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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 (91) Articles (0) TechTalk (89)
Jose Azevedo
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...
Jose Azevedo
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...
Jose Azevedo
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...
Featured products
Equipment Mixer type MZ produced by Apinox srl
Apinox srl
Mixer type MZ
The sigma-shaped mixing arms, counter rotating at different speeds, are well known for their mixing efficiency and cutting performance of th...
Equipment Systems for the preparation, storage and metering of invert sugar produced by CEPI Spa
CEPI Spa
Systems for the preparation, storage and metering of invert sugar
System for the preparation, storage and metering of invert sugar. Fully or partially automatic depending on customer’s needs, it allow...
Jose Azevedo
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...
Jose Azevedo
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...
Jose Azevedo
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...
Jose Azevedo
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...
Jose Azevedo
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...
Jose Azevedo
Analyzing biscuits
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...
Featured companies
Koestlin HR Biscuit Manufacturer from Croatia (Hrvatska) logo
Koestlin HR
Who's responsible for tasty flour-confectionery products? Koestlin is a Croatian company with a 100-...
Croatia (Hrvatska)
yummex Middle East Events from United Arab Emirates logo
yummex Middle East
THE EVENT FOR SWEETS & SNACKS PROFESSIONALS - Dubai, 29-31 October 2019, www.yummex-me.com
United Arab Emirates
Jose Azevedo
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...
Jose Azevedo
Biscuit Packing Machine
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...
Jose Azevedo
Sandwiching machines
Which is best sandwiching machin and highest speed sandwiching machine? Share ur experiences.  
Jose Azevedo
Wafer cooling
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
Jose Azevedo
What could cause of blister on biscuit and what could be the solution?
What is could  cause of blister on biscuit and what could be the solution
Jose Azevedo
Blisters on marie biscuits
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...
Jose Azevedo
Short dough with oil
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
Jose Azevedo
Whole grain laminated biscuit too big in width
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...
Jose Azevedo
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
Jose Azevedo
How to eliminate the invert syrup from biscuit recipe ?
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
Jose Azevedo
Ammonia Bicarbonate in Soda Crackers
What is the recommended quantity for whole wheat crackers?
Jose Azevedo
May i know the estimation production of biscuits in term of tonnes/day?
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
Jose Azevedo
CAKES
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...
Jose Azevedo
Best dough piece forming equipment for cookies with high amount of chocolate chips
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)?
Jose Azevedo
What type of Mixer is better for deposited cookies
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...
Jose Azevedo
Caramel wafer
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Jose Azevedo
Cooling conveyor
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...
Jose Azevedo
Topping salt detaching from crackers between application and packaging
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...
Jose Azevedo
Maximum % of lecithin amount in sandwich cream filling
What is the maximum amount of soy lecithin that is acceptable in a sandwich cream filling, without impacting cream fat crystallization?
Jose Azevedo
Topping salt detaching from crackers between application and packaging
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...
Jose Azevedo
Cracker ovens
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
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