Jos Vast
Bakery Academy
Managing Partner/ Founder/ Senior Bakery Consultant
490 biscuits
Show User Info
Bio
Graduated as MSc in Technical Business Sciences at the Rijksuniversiteit Groningen, performed several handson and managerial functions until finding his spot on R&D and Quality department within the family business, Vast Banket/ Vast Bakeries. Founded in 2009 Bakery Academy and nowadays consulting with three associates in Europe, Africa and Latin America.
Achievements
Master Wordsmith
Keynote Maestro
Flavorful Adviser
User points
Biscuits 490
Resolved questions 50
Tech talks questions 0
Published articles 140
Conference lecture 300
Biscuit People Academy 0
Latest activity
Jos Vast
answered a question
03 December 2020
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and...
Jos Vast
answered a question
20 November 2020
Speculas Recipe
Hello everyone
Please can you help me with a recipe and how to make a speculas biscuit
And what are the spices that have been added to it
thank you very much
Jos Vast
answered a question
09 October 2020
First time doing crackers I have some problems
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe...
Featured products
Gocmen Machine Ind. ltd. Co.
Wafer Cream Mixing System
Features (dark wafers):
It is designed for the preparation of cream used in waffer fillings
A homogeneous cream can be achieved
Sh...
Apinox srl
Mixer type RML
Tilting of the mixing bowl by means of mechanical devices, maximum tilting equal to 135° for the total discharge without the need of ope...
Jos Vast
answered a question
09 October 2020
Problems with mold and product longevity
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Jos Vast
answered a question
14 September 2020
Stability of plain flat wafers
We are looking to increase the stability and immunity to absorbed humidity of our plain flat wafers. What are the main issues to look into? Thanks
Jos Vast
answered a question
19 August 2019
Post bake jam deposite on cookie
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ，it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways...
Jos Vast
answered a question
25 June 2019
struggling to source die inserts
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction i...
Jos Vast
answered a question
23 August 2018
Hello Panda Recipes
Dear All;
Can any one help me on the recipes of hello panda biscuit? I need the recipe for biscuit to be able to injected with chocolate
Jos Vast
answered a question
08 August 2018
dough stick on forming roller
dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue bef...
Featured companies
Jos Vast
answered a question
08 August 2018
Long term course to learn biscuit technology in depth.
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments requir...
Jos Vast
answered a question
11 July 2018
Chocolate Filling
Hi
I am looking some advice about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point .
1. What characteristics need for the chocolate & Jam ?
2.What kind of...
Jos Vast
answered a question
03 July 2018
Chocolate Filling
Hi
I am looking some advice about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point .
1. What characteristics need for the chocolate & Jam ?
2.What kind of...
Jos Vast
answered a question
02 July 2018
Rnd outsource
Hi , I'm looking for Rnd outsource , making low aw caramel or fruit jam filling . Application for wafers and biscuit
Jos Vast
answered a question
07 November 2017
Starting biscuit production
I have no experience in biscuit production but want to go into the industry in Nigeria. I will really appreciate if you can guide me STEP BY STEP on how to start. First the kind of equipment required...
Jos Vast
answered a question
12 October 2017
How we can increase or decrease biscuit/cracker size until can packaging them well?
How we can increase or decrease biscuit/cracker size until can packaging them well?
Jos Vast
answered a question
12 October 2017
Caramel wafer
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Jos Vast
answered a question
12 October 2017
Cooling conveyor
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more...
Jos Vast
answered a question
03 October 2017
Natural alternatives for gluten modification in biscuit doughs
What would be the
best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten
modification in hard biscuit dough processing ?
Jos Vast
joined
02 October 2017
Graduated as MSc in Technical Business Sciences at the Rijksuniversiteit Groningen, performed several handson and managerial functions until finding his spot on R&D and Quality department within the f...
Jos Vast
created a company
17 December 2016
Bakery Academy
Bakery Academy was founded in 2009 as a bakery consultancy firm for the counter-movement to disappearance of knowledge, expertise and experience in bakery.