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Passionate about the biscuit industry. From ingredients to process to equipment, nothing excites me more than being connected to this highly dynamic and ever changing industry. As the industry is getting increasingly competitive and challenging, its important to create solutions that result in the least life cycle cost of the line. Ingredient costs are rising due to high inflationary cost and need for efficiency is increasing thereby need for better equipment is also rising. Current generation of Sales managers should not only focus on selling the line but also act as advisors to guide the customers in the most professional manner which would increase the OEE. As a Business Development Manager, my task is to encourage existing customers to move towards more cost effective technology in terms of increasing efficiency and reducing down time.
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit...
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit...
Can anyone give me reference of oil spray and lye bath specialist suppliers for existing biscuit lines? I don’t need reference of the biscuit equipment manufacturer as many of them outsource it.
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I unde...
Hi
I am looking some advice about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point .
1. What characteristics need for the chocolate & Jam ?
2.What kind of...
While charging / shutting down the oven we require to heat / cool down the oven for sometimes.
How to shorten these time loses without affecting the quality of band and oven ?
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one ove...
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more...