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Andrew Hughes
Andrew Hughes Internationally experienced bakery and ingredient specialist and Consultant
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits
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TechTalks
Why does wire cut biscuit dough get sticky when using oil?
Hello When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky.It causes a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...)....
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by usi...
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by usi...
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...
What should be the ideal length of tunnel oven for small scale cracker production?
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intend...
Non-sweet moulded biscuits
Hello, Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it possible to replace sugar in its recipe with an ingredient not so expensive, keeping at least par...
How to calculate the proper cooling time for soft and hard dough type biscuits?
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dou...
Petit beurre biscuit mixing
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some s...
We are looking for petit beurre plain biscuit tests
Good afternoon. We are looking for petit beurre plain biscuit tests.  We face some issues with the process, and I would like to share the recipe with you for any notes.  Knowing that the fat level...
We are looking for petit beurre plain biscuit tests
Good afternoon. We are looking for petit beurre plain biscuit tests.  We face some issues with the process, and I would like to share the recipe with you for any notes.  Knowing that the fat level...
Cocoa powder supplier
Hi Good day, I am looking for a good supplier of alkalized cocoa powder who can provide consistent quality and quantity continuously. Thanks
Marie Biscuit - Soft Dough or Hard Dough?
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that R...
Cream Cracker Biscuit
Hi everyone, we are making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers. We would like to get a...
Marie Biscuit - Soft Dough or Hard Dough?
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that R...
Little bumps and air bubbles on a soft biscuit issue
Dear all,  we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone. We faced with two problems...
How to develop a stronger Waffle cones structure?
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling....
How to develop a stronger Waffle cones structure?
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling....
Recommended accelerated ageing test provider
Hi everyone, I am evaluating whether to start a shortbread production business. One key component to evaluate the feasibility of this project is properly understanding the shelf life of the (packag...
How to develop a stronger Waffle cones structure?
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling....
Little bumps and air bubbles on a soft biscuit issue
Dear all,  we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone. We faced with two problems...
How can we use flat wafer scrap?
How can we use flat wafer scrap other than recycle into the wafer filling?
SODA CRACKER 2
Dears Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet. We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament. The...
Lab scale: Marie biscuit mould (hand held)
Hi and Good Day! :) I am sourcing for Marie biscuit mould (hand held). Stamping and cutting to be done manually. I am located in Malaysia.  Feel free to drop some contacts here or PM.  Thank you in...
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Lab Scale: Wafer Biscuits
Hi. I have bought the below bench top wafer baking machine and it seems working great.   Just that i will get slightly thicker thickness of the wafer in the middle compare to its side. The texture...
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...