Home
/
People
/
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
Show User Info
TechTalks
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...
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...
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...
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...
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...
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...
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...
Rotary moulder belt - conditioning methods
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough 
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? 
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...
What does Air Waves Technology do during cream cracker dough lamination?
What does Air Waves Technology do during cream cracker dough lamination?