Jose Azevedo
Spain
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
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Bio
I have been working with biscuits, crackers, wafers, panettones and other cereal snacks for 21 years. Starting in manufacturing, then R&D, product mastership and later, in process development. Currently I am working with new product development and other subjects at Cerealto Spain .
Achievements
Flavorful Adviser
Questioned Connoisseur
Keynote Maestro
User points
Biscuits 360
Resolved questions 50
Tech talks questions 110
Published articles 0
Conference lecture 200
Biscuit People Academy 0
Latest activity
Jose Azevedo
asked a question
20 October 2017
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
asked a question
20 October 2017
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
answered a question
05 October 2017
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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Jose Azevedo
joined
05 October 2017
I have been working with biscuits, crackers, wafers, panettones and other cereal snacks for 21 years. Starting in manufacturing, then R&D, product mastership and later, in process development. Curren...
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