Doron Golschiener
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15 biscuits
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Biscuits 15
Resolved questions 10
Tech talks questions 5
Published articles 0
Conference lecture 0
Biscuit People Academy 0
TechTalks
Doron Golschiener
answered a question
03 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...
Doron Golschiener
answered a question
12 August 2023
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...
Doron Golschiener
answered a question
10 August 2023
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...
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Biscuit Baking Technology, 2nd Edition
Key Features
Thoroughly explores the engineering of baking, details biscuit baking equipment, oven specifications, installation, op...
Doron Golschiener
answered a question
08 December 2022
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)...
Doron Golschiener
answered a question
19 September 2019
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...
Doron Golschiener
answered a question
06 August 2019
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...
Doron Golschiener
answered a question
01 July 2019
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...
Doron Golschiener
answered a question
01 July 2019
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...
Doron Golschiener
asked a question
01 July 2019
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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