daniel chan
20 biscuits
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Biscuits 20
Resolved questions 0
Tech talks questions 20
Published articles 0
Conference lecture 0
Biscuit People Academy 0
Latest activity
daniel chan
accepted an answer
24 April 2024
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...
daniel chan
accepted an answer
24 April 2024
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...
daniel chan
accepted an answer
24 April 2024
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.
Featured products
Apinox srl
Mixer type RMN
This mixer type is manufactured only in the “INOX” version, that is to say with the main chassis made of 304 stainless steel....
Reading Bakery Systems
LDX Continuous Mixer
The LDX Continuous Mixer combines all ingredients except flour in the creme-up stage. In this stage, special mixing elements cut the fat int...
daniel chan
accepted an answer
24 April 2024
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...
daniel chan
answered a question
28 August 2023
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)...
daniel chan
asked a question
24 April 2023
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)...
daniel chan
answered a question
12 December 2022
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...
daniel chan
asked a question
08 December 2022
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...
daniel chan
answered a question
02 March 2020
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.)
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daniel chan
asked a question
24 February 2020
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.)
daniel chan
answered a question
06 April 2018
Adding bread crust into biscuit
How to add bread crust into biscuit? e.g. influence on process, formulation, etc.
daniel chan
asked a question
03 April 2018
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