Victoria
Self Employed NPD Interim/Consultant
10 biscuits
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Bio
21 years working in the food industry, experience mostly in cake, biscuit and bread manufacturing.
User points
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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Gocmen Machine Ind. ltd. Co.
Self Cleaning Systems
Features:
It is a machine for filtering possible dirt, hair, paper cuts, uncrushed content and other contents in the product
The Sel...
Ammeraal Beltech
Depositor Belts
Main challenges
The dough transfer can be problematic
Belts can leave imprints on the dough
Covers must be cleaned to rigorous sta...
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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