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Jos Vast
Jos Vast Managing Partner/ Founder/ Senior Bakery Consultant in Bakery Academy and Consultant
Jos Vast
Bakery Academy
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
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All (54) Articles (8) TechTalk (44)
Jos Vast
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like...
Jos Vast
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit...
Jos Vast
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Featured products
Equipment Exos® - Leak and burst tester produced by Anéolia
Anéolia
Exos® - Leak and burst tester
EXOS® is helping technical departments of factory to commit to valued hermeticity performances in order to obtain defined specifica...
Biscuits Choco Cookies produced by Koestlin HR
Koestlin HR
Choco Cookies
Tea biscuits with big chunks of chocolate and a subtle hint of orange. Pure chocolate paradise.
Jos Vast
Optimising Fibre Integration
Optimising Fibre Integration
Explore the effects and challenges of soluble and insoluble fibers in product development. Discover new insights and application examples for bakery items.
Jos Vast
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...
Jos Vast
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
Jos Vast
Jos Vast wrote article
19 October 2023
Fats in the Bakery: Valuable but Delicate
Fats in the Bakery: Valuable but Delicate
Fats, a crucial component in the world of bakery, are not only valuable but also remarkably delicate. They wield significant influence over the quality of various bakery products, demanding a profound...
Jos Vast
Rapeseed lecithin in hard dough biscuits
Hello! In this moment we receive an offer to introduce rapeseed lecithine for replacing soya lecithine( alergen).  Actually, I found nothing about the differences between these. it is possible to appe...
Jos Vast
The correct gelling agents
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
Featured companies
Arla Foods Ingredients Ingredients from Denmark logo
Arla Foods Ingredients
Arla Foods Ingredients is a leading whey ingredient supplier for early life nutrition, baking, dairy...
Denmark
ABIMAPI Association from Brazil logo
ABIMAPI
One of the largest food associations of Brazil, ABIMAPI represents more than 90 companies that hold...
Brazil
Jos Vast
Oven settings affecting cookie spread
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely h...
Jos Vast
Help us decide the ideal production amount for our soda crackers!
Hey everybody. I'm a chemical engineering student and as part of the final project of my bachelor's degree me and my group are working on the production of soda crackers from cassava, breadfruit, yam...
Jos Vast
Using Hot Air to Prevent Dough Sticking in Gauging Rolls: Is it the Best Option?
In one of my travels, I saw a factory using hot air on the cracker dough surface, between gauging rolls. Is this the best option when compared with room temperature or cold air, for mitigating dough s...
Jos Vast
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Jos Vast
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...
Jos Vast
Internal factor influencing shelf life of bakery products
Internal factor influencing shelf life of bakery products
Importance and definition of shelf life. Internal factors that influence microorganisms and thus shelf-life of bakery products.
Jos Vast
External factors influencing shelf life of bakery products
External factors influencing shelf life of bakery products
A thourough expert article in the shelf life series, by Jos Vast and Wouter Duisterwinkel, on four external factors in relation to microbiological spoilage.
Jos Vast
Biscuit paste
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit...
Jos Vast
Steel Band Stickiness Greasing Problem
We are the manufactures of chocopie, we face sickness issue in our steel band while running the base cake. Can you please suggest the process of steel Band Waxing to eliminate sticking? We tried band...
Jos Vast
Jos Vast wrote article
12 January 2022
Product Development With Fibres
Product Development With Fibres
Classify, benefits and challenges. Types of fibres and their benefits for human health. Learn more about using fibres in biscuit industry.
Jos Vast
Why does wire cut biscuit dough get sticky when using oil?
Hello When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky.It causes a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...)....
Jos Vast
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the...
Jos Vast
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking...
Jos Vast
Acrylamide Explained
Acrylamide Explained
Acrylamide definition, toxicity, and suggestion for biscuits and crackers. Acrylamide is a compound that can be created during the baking process of in particular grain and potato-based products.
Jos Vast
The Hurdle Technology: Shelf life part 4
The Hurdle Technology: Shelf life part 4
In this part we try to bring all these items together in an approach that can facilitate a prolongation of the shelf life.
Jos Vast
Encrusting machine
Hi everyone, has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min) I could find some produced in US and Germany, but their cost i...
Jos Vast
How can we use flat wafer scrap?
How can we use flat wafer scrap other than recycle into the wafer filling?
Jos Vast
How can we use flat wafer scrap?
How can we use flat wafer scrap other than recycle into the wafer filling?
Jos Vast
Garibaldi Biscuit
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to p...
Jos Vast
Garibaldi Biscuit
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to p...
Jos Vast
How to reduce swarf on biscuits from rotary moulder
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder? This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same res...
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