Phillip M
Colombia
Chief Operations and Innovation Officer
140 biscuits
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Cookies, Crackers, Biscuits and Wafer producers
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Questioned Connoisseur
User points
Biscuits 140
Resolved questions 0
Tech talks questions 50
Published articles 0
Conference lecture 0
Biscuit People Academy 90
Latest activity
Phillip M
answered a question
03 January 2026
Problems with lenght and width of semisweet biscuit after 50 minutes of production
Good Morning, please I have this situation, we produce semisweet biscuits, we bougth a new line and still using the actual recipe, but we have the following problem; the biscuits goes with good shape,...
Phillip M
answered a question
02 January 2026
Problems with lenght and width of semisweet biscuit after 50 minutes of production
Good Morning, please I have this situation, we produce semisweet biscuits, we bougth a new line and still using the actual recipe, but we have the following problem; the biscuits goes with good shape,...
Phillip M
asked a question
01 January 2026
Problems with lenght and width of semisweet biscuit after 50 minutes of production
Good Morning, please I have this situation, we produce semisweet biscuits, we bougth a new line and still using the actual recipe, but we have the following problem; the biscuits goes with good shape,...
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Innovase ASP
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Pack 403 horizontal flow wrapper
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Phillip M
asked a question
01 January 2026
Problems with lenght and width in semisweet biscuit
Good Morning, please I have this situation, we produce semisweet laminated biscuits, we bougth a new line and still using the actual recipe, but we have the following problem; the biscuit goes with go...
Phillip M
answered a question
27 February 2020
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?
Phillip M
answered a question
26 February 2020
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Phillip M
asked a question
26 February 2020
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?
Phillip M
asked a question
26 January 2020
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Phillip M
asked a question
30 May 2019
How to recover a high or low pH fermented cracker Dough?
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
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Phillip M
asked a question
06 April 2019
Cracker development
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
Phillip M
answered a question
27 November 2018
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Phillip M
asked a question
27 November 2018
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Phillip M
asked a question
25 July 2018
Cracker began to increase its width, problems in box.
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it?
Than You
Phillip M
asked a question
28 May 2018
In a laminated cracker line, Should the final gauge rollers be tapered?
In a laminated cracker line, Should the final gauge rollers be tapered or its diameter must be the same along its lenght? Wich is the best option?
Phillip M
asked a question
23 May 2018
Weight differences in the same lane of crackers
Good evening. I began to have differences of weight in the same lane of crackers coming from the third pair of gauge rolls. How can it be fixed?