Biscuit TechTalks | Biscuit People

resolved

by Jose Carlos Azevedo on 05.05.2019

9 answers

Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diameter? It is baked in solid steel band in a 5-zone...

baking CCC moisture

2

Analyzing biscuits

by Christian Jonassen on 03.05.2019

5 answers

Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, audio test? Christian

biscuit production biscuits equipment

1

Food Colours

by Rasika Ekanayake on 19.04.2019

1 answer

Dear All Group members Please can any one explain about the following mention definitions about the food colors, Primary Synthetic Food Colours Blended Food Colours Lake Food Colours waiting from your valuable comments . Regards Rasika

colouring

1

Wafer

by Rasika Ekanayake on 12.04.2019

3 answers

Dear All Group Members Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . Regards Rasik

wafer processing

1

Flavour suggestions

by Rasika Ekanayake on 11.04.2019

2 answers

Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy ) Regards Rasik

food flavours

1

Cracker development

by Phillip Meile on 06.04.2019

2 answers

I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.

crackers blisters

1

Flavour

by Rasika Ekanayake on 04.04.2019

3 answers

Dear All Group Members Please can possible to advise , how to replace the Milk Butter & Cocoa Powder totally from the law cost Short Dough type biscuits for mass market production . Regards Rasik

food flavours

1

Back side color problem

resolved

by Mohammed Al-Atari on 14.03.2019

4 answers

Dear all Any can help on attached image, hard biscuit “Small Size” always show white color in back side It is oven issue or recipe issue ? I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but sti...

colouring help

1

acidulant

by Osman Kırmızı on 02.01.2019

3 answers

Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)

sapp baking powder

4

vacancies

by Mohammed Al-Atari on 23.12.2018

1 answer

Dears We are looking for below vacancies for biscuit manufacture in Jordan - Packaging Machine Operator (vertical, sandwich and flow back machines) , 6-8 years experience - Senior Electrical technician , 5-7 years experience - production manger , 10...

jobs

2