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Jose Azevedo
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
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All (94) Articles (0) TechTalk (92)
Jose Azevedo
Could Metallized Packaging Liners Contribute to Biscuit Rancidity?
Could some metalized packaging liners contribuite to biscuit rancidity ocurrence? Why, in some cases, products packed in metalized liners show this behavior?
Jose Azevedo
How to Keep Filled Naked Wafer Sticks Crisp?
What are the most effective requirements to mitigate filled naked wafer sticks fropm becoming soggy ? Should the cutting and packaging areas have RH% and temperature control? Can we control HR% inside...
Jose Azevedo
Could Metallized Packaging Liners Contribute to Biscuit Rancidity?
Could some metalized packaging liners contribuite to biscuit rancidity ocurrence? Why, in some cases, products packed in metalized liners show this behavior?
Featured products
Books Science and technology of enrobed and filled chocolate, confectionery and bakery products produced by Elsevier
Elsevier
Science and technology of enrobed and filled chocolate, confectionery and bakery products
This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product qualit...
Equipment Rotary Moulder produced by Reading Bakery Systems
Reading Bakery Systems
Rotary Moulder
The Thomas L. Green Rotary Moulder is an efficient and reliable machine for creating high definition, three dimensional shapes. It is design...
Jose Azevedo
Improving Tenderness in Rotary Moulded Biscuits Without Changing Fat or Sugar
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
Jose Azevedo
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...
Jose Azevedo
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...
Jose Azevedo
Optimizing Scraper Knife Angle and Height in Rotary Moulders for Dough Weight Control
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default...
Jose Azevedo
Optimal Temperatures for Cream-Filled Sandwich Biscuit
Normally one single temperature is enough, without any special profile. Usually 10' at 10°C is enough to cool a cream. But it can be much longer and cooler if you deposit with a stencil creamer and th...
Jose Azevedo
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Featured companies
Brett Beardsell Consulting Consulting from United Kingdom logo
Brett Beardsell Consulting
Specialist Chocolate and Cocoa Project and Process Improvement Support, Food Industry Business Value...
United Kingdom
Snack & BakeTec Events from India logo
Snack & BakeTec
International trade fair on snacks, bakery and confectionery processing and packaging technology & s...
India
Jose Azevedo
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Jose Azevedo
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.
Jose Azevedo
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet?
Jose Azevedo
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...
Jose Azevedo
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?
Jose Azevedo
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!
Jose Azevedo
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)...
Jose Azevedo
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...
Jose Azevedo
Using Hot Air to Prevent Dough Sticking in Gauging Rolls: Is it the Best Option?
In one of my travels, I saw a factory using hot air on the cracker dough surface, between gauging rolls. Is this the best option when compared with room temperature or cold air, for mitigating dough s...
Jose Azevedo
Sulfite Calculation
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant...
Jose Azevedo
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Jose Azevedo
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Jose Azevedo
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Jose Azevedo
Wafer Cream Consistency - How to Get Heavier, and Harder Cream?
Our wafer cream is light, (s.g. 0.9) (we are mixing the cream with a beater in a planetary mixer) and soft. We would like to get a cream with totally different eating quality. Please advise how we can...
Jose Azevedo
How to Slower Down the Hydration of Dough?
Dear All, We are facing problem in our soft dough biscuit at Moulding area (hydration of soft dough is so fast that way, discharge of dough at Moulding is less and rejection ratio is high)...
Jose Azevedo
Protein crunchy wafer - How to get the filling to be more spreadable?
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling t...
Jose Azevedo
Checking in rotary cutter
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
Jose Azevedo
Oven band selection
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Jose Azevedo
How to Make a Chocolate Ice-cream sandwich biscuit?
Dear allI am trying to produce a chocolate biscuit for the use with ice cream, most importantly it should have the cake like texture when added to icecream.Firstly, I do not know if this type of biscu...
Jose Azevedo
Blisters and hollow bottom in rotary moulded biscuits
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell...
Jose Azevedo
Weight Issues with final cracker package
Hello Everyone,We have been having issues with the final packaging weight of cream crackers.  Each internal package should weigh around 167 grams * 6 packages = 1 kilo.  However, lately, we haven't be...
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