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Omar Schmidt
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
Omar Schmidt
Development of New Product & Process Bakery Consultant
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All (24) Articles (4) TechTalk (19)
Omar Schmidt
The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers? What are the best c...
Omar Schmidt
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet? My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sod...
Omar Schmidt
¿WHAT SHOULD YOU TAKE INTO ACCOUNT FOR PROCESS CONTROL ON WAFER?
¿WHAT SHOULD YOU TAKE INTO ACCOUNT FOR PROCESS CONTROL ON WAFER?
Wafer offers a unique textural eating experience. The crispness and lightness blend admirably.
Omar Schmidt
Sodium metabisulphite
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
Omar Schmidt
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...
Omar Schmidt
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...
Omar Schmidt
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat fl...
Omar Schmidt
Oven settings affecting cookie spread
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely h...
Omar Schmidt
The correct gelling agents
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
Omar Schmidt
Eat my Cup - Technology and Ingredients Used in Edible Coffee Cups
Do you know what kind of technology and what kind of ingredients are used to make edible cups for coffee? Specifically, I am interested in understanding the process and materials used to create the...
Omar Schmidt
What Are the Most Important Aspects To Control in Flour?
What Are the Most Important Aspects To Control in Flour?
Ever wondered how flour - a key ingredient in baking - can make or break your perfect recipe? Discover the crucial parameters and tests that reveal the hidden facets of this staple component. We invit...
Omar Schmidt
Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Choco...
Omar Schmidt
Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Choco...
Omar Schmidt
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Omar Schmidt
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!
Omar Schmidt
Water Crackers
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you
Omar Schmidt
Exturded Corn Flips
Hello, we need some advice about production of extruded corn snacks. We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and als...
Omar Schmidt
Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Choco...
Omar Schmidt
Cookie baking process. How much of myth and how much of science?
Cookie baking process. How much of myth and how much of science?
The baking process is a key stage in the production of cookies and it is essential to know what are the phenomena involved in it.
Omar Schmidt
Hands in the Dough
Hands in the Dough
Do you have trouble sustaining the defined characteristics of the product? What to do to standardize processes?
Omar Schmidt
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...
Omar Schmidt
Weight of the Dough
Dear all, do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
Omar Schmidt
Cracker Width Expansion: Causes and Solutions
Good Day to all, We produced crackers just like Malkist. We encounter a problem in dimension, the width of our cracker expands by 2mm (from the maximum width of 70mm we get 72mm) and our packa...
Omar Schmidt
Omar Schmidt joined
03 August 2022
Established an reputation for process knowledge and troubleshooting Consultancy with major bakery manufacturers and bakery equipment suppliers. Pro-active in innovation and creating new food product...