Sandro Fonseca
Biotec Biscoitos e Processos
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65 biscuits
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Biscuits 65
Resolved questions 0
Tech talks questions 5
Published articles 60
Conference lecture 0
Biscuit People Academy 0
Latest activity
Sandro Fonseca
wrote article
27 May 2021
Sandwich Biscuits: From Cream Application to Cooling of Creamed Sandwiches
How to make sandwich biscuits? Cream application and cooling process of creamed sandwiches
Sandro Fonseca
wrote article
12 May 2021
Sandwich Biscuits
Wondering how sandwich biscuits are produced? Secondary processing is crucial in the production of sandwich biscuits. Find out more!
Sandro Fonseca
answered a question
29 January 2021
Sandwich cream
Does anyone have the parts manual in pdf of the Italian cream sandwich from Verplanet model SM 3200 year 2002, could you forward a copy?
Featured products
Unismack SA
The Mediterranean Snack Collection
An authentic brand personality with a name that evokes our Mediterranean heritage,
capturing the best of what the region can offe...
New Era Machines
Single Roll Cutting Machine
Single roll cutting machine or hard dough biscuits and crackers.
Salient features:
200 mm diameter Cutting Rol
Various work...
Sandro Fonseca
asked a question
23 January 2021
Sandwich cream
Does anyone have the parts manual in pdf of the Italian cream sandwich from Verplanet model SM 3200 year 2002, could you forward a copy?
Sandro Fonseca
wrote article
30 November 2020
Modelling of Biscuit Checking Phenomenon Using Speckle Interferometry and Semi-Coupled Finite Element Techniques
These results of applying a speckle interferometry optical technique can aid biscuit manufacturers in avoiding the damaging phenomenon of checking.
Sandro Fonseca
answered a question
02 August 2018
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Sandro Fonseca
answered a question
30 July 2018
What is the difference in between water soluble flavors and oil soluble flavours?
Hi Dear All Group Members .
Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water so...
Sandro Fonseca
answered 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
Sandro Fonseca
answered a question
28 March 2018
Food technologist
Dear People, we have in Turkmenistan an ongoing project for the production of bakery products and biscuits, and we need to hire concerned professionals, as a production manager and food technologist,...
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Sandro Fonseca
answered a question
27 March 2018
What could cause of blister on biscuit and what could be the solution?
What is could cause of blister on biscuit and what could be the solution
Sandro Fonseca
answered a question
27 March 2018
Oven suction
Sir, tell me what is the indirect tunnel Oven standard for suction pressure.
Sandro Fonseca
answered a question
27 March 2018
Blisters on marie biscuits
There is a marie recipe with less fat and high water ratio. When producing there is large crust blister on top of the biscuit
We tried with reduce 1st zone temperature to avoid aggressive heat and t...