Victoria
Self Employed NPD Interim/Consultant
10 biscuits
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21 years working in the food industry, experience mostly in cake, biscuit and bread manufacturing.
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Biscuits 10
Resolved questions 0
Tech talks questions 10
Published articles 0
Conference lecture 0
Biscuit People Academy 0
Latest activity
Victoria
accepted an answer
21 October 2024
Gluten Free Cracker
What causes the oval shape of a biscuit containing wheat flour to shrink back to a round shape is of course the gluten in the wheat. Since you don't have gluten in the biscuit, and you use the same sh...
Victoria
asked a question
02 October 2024
Gluten Free Cracker
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake.
Dough...
Victoria
answered a question
21 November 2023
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
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Procys gives you the possibility to dose sponge cake, macaroon, “boudoir” biscuits, savoiardi, pastry dough, madeleines, cake or...
Victoria
answered a question
14 November 2023
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
Victoria
answered a question
13 November 2023
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
Victoria
asked a question
13 November 2023
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
Victoria
joined
30 March 2023
21 years working in the food industry, experience mostly in cake, biscuit and bread manufacturing.
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