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Kelvin Sams
17.10.2024
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
2 likes 2 answers
daniel chan
15.10.2024
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside) Thanks
2 likes 2 answers
Alma Executive manager and Other
Alma
05.10.2024
Petit beurre
This is our recipe for butter biscuit like petit beurre finger style: Palm oil shortening 15kg 4% Sugar 60kg 16% Premix vitamin 0.2kg 0.05% Lecithin 1.5kg 0.4% Whey 1kg 0.27% Ammonium bicarbonate 3kg 0.81% Baking soda 1.5kg 0.4% Dextrose 5kg 1.4% Me...
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Alma Executive manager and Other
Alma
05.10.2024
Petit beurre
Is it possible to get recipe for butter laminated biscuit like petit beurre and mixing procedure? Thanks in advance
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Victoria Self Employed NPD Interim/Consultant and Consultant
Victoria
02.10.2024
Gluten Free Cracker
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake. Dough is not laminated. It passes through gauge rollers...
1 like 3 answers
Evita Riviani Achmadi Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist and Consultant
How to Bake High-Quality Cookies from Frozen Dough?
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and maintain to get good quality cookies using this met...
1 like 2 answers
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
Omar Schmidt
17.09.2024
How to Reduce Vibration and Ensure Uniform Pinch and Cut in Crackers
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
2 likes 3 answers
Santiago Marino Biscuit Technology Consultant and Consultant
Best Practices for Cleaning a Stencil Hopper
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
2 likes 1 answer
Evita Riviani Achmadi Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist and Consultant
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
3 likes 4 answers
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
Jose Azevedo
27.08.2024
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
3 likes 4 answers
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The score is based on the number of 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.