Phillip Meile
170 biscuits
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User points
Biscuits 170
Resolved questions 0
Tech talks questions 40
Published articles 0
Conference lecture 0
Biscuit People Academy 130
TechTalks
Phillip Meile
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 Meile
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 Meile
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?
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Phillip Meile
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 Meile
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?
Phillip Meile
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 Meile
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 Meile
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 Meile
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
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Phillip Meile
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 Meile
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?