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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
235 biscuits
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TechTalks
Non-sweet moulded biscuits
Hello, Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it possible to replace sugar in its recipe with an ingredient not so expensive, keeping at least par...
Marie Biscuit - Soft Dough or Hard Dough?
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that R...
Cream Cracker Biscuit
Hi everyone, we are making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers. We would like to get a...
Cream Cracker Biscuit
Hi everyone, we are making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers. We would like to get a...
Little bumps and air bubbles on a soft biscuit issue
Dear all,  we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone. We faced with two problems...
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...
Control blister/bubble intensity in salted Laminated Biscuits
Hello Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted...
Control blister/bubble intensity in salted Laminated Biscuits
Hello Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted...
Lactic acid use in laminated biscuits
Hello, Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.  Thanks in advanc...
Lactic acid use in laminated biscuits
Hello, Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.  Thanks in advanc...
Biscuit hardness problem
Hello everyone, I have a problem with hard biscuit production, similar to petit beurre. We are working on a diesel oven with 3 burners, each has separate temperature control. upon cooling the biscu...
How to reduce swarf on biscuits from rotary moulder
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder? This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same res...
Food Colors Manufacturers
I need few good contacts of synthetic food grade colors manufacturers. Any lead in this regard will be appreciated. Thanks 
Laminated Cracker Seasoning Application
Hello All, we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have...
Laminated snack crackers in steel belts?
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to h...
Laminated snack crackers in steel belts?
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to h...
Cosultant-business partner
I am looking for a technologist-business associate, with experience in sugar-free cookies. I am willing to offer up to 20% of my company in Romania. Physical presence is required, at least at the begi...
Problems with mold and product longevity
Greetings I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 5...
Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast fo...
First time doing crackers I have some problems
Hello experts, exited to have peolple who can help me!   I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor.  The dough is made with flour, potatoe...
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 5...
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and...
Filling donut-shaped moulded biscuits
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it po...
Filling donut-shaped moulded biscuits
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it po...
Rotary moulder product in hybrid oven (dgf/convection)
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am...
Post bake jam deposite on cookie
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ,it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways...
Cracker cutter - pilot
Hi all, Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with...
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...