Jos Vast
Bakery Academy
Netherlands
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
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Bio
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, Asia, Africa and Latin America.
Achievements
Master Wordsmith
Keynote Maestro
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User points
Biscuits 530
Resolved questions 70
Tech talks questions 0
Published articles 160
Conference lecture 300
Biscuit People Academy 0
Latest activity
Jos Vast
answered a question
08 August 2018
Long term course to learn biscuit technology in depth.
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments requir...
Jos Vast
answered a question
11 July 2018
Chocolate Filling
Hi
I am looking some advice about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point .
1. What characteristics need for the chocolate & Jam ?
2.What kind of...
Jos Vast
answered a question
03 July 2018
Chocolate Filling
Hi
I am looking some advice about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point .
1. What characteristics need for the chocolate & Jam ?
2.What kind of...
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Dough depositor
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Biscuit Stick Production Line ( Hard Biscuit Line )
We can provide you a complete Hard Biscuit Production Line with customized capacity that includes a specialized Mixing System, Forming Syste...
Jos Vast
answered a question
02 July 2018
Rnd outsource
Hi , I'm looking for Rnd outsource , making low aw caramel or fruit jam filling . Application for wafers and biscuit
Jos Vast
answered a question
07 November 2017
Starting biscuit production
I have no experience in biscuit production but want to go into the industry in Nigeria. I will really appreciate if you can guide me STEP BY STEP on how to start. First the kind of equipment required...
Jos Vast
answered a question
12 October 2017
How we can increase or decrease biscuit/cracker size until can packaging them well?
How we can increase or decrease biscuit/cracker size until can packaging them well?
Jos Vast
answered a question
12 October 2017
Caramel wafer
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Jos Vast
answered a question
12 October 2017
Cooling conveyor
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more...
Jos Vast
answered a question
03 October 2017
Natural alternatives for gluten modification in biscuit doughs
What would be the
best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten
modification in hard biscuit dough processing ?
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Jos Vast
joined
02 October 2017
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 f...