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Product Development Manager | Biscuit Expert | Subject Matter Expert
235 biscuits
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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.
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...