Kevin Knott
Baking Consultant/ Engineer
190 biscuits
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Bio
Graduate Engineer, been involved in Baking Industry in Europe and North America since 1984. Many years of experience in bread, biscuits (cookies, crackers and wafer products). From concept to commissioning.
Achievements
Biscuit Graduate
User points
Biscuits 190
Resolved questions 10
Tech talks questions 0
Published articles 0
Conference lecture 0
Biscuit People Academy 180
TechTalks
Kevin Knott
answered a question
04 April 2025
Pretzel production (soda-coated crackers)
Could you help us with pretzel production (soda-coated crackers) ?
Which do technic you recommend:
Rotary mold/
Rotary cutter/
Extruder
I appreciate any help you can provide.
Kevin Knott
answered a question
25 March 2025
Optimal Baking Profile for Rotary Moulded Shortbread
Can you advise of rotary moulded shortbread baking profile?
Kevin Knott
answered a question
15 February 2025
Which Adjustment Reduces Biscuit and Cracker Production Costs More Effectively?
If I want to reduce final cost in biscuit and crackers production, which one is more effective, formulation adjustment or processing adjustment?
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Wirecut & Soft Cookie Systems
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Kevin Knott
answered a question
02 December 2024
Saltine oven
Hi,
We have a DGF tunnel with CB5 belt to make saltine.
I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?)
OR as an altern...
Kevin Knott
answered a question
21 October 2024
Cracker strength
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...
Kevin Knott
answered a question
05 September 2023
Using Hot Air to Prevent Dough Sticking in Gauging Rolls: Is it the Best Option?
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...
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