Omar Schmidt
Development of New Product & Process Bakery Consultant
280 biscuits
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Bio
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.
Achievements
Biscuit Graduate
User points
Biscuits 280
Resolved questions 40
Tech talks questions 40
Published articles 20
Conference lecture 0
Biscuit People Academy 180
TechTalks
Omar Schmidt
answered a question
24 April 2023
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
answered a question
24 April 2023
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
answered a question
30 March 2023
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...
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Omar Schmidt
answered a question
14 February 2023
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
answered a question
08 February 2023
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...
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