Omar Schmidt
Development of New Product & Process Bakery Consultant
110 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.
User points
Biscuits 110
Resolved questions 30
Tech talks questions 30
Published articles 20
Conference lecture 0
Biscuit People Academy 30
Latest activity
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
wrote article
31 March 2023
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
wrote article
30 March 2023
Hands in the Dough
Do you have trouble sustaining the defined characteristics of the product?
What to do to standardize processes?
Featured products
Procys
Online printing with natural food ink
Procys provides a printer able to customize your products with an innovative industrial device. The system can print with one or two colors...
Reading Bakery Systems
MX Continuous Mixer
The Exact Mixing MX Continuous Mixer is our most versatile mixer and is well suited for a wide range of products including cookies, snacks,...
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...
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...
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...
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