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Over 25 years of experience in the biscuit industry, in R&D, Process, and Technology & Engineering, in Argentina, Belgium and Spain.
http://www.linkedin.com/in/santiago-marino-btc/
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default...
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Som...
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...
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt. My recipe:
Flour 100kg
S1 Shortening 30kg
White sugar 30kg
Ammonium Bicarb 500g
Bicarbonate of so...
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/
It seems that the filling is quite fluid.
1. How can this filled cookies be formed (co-extruder...
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/
It seems that the filling is quite fluid.
1. How can this filled cookies be formed (co-extruder...
Hi,
Needed input to get more flakiness and open texture in Mini Crackers.
Tried dusting
High Heat & High Moisture Initial zones Oven Profile
Use of enzymes like Proteases, Amylases and Arabina...
While there is a wide variety of wire cutting systems for biscuits and cookies, the following two - illustrated very schematically in the video - are the most commonly used for large-scale industrial...
Hello
everyone, I would like to get your opinion on the ideal conditions (temperature
and humidity) when producing butter biscuits (with or without chocolate) and
crackers?
What
are the best c...
Hello experts! I would like to ask you, we have an old cracker line for sale. Where can I advertise the line to find a potential buyer?The line was manufactured in 2005, Laser biscuits ItalyThree roll...
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%...
How can l make my loose biscuit softer and less sweet?
My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sod...
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
Hello everybody,by testing an extruder for gluten free sticks (5 mm), I could not get a uniformity to all 70 rows.Any potential proposal to solve the issue will be much appreciated.
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
In one of my travels, I saw a factory using hot air on the cracker dough surface, between gauging rolls. Is this the best option when compared with room temperature or cold air, for mitigating dough s...
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you