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Development of New Product & Process Bakery Consultant
65 biscuits
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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 concepts. I am a MBA and Business expertise: Bakery Process Engineering; New Product and Process Development; Staff Training; Business Process Improvement; Process Troubleshooting; Feasibility Studies; Project Management; lay out and equiment recommendations; Process Commissioning.
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?
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...
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...
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?
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...
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...
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...
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...
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?
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...
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...
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...
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...
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...
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)...
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
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...
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...
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...
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...