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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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All (28) Articles (1) TechTalk (25)
Gabrie Lansbergen
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
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.
Gabrie Lansbergen
Wafer Sheet Smell
I have a single wafer sheet maker for lab trials. I am using a normal wafer-making recipe with smbs and protease enzyme (bio-bake) in the recipe. After some days it develops a smell like burnt corn....
Gabrie Lansbergen
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 
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Equipment Direct Gas Fired Oven produced by New Era Machines
New Era Machines
Direct Gas Fired Oven
New Era manufactures a complete range of baking ovens including direct gas fired, direct and in-direct forced convection and in-direct radia...
Equipment Turbo Mixer Aerated Cream produced by Gocmen Machine Ind. ltd. Co.
Gocmen Machine Ind. ltd. Co.
Turbo Mixer Aerated Cream
Features: Our system is designed to achieve the desired final specific gravity and volume of the cream With the aerated cream system...
Gabrie Lansbergen
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 
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
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Culture Compass Consulting from United Kingdom logo
Culture Compass
Culture Compass is a consultancy that offers support to individuals, teams, and organisations
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CAOBISCO Association from Belgium logo
CAOBISCO
CAOBISCO is the Association of the Chocolate, Biscuits & Confectionery Industries of Europe.
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Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
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.
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
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...
Gabrie Lansbergen
Fat
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
Gabrie Lansbergen
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 
Gabrie Lansbergen
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?
Gabrie Lansbergen
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?
Gabrie Lansbergen
Fat blooming solution
What is the solution for eliminating or reducing fat blooming? 
Gabrie Lansbergen
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 ....
Gabrie Lansbergen
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.
Gabrie Lansbergen
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 ....
Gabrie Lansbergen
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...
Gabrie Lansbergen
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?
Gabrie Lansbergen
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...
Gabrie Lansbergen
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