Home
/
People
/
Omar Schmidt
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
Omar Schmidt
Development of New Product & Process Bakery Consultant
60 biscuits
Show User Info
Latest activity
All (31) Articles (4) TechTalk (25)
Omar Schmidt
How to Reduce Vibration and Ensure Uniform Pinch and Cut in Crackers
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
Omar Schmidt
Water-Based Filling with Low Water Activity
Hi Omar, i would recommend this direction. In between the lines I read a coextruded/ centerfilled product; my past formulations for the filling were alginate and pecting based. They were however not 1...
Omar Schmidt
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit...
Featured products
Equipment Exos® - Leak and burst tester produced by Anéolia
Anéolia
Exos® - Leak and burst tester
EXOS® is helping technical departments of factory to commit to valued hermeticity performances in order to obtain defined specifica...
Equipment Fully automated line for handling and packaging biscuits on edge in flow pack style produced by IMA FLX HUB
IMA FLX HUB
Fully automated line for handling and packaging biscuits on edge in flow pack style
Such automated line is designed to be directly connected to the upstream equipment, collecting rows of biscuits, channelizing and dividi...
Omar Schmidt
Injection-soft cookies
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the...
Omar Schmidt
Fruits in Biscuits
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
Omar Schmidt
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump. My recipe: 225 kgs Icing su...
Omar Schmidt
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...
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...
Featured companies
Ammeraal Beltech Equipment Manufacturer from Netherlands logo
Ammeraal Beltech
Whether it's biscuits, cookies, snacks or other baked items, we have SAFE & CLEAN Bakery Belts for a...
Netherlands
IMA FLX HUB Equipment Manufacturer from Italy logo
IMA FLX HUB
IMA FLX. The One Stop Supplier For Flexible Packaging solutions.
Italy
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...
1 2