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Domenico Cassone
Domenico Cassone Retired Principle Scientist and Consultant
Domenico Cassone
Retired Principle Scientist
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TechTalks
Optimizing Scraper Knife Angle and Height in Rotary Moulders for Dough Weight Control
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default...
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Som...
Cracker Flakiness
Hi, Needed input to get more flakiness and open texture in Mini Crackers. Tried dusting High Heat & High Moisture Initial zones Oven Profile Use of enzymes like Proteases, Amylases and Arabina...
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...
Looking for testing method for gluten free cracker dough
I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough.  I often times have to add or subtract water during a production run.  This is to enable efficient...
Soft and Chewy Cookies
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Soft and Chewy Cookies
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Help us decide the ideal production amount for our soda crackers!
Hey everybody. I'm a chemical engineering student and as part of the final project of my bachelor's degree me and my group are working on the production of soda crackers from cassava, breadfruit, yam...
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
How to Slower Down the Hydration of Dough?
Dear All, We are facing problem in our soft dough biscuit at Moulding area (hydration of soft dough is so fast that way, discharge of dough at Moulding is less and rejection ratio is high)...
Seasoning System
We are planning on investing in a seasoning system.  We are scheduling a test with an electrostatic seasoning application.  Does anyone have any experience with a dry seasoning system with an electros...
Recipe and process for Baby Rusk Formulation? 🍼
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manu...
Checking in rotary cutter
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
Biscuit book
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
Chocolate Inside Filled Cookies Getting Hard
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocol...
Uneven Color of a Cream Cracker
Hi to all!We are new players in the cracker industry and would like to address our problem and seek some advice from knowledgeable people.We are producing a cream cracker (like malkist) and we encount...
Choco Chips and Cookies
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larg...
How to Make a Chocolate Ice-cream sandwich biscuit?
Dear allI am trying to produce a chocolate biscuit for the use with ice cream, most importantly it should have the cake like texture when added to icecream.Firstly, I do not know if this type of biscu...
Soda Crackers - problems with lamination , "fish mouth", and amount of pressure?
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue wit...
Cheese snack cracker without fermentation.
We are making squares cheese crackers with fermentation.  We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are...