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Product Development Manager | Biscuit Expert | Subject Matter Expert
235 biscuits
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Bio
I have been working with biscuits, crackers, wafers, panettones and other cereal snacks for 20 years. Starting in manufacturing, then R&D, product mastership and later, in process development. Currently I am managing innovation and cost saving initiatives at Kellanova.
Dear all,
Anybody that would like to share any thoughts with regards to analyzing
methods for biscuits? Mainly on T/A equipment. What do you find most relevant ?
Could be hardness, crispiness, au...
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...
Which machines are the best packaging machines for biscuit packaging keeping in view the Less workers and machine automization.
How much speed we can attain at Slug And pillow packs with good automat...
There is a marie recipe with less fat and high water ratio. When producing there is large crust blister on top of the biscuit
We tried with reduce 1st zone temperature to avoid aggressive heat and t...
I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinkin...
Hi may i know the estimation production of biscuits in term of tonnes/day?
Example like the input how much?
The output how much at every step because they may be so waste that are not use
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.
How to bring the texture as same as egg cakes in egg less cakes. what is the recipe mantra to...
What is the best equipment configuration for making wire-cut/extruded cookies with high amount (>20%) of chips, without damaging them, at a relatively high speed (>90 cuts per minute)?
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...
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best dista...
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best dista...