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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 shooting, quality improvement and training for development and production people; for consumer margarines and for fats and margarines for all kind of foods, including bakery/biscuits. End application driven approach - 10 patents on fat compositions for various food applications. Since 2003 worldwide active as consultant for margarine/fats companies but also for bakery and confectionery companies.
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...
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.
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....
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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?
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?
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 ....
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.
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 ....
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...