Episode 5: McVitie's Digestive

In the fifth episode of the Biscuit People Podcast,  Jos Vast and Jacob van Kogelenberg are giving us insight into McVitie's Digestive.

To begin, as Jacob mentioned, the packaging of the biscuits is fairly tight, yet there is still room for biscuits to move back and forth inside that package. It turned out that the packaging machines were "sloppy" and gave some less-than-ideal results. 

Jacob showcases another variant of the McVitie’s packaging, does different packaging effect the shelf life of the same product?

Jos told us that there is a considerable chance of oxidation when a product is exposed to a sufficient amount of light or oxygen. Is this a high-risk product? Because this is a rotary moulded biscuit, the fiber, protein, and starch ratio must be carefully monitored. What else should we monitor in the production of McVitie's Digestive and how it affects the final product? Also, what other ingredients can be used for the production of these biscuits?

Later in the episode Jos and Jacob, break up the biscuit and discuss the docking holes of the McVitie's Digestive, how do the docking holes on this biscuit release moisture, and what are the challanges during the baking process of the biscuit?

"If the docking hole is too deep, with a rotary moulded biscuit then it's also very difficult to extract the product“, explained Jos.

Additionally,  as Jos mentioed this type of biscuit can also be made using the sheeting and cutting process, what are the key differences between these 2 processes?

Jos also mention the importance of how dough is processed and how it can affect the whole manufacturing process, and can the consumers of these biscuits notice the difference?

The Biscuit People podcast host Mario, wanted to know how manufacures decide what type of process to go for.

Of course there are some up and down sides when deciding to use both processes, like what process provides you with a more consistent size, and during what process can there be additional gluten development?

Towards the end of the episode, Jos and Jacob touch on fiber contents of the McVitie's digestive, and how this product opens a lot of possibilities for future development considering the current consiousness of consumers regarding the effects of ingredients have on their health and digestive system.

If you are a food technologist or researcher interested in developing healthier and more sustainable biscuit options, the insights provided in the Biscuit People Podcast can help guide your research and development efforts. So make sure to tune in to the latest episode of The Biscuit People podcast!