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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
110 biscuits
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All (37) Articles (4) TechTalk (30)
Omar Schmidt
How to Keep Chocolate Chips on the Surface of Chip-Moulded Biscuits
i would look at both the amount of chocolate chips used in the formulation and the size of the chip which should help , You may also want to look at a combination of smaller and larger chocolate chips...
Omar Schmidt
How to Keep Chocolate Chips on the Surface of Chip-Moulded Biscuits
For chip moulded biscuits, do you have any suggestions on how to get the chips to show on the surface? I find that they go to the base of the biscuit and the chocolate chips are visually lost.
Omar Schmidt
Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are w...
Featured products
Equipment Prism Emithermic Oven produced by Reading Bakery Systems
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...
Equipment Sinobake Stackable Potato Chips Production line produced by Sinobake Group LTD.
Sinobake Group LTD.
Sinobake Stackable Potato Chips Production line
We can provide you a complete stackable potato chip production line with customized capacity that includes a specialized Continuous Mixing S...
Omar Schmidt
Rancidity in Semi-Sweet Laminated Biscuits
Why do semi-sweet laminated biscuits, like Mary, show a higher incidence of rancidity than others? Besides being baked at higher temperatures, are there other process or recipe factors that could be c...
Omar Schmidt
What is the Ideal Level of Mono- and Diglycerides for Fat Fillings?
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
Omar Schmidt
What is the Ideal Level of Mono- and Diglycerides for Fat Fillings?
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
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...
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SternEnzym Ingredients from Germany logo
SternEnzym
Since its founding in 1988, SternEnzym has developed enzymes and enzyme systems to meet the challeng...
Germany
CEPI Spa Equipment Manufacturer from Italy logo
CEPI Spa
Direct manufacturers of bulk-handling systems for the food industry. Fully automated systems for the...
Italy
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.
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?
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...
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