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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
350 biscuits
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All (90) Articles (0) TechTalk (88)
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...
Featured products
Equipment Habasit Rotary Molder Belts produced by Habasit International AG
Habasit International AG
Habasit Rotary Molder Belts
The belts for best extraction of your biscuitsRotary molding is a key process in shaping biscuits Engraved rollers are used to shape biscuit...
Equipment Minor ingredients system MicDos with KOKEISL produced by Zeppelin Systems GmbH
Zeppelin Systems GmbH
Minor ingredients system MicDos with KOKEISL
KNOW-HOW IN HIGH DOSING ACCURACY When precision is important, we are in our element. From components for batch weighing to differential d...
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?
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. My recipe: 225 kgs Icing su...
Jose Azevedo
Making a Biscuit Softer and Less Sweet
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...
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...
Featured companies
AB Enzymes Ingredients from Germany logo
AB Enzymes
Since 1907 AB Enzymes is a leading industrial biotech company specialized in enzymes and application...
Germany
Errebi Technology Equipment Manufacturer from Italy logo
Errebi Technology
Looking for quality moulding equipment? Errebi Technology is a world-famous Italian company making r...
Italy
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...
Jose Azevedo
Water migration in cream filled puff pastry
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor.      But in a time lapse of one week , the pastry roll turns wet and the fillin...
Jose Azevedo
How to fix a rotary moulded dough so it doesn't fall off the back roll (compression roll)?
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for...
Jose Azevedo
Marie biscuits with soapy taste
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there...
Jose Azevedo
Advice on a generic recipe and a generic process of Snack fish Crackers type?
Hi and good morning.  I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help m...
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