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
19 November 2017
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
answered a question
18 November 2017
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
answered a question
27 October 2017
Caramel wafer
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Featured products
Sinobake Group LTD.
Multi Functional Cookie Machine
1. High efficiency from 60 Rows up to 80 Rows of Outputs per Minute2. 16 Nozzels at Each 1000 mm Width; Generlly 10 nozzles for 600 mm; 20 n...
Agriflex
Fabric Silo
Agriflex Fabric Silos consist of a robust modular structure in galvanised or painted steel that supports the Trevira® technical fabric c...
Jose Azevedo
answered a question
27 October 2017
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
answered a question
27 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
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
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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