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daniel chan
daniel chan
40 biscuits
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Saltine oven
Hi, We have a DGF tunnel with CB5 belt to make saltine. I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?) OR as an altern...
Chips Ahoy
The technology used is extrusion and wirecut.To avoid the softening of the chocolate chips and subsequent marbling of the dough, consider the following recommendations:The dough temperature should ide...
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside) Thanks
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Very thin cracker
Dear Mr Danial, Because of lamination biscuit will not get puff, The bite and thickness you can decide by adding correct qty of soda and ammonia. Do not add any acidulants. Definitely you will get i...
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Grisbi from Vicenzi
Hi Daniel, in addition to Santiago's comments: a common problem is sometimes the hardening of the filling over time, due to either sugar issues (crystallisation, lactose content, and such) or the fat...
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/ It seems that the filling is quite fluid. 1. How can this filled cookies be formed (co-extruder...
Adding bread crust into biscuit
Bread crust can be used in biscuit as powder or paste up to 10 % of dough weight.Extra ammonium bicarbonate may require as it inhibits the puffing.Sugar and fat quantity may require to be adjust as pe...
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Oven for water cracker
Hi Daniel,  You would need a hybrid oven with 2/3rd DGF section of 1/3rd direct forced convection. In the olden days, Cars used 100% DGF oven but the same baking profile could be adapted for a hybrid...
Wafer Cream Consistency - How to Get Heavier, and Harder Cream?
Increase the temperature of the cream. Lower solid fat content will hinder the aeration, and upon coolling will give a harder texture. Also, you should reduce lecithin for harder texture.
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
Hi Daniel,  For Oreo thin you need a regular rotary moulder, preferably with the belt motorisation on an independant roller, rather than on the rubber roller, to ensure maximum tension at the delivery...
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
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...
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...
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
Adding bread crust into biscuit
How to add bread crust into biscuit? e.g. influence on process, formulation, etc.
Adding bread crust into biscuit
How to add bread crust into biscuit? e.g. influence on process, formulation, etc.
daniel chan joined
03 April 2018