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daniel chan
daniel chan
Hong Kong
project manager
40 biscuits
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All (22) Articles (0) TechTalk (13)
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
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside) Thanks
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?
Featured products
Equipment Infeeder and Take-off Oven Belts produced by Ammeraal Beltech
Ammeraal Beltech
Infeeder and Take-off Oven Belts
Main challenges The extreme operational conditions can lead to short belt lifetimes Product release from the Infeeder can be problem...
Equipment Laminator Belts produced by Ammeraal Beltech
Ammeraal Beltech
Laminator Belts
Main challenges Accurate belt tracking and regular belt speed are essential Belt surfaces must be easy-to-clean Solutions...
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
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...
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...
Featured companies
AB Enzymes Ingredients from Germany logo
AB Enzymes
Since 1907 AB Enzymes is a leading industrial biotech company specialized in enzymes and application...
Germany
Atlantic Štark Biscuit Manufacturer from Serbia logo
Atlantic Štark
Atlantic Štark’s portfolio, passed down through generations, includes brands like Smoki, Prima, Bana...
Serbia
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.