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Gabrie Lansbergen
Gabrie Lansbergen Consultant in fatsforfoods consultant and Consultant
Gabrie Lansbergen
fatsforfoods consultant
Consultant
20 biscuits
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Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump. My recipe: 225 kgs Icing su...
Making a Biscuit Softer and Less Sweet
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...
Biscuits With Chocolate and White Filling - Very Hard Biscuit After Few Days
Good morning,Biscuit ingredients:wheat flour, vegetable fat, sugar, low-fat cocoa, glucose syrup, whole egg pulp, starch, skimmed milk powder, soy lecithin, emulsifier, flavoring, raising agents.Choco...
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Wafer Cream Consistency - How to Get Heavier, and Harder Cream?
Our wafer cream is light, (s.g. 0.9) (we are mixing the cream with a beater in a planetary mixer) and soft. We would like to get a cream with totally different eating quality. Please advise how we can...
Protein crunchy wafer - How to get the filling to be more spreadable?
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling t...
Chocolate Inside Filled Cookies Getting Hard
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocol...
Fats for Biscuits
Fats for Biscuits
Fats for biscuits and their properties. The main characteristics of a fat in biscuits, oil modification techniques, Example of solids content as a function of temperatures for a number of fats.
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and...
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 5...
Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast fo...
Fat
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
Fat blooming solution
What is the solution for eliminating or reducing fat blooming? 
Encrusted Cookies
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion ....
Cream noozle blockage of stick wafer
We are using Haas stick wafer machine. Recently we found cream noozle get blocked after one or two hr running.  Please let us know your expert advice, how to get rid of nozzle blocking by the cream.
Encrusted Cookies
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion ....
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...
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
Worked in oils and fats since 1977 (In Unilever) in fractionation/interesterification, development in a margarine factory and in a central unit giving worldwide service on product development, trouble...
fatsforfoods consultant
fatsforfoods consultant
Oils and fats are used in all kinds of food applications. The requirements and the functionality of the fat are different for the various foods. The bette