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Jos Vast

Managing Partner/ Founder/ Senior Bakery Consultant
Bakery Academy
130
3
0
5
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.
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TechTalk Activity by Jos Vast
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Encrusting machine
by Jos Vast on 28.04.2021.
How can we use flat wafer scrap?
by Jos Vast on 16.04.2021.
How can we use flat wafer scrap?
by Jos Vast on 14.04.2021.
Garibaldi Biscuit
by Jos Vast on 08.03.2021.
resolved
Garibaldi Biscuit
by Jos Vast on 08.03.2021.
resolved
How to reduce swarf on biscuits from rotary moulder
by Jos Vast on 17.02.2021.
resolved
Laminated snack crackers in steel belts?
by Jos Vast on 25.01.2021.
resolved
Laminated Cracker Seasoning Application
by Jos Vast on 25.01.2021.
Seeking a mechanical icing solution
by Jos Vast on 12.01.2021.
Safflower Oil use in moulded biscuit dough
by Jos Vast on 03.12.2020.
resolved
Speculas Recipe
by Jos Vast on 20.11.2020.
resolved
First time doing crackers I have some problems
by Jos Vast on 09.10.2020.
Problems with mold and product longevity
by Jos Vast on 09.10.2020.
Stability of plain flat wafers
by Jos Vast on 14.09.2020.
Post bake jam deposite on cookie
by Jos Vast on 19.08.2019.
struggling to source die inserts
by Jos Vast on 25.06.2019.
Hello Panda Recipes
by Jos Vast on 23.08.2018.
dough stick on forming roller
by Jos Vast on 08.08.2018.
Long term course to learn biscuit technology in depth.
by Jos Vast on 08.08.2018.
Chocolate Filling
by Jos Vast on 11.07.2018.
Chocolate Filling
by Jos Vast on 03.07.2018.
Rnd outsource
by Jos Vast on 02.07.2018.
Starting biscuit production
by Jos Vast on 07.11.2017.
Biscuit/ cracker packaging
by Jos Vast on 12.10.2017.
Caramel wafer
by Jos Vast on 12.10.2017.
Cooling conveyor
by Jos Vast on 12.10.2017.
Natural alternatives for gluten modification in biscuit doughs
by Jos Vast on 03.10.2017.
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