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Doron Golschiener
Doron Golschiener
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35 biscuits
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Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are w...
Wafer Sheets with Shorghum Flour
We are currently using Refined wheat flour for baking wafer sheets. We tried using Sorghum (Jowar) wheat flour for baking the wafer sheets but we are facing problems. Can we please know a stable proce...
Improving Tenderness in Rotary Moulded Biscuits Without Changing Fat or Sugar
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
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Equipment Perforated Steel Belt produced by IPCO Sweden AB
IPCO Sweden AB
Perforated Steel Belt
IPCO – previously operating as Sandvik Process Systems – produced the first perforated steel belts in 1935 and these versatile p...
Equipment Conching Machine produced by Gocmen Machine Ind. ltd. Co.
Gocmen Machine Ind. ltd. Co.
Conching Machine
Features: Conching the final storage of chocolate production. While there are differently designed conching machines, their purpose is...
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like...
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...
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...
Looking for testing method for gluten free cracker dough
I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough.  I often times have to add or subtract water during a production run.  This is to enable efficient...
Air Pockets on top of basecake - rotary style cookie
Hello All, I am finding that there are large air pockets on top of a chocolate basecake that we are running. We are seeing hotter temperatures and the oil is stored in a silo outdoors. These basecakes...
How to Slower Down the Hydration of Dough?
Dear All, We are facing problem in our soft dough biscuit at Moulding area (hydration of soft dough is so fast that way, discharge of dough at Moulding is less and rejection ratio is high)...
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Anéolia Equipment Manufacturer from France logo
Anéolia
Looking for reliable cookie & biscuit packaging equipment? Anéolia designs & manufactures instrument...
France
Mazzei Biscuit Manufacturer from Paraguay logo
Mazzei
Mazzei is a food processing factory in Paraguay, equipped with the latest technology and highly effi...
Paraguay
Cracker cutter - pilot
Hi all, Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with...
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce...
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
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