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Jos Vast
Jos Vast Managing Partner/ Founder/ Senior Bakery Consultant in Bakery Academy and Consultant
Jos Vast
Bakery Academy
Netherlands
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
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All (70) Articles (12) TechTalk (47)
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...
Featured products
Equipment Ball Mil produced by SCHALLER Solutions
SCHALLER Solutions
Ball Mil
High Performance: Short processing times with double-jacketed hot-water system and optional stock tank mixer (agitator). Efficient &...
Ingredients Liège Waffle Mix produced by Couplet Sugars
Couplet Sugars
Liège Waffle Mix
Thanks to their carefully balanced formulation, our Liège Waffle Mixes are designed to deliver authentic Belgian sugar waffles with optimal...
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.
Featured companies
CEPI Spa Equipment Manufacturer from Italy logo
CEPI Spa
Direct manufacturers of bulk-handling systems for the food industry. Fully automated systems for the...
Italy
Bakery Solutions Consulting from Pakistan logo
Bakery Solutions
On-site and Online Consultancy/Training in Product Development of Biscuits, Crackers,Wafers,Cakes an...
Pakistan
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
Bakery Academy
Bakery Academy
Bakery Academy : with passion, thriving and transferring the art and science of Baking
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...
Jos Vast
Laminated snack crackers in steel belts?
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to h...
Jos Vast
Laminated Cracker Seasoning Application
Hello All, we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have...
Jos Vast
Seeking a mechanical icing solution
I have a small production facility (260 sq ft), turning out 1,000 biscuits per day. It's just me and I have automated the mixing, moulding and bagging, but icing is still done by hand dipping. The bi...
Jos Vast
Jos Vast wrote article
01 January 2021
Shelf Life - Introduction
Shelf Life - Introduction
This article is going to give you an answer: What is the shelf life of food and its meaning? Importance of shelf life and what can impact on prolonged shelf-life?
Jos Vast
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
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
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...
Jos Vast
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
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
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
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
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
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...
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