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daniel chan
daniel chan
Hong Kong
project manager
45 biscuits
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Cookie Sandwich
Hi, I came across a cookie sandwich in the market. Please refer to the picture below: https://gcc.luluhypermarket.com/en-ae/franzzi-vanilla-ice-cream-flavor-filling-cookie-85-g/p/2151086/ The surface...
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
Featured products
Equipment BLENDER produced by CEPI Spa
CEPI Spa
BLENDER
Blender: weighing, filtering and blending in a single unit. Our Blender weighs the ingredient, separates air from product during pneumatic t...
Equipment Systems for the preparation, storage and metering of invert sugar produced by CEPI Spa
CEPI Spa
Systems for the preparation, storage and metering of invert sugar
System for the preparation, storage and metering of invert sugar. Fully or partially automatic depending on customer’s needs, it allow...
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
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...
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BANDAID AB Consulting from Sweden logo
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THE EVENT FOR SWEETS & SNACKS PROFESSIONALS - Dubai, 29-31 October 2019, www.yummex-me.com
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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.