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George W Wright
George W Wright Bakery Consultant, International Food Processing Consultancy in International Food Processing Consultancy and Consultant
George W Wright
International Food Processing Consultancy
Bakery Consultant, International Food Processing Consultancy
405 biscuits
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All (29) Articles (15) TechTalk (12)
George W Wright
Soda Crackers - problems with lamination , "fish mouth", and amount of pressure?
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue wit...
George W Wright
Recipe and process for Baby Rusk Formulation? 🍼
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manu...
George W Wright
Recipe and process for Baby Rusk Formulation? 🍼
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manu...
Featured products
Miranda Automation Pvt. Ltd.
Continuous Mixing System
The key features: Purpose: The Continuous Mixer is used for mixing hard dough and soft dough for cookies and tea biscuits....
Equipment Laboratory Mixer produced by Apinox srl
Apinox srl
Laboratory Mixer
These mixers are available in different capacities (1 - 1,5 – 2,5 – 5 – 10 litres). They are designed to carry out the mix...
George W Wright
Emulsifiers in the baking industry
Emulsifiers in the baking industry
In this article, you will find the answers: What is lecithin? How do emulsifiers work? Emulsifier Definition and types of emulsifiers in baking
George W Wright
Wafer Ingredients - The processing of flat wafers (1/7):
Wafer Ingredients - The processing of flat wafers (1/7):
What are wafers made of and how wafer cookies are made? The processing of flat wafers: Pre-baking processes, Baking specifications, bking plates, Post baking procedures, Cooling, cutting and condition...
George W Wright
Mechanical Emulsification
Mechanical Emulsification
Application of the high speed-high shear mixing process, a liquid phase of oil and water, results in a desired emulsion, which allows for optimum water to be added to the dough to achieve maximum volu...
George W Wright
Cotton Belts in the Biscuit Industry
Cotton Belts in the Biscuit Industry
Belts in the biscuit industry. Cotton belt definition, Why use a cotton conveyor belt?
George W Wright
A Guide to Industrial Sponge Cake Processing
A Guide to Industrial Sponge Cake Processing
What makes a sponge cake a sponge cake? Find steps to bake a sponge cake...
George W Wright
Dough batch mixers types
Dough batch mixers types
The vertical mixer is the most common type of mixer. Besides that one, there are three other types of batch mixers in the biscuit industry that can be employed.
Featured companies
Gocmen Machine Ind. ltd. Co. Equipment Manufacturer from Turkey logo
Gocmen Machine Ind. ltd. Co.
Looking for quality wafer & chocolate production lines? Gocmen Machine presents turn-key basis solut...
Turkey
Snack & BakeTec Events from India logo
Snack & BakeTec
International trade fair on snacks, bakery and confectionery processing and packaging technology & s...
India
George W Wright
Dough Mixing as Important Part of Production Process
Dough Mixing as Important Part of Production Process
CLASSIFICATION OF BISCUITS BY ENRICHMENT AND SHAPING Hard (Semi-Sweet) Dough: Reciprocating Cut; Embossed and Rotary Cut. Usually low in combined fat and sugar content a
George W Wright
The Processing of Flat Wafers (7/7): Cooling, Cutting and Conditioning
The Processing of Flat Wafers (7/7): Cooling, Cutting and Conditioning
This is the final of seven installments covering all the facets of flat wafer processing.
George W Wright
The processing of Flat Wafers (6/7): Post Baking Procedures
The processing of Flat Wafers (6/7): Post Baking Procedures
This is the sixth of seven installments covering all the facets of flat wafer processing.
George W Wright
The processing of flat wafers (5/7): Baking plates II.
The processing of flat wafers (5/7): Baking plates II.
This is the fifth of seven installments covering all the facets of flat wafers processing.
George W Wright
The Lamination Process in Fermented Crackers
The Lamination Process in Fermented Crackers
In this feature, we will look at fermented cracker production and the influence of lamination on this process.
George W Wright
The processing of flat wafers (4/7): Baking plates I.
The processing of flat wafers (4/7): Baking plates I.
This is fourth of seven installments covering all the facets of flat wafer processing.
George W Wright
The processing of flat wafers (3/7): Baking specifications
The processing of flat wafers (3/7): Baking specifications
How to make a wafer? This is the third of seven installments covering all the facets of flat wafer processing and baking specifications
George W Wright
Rotary Biscuit Moulding
Rotary Biscuit Moulding
Rotary moulding process step by step. Explanation what is a rotational moulding, rotary moulding biscuits and rotary moulding machine?
George W Wright
Pre-baking processses:The processing of flat wafers (2/7)
Pre-baking processses:The processing of flat wafers (2/7)
This is the second of seven installments covering all the facets of flat wafer processing, which discusses details regarding the necessary pre-baking processes.
George W Wright
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
George W Wright
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
George W Wright
Analyzing biscuits
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, au...
George W Wright
Kevlar Baking Belts
I have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many years ago and lately baked Cereal Bars on a Kevlar Baking Belt Has anyone experience of Kevlar Baking Belts and if s...
George W Wright
Rotary moulder belt - conditioning methods
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
George W Wright
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough 
George W Wright
How to eliminate blisters on crackers?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point? 
George W Wright
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...
George W Wright
What does Air Waves Technology do during cream cracker dough lamination?
What does Air Waves Technology do during cream cracker dough lamination?
George W Wright
George W Wright joined
23 October 2017
Established an International reputation for process knowledge and troubleshooting Consultancy with major bakery manufacturers and bakery equipment suppliers. Inventor of wafers Crispbread process. UK...
George W Wright
International Food Processing Consultancy
International Food Processing Consultancy
International Food Processing Consultancy George W Wright 72 Cobden Avenue Southampton SO18 1FT United Kingdom email : g.wright27@btinternet.com