to say with the main chassis made of 304 stainless steel....
Sonia Maria Broglio
answered a question
26 February 2022
Marie biscuits with soapy taste
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there...
Sonia Maria Broglio
answered a question
26 February 2022
Cosultant-business partner
I am looking for a technologist-business associate, with experience in sugar-free cookies. I am willing to offer up to 20% of my company in Romania. Physical presence is required, at least at the begi...
Sonia Maria Broglio
answered a question
26 February 2022
Rotary Moulder Pressure Roller re-coat?
Does anyone know where I can get a Rotary Moulder Pressure Re-coated with Rubber?
Sonia Maria Broglio
answered a question
24 February 2022
Brown rice crackers with easy melting effect
Hi everyone. My team and I are trying to develop a recipe for baked gluten free & allergen free (incl lactose) snack with the brown rice flour being dominant ingredient. The aim is to have a crunc...
Sonia Maria Broglio
answered a question
07 October 2021
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in adv...
Sonia Maria Broglio
answered a question
02 September 2021
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder, The product visually looks really good and very similar to the branded version but I keep getting comments from the...
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Sonia Maria Broglio
answered a question
07 June 2021
How to produce nutritional yeast
Dear thank you about writing the article I would like to know how produce nutritional yeast please if you have videos how to make I'm so interested to do that thank you very much indeed
Sonia Maria Broglio
answered a question
11 May 2021
Is it possible to add some kind of material to increase the severity of the biscuits?
Hello everyone
I make salted biscuit sticks.
But I want to increase the strength of biscuit sticks.
Is it possible to add some kind of material to increase the severity of the biscuits?
Thank yo...
Sonia Maria Broglio
answered a question
18 February 2021
Lactic acid use in laminated biscuits
Hello,
Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.
Thanks in advanc...
Sonia Maria Broglio
answered a question
10 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...
Sonia Maria Broglio
asked a question
09 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...
Sonia Maria Broglio
answered a question
21 January 2021
Laminated snack crackers in steel belts?
Hello.
Has anyone ever tried to make
laminated biscuits (snack cracker type) in steel oven band? Besides the
blisters that may occur under the dough pieces, any other potential issues related to
h...
Sonia Maria Broglio
answered a question
12 January 2021
Setting up a new business - technical support needed
Dear consultants,
I have no basic idea about biscuits production. However, I have a great passion to go into biscuit production in my country, Nigeria; Post my public service carrer life. Particul...
Sonia Maria Broglio
answered a question
05 January 2021
Problems with mold and product longevity
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Sonia Maria Broglio
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...
Sonia Maria Broglio
answered a question
18 August 2020
Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast fo...
Sonia Maria Broglio
answered a question
18 August 2020
gluten free wasa cracker
anybody has any experience on gluten free wasa cracker /breadcrisp process ?
Sonia Maria Broglio
joined
22 June 2020
I am a professional with a wide experience in the development of food products and application of food ingredients, who has worked for food companies as Arcor (former Campineira), Cargill Fats and Oil...