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Bermuda Biscuits Are Not Rising
My bermuda biscuits are not rising while baking. How best can l deal with the problem. I have tried cutting water by 10 and increasing the mixing time but still the problem wont go away. Also tried increasing my ammonium bicarbonate by 2.5kgs still n...
Stroopwafel fillings
Hi! I need to develop a stroopwafel, and I would like to know what moisture level would be fine for the fillings to make it possible a one-year shelf life. Could someone help me with it?
10.06.2025
How to improve the texture of crackers to achieve the target crunchy, crispy, and puffy layer. I have already adjusted the usage of fat, cornstarch, and leavening. I'm using 10-20% fat and 5-10% cornstarch, and its result is soft crispy instead of cr...
10.06.2025
What is the parameter in baking that needs to be adjusted if we want to avoid cracks in the biscuit surface? I already adjusted the sugar amount in the formulation, but it's not working
03.06.2025
The health trend of protein-enriched products is growing. Everyone is talking about protein, and most of them are also talking about plant-based protein. This could also be seen at the Expo West exhibition held in LA recently. In developing products...
27.05.2025
In no gluten wafers with around 40% jowar flour, want to know which other ingredients will give spread and strength of the sheet. I am adding around 0.3% (on batter basis)xanthan gum in the recipe. Any idea of addition of ingredient which give furt...
23.05.2025
Hi everyone,
during the development process I`ve faced a problem sprinkling sugar on cracker.
I would like to get the result like in the product in the link https://www.artiach.es/p/princesa
What is the technology for sprinkling sugar for this type o...
20.05.2025
For the transport of aerated fatty filler, what type of pump do you suggest? Considering that the distances to the consumption area are more than 5 or 6 metres of piping. Consumption 600 kg/hr. Filler density 0.9 g/cc. Fat %: 30 to 34 %.
07.05.2025
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter.
The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endlessly woven. The loop is hand-stitched with cotton ya...
06.05.2025
What are the most effective requirements to mitigate filled naked wafer sticks fropm becoming soggy ? Should the cutting and packaging areas have RH% and temperature control? Can we control HR% inside cooling tunnels or buffers?
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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Iain Davidson
Director, Baker Pacific
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Scientific Director
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Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
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Biscuit Technology Consultant
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Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
495 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
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Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
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Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
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Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
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The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.