Tech talks
Exchange Ideas, Share Tips, Ignite
Conversations
Join the Biscuit People community today, and
let's bake the world a better place, one cookie at a time!
Sort by
Show
Process flow diagram of Toast Biscuit
Please share process flow diagram of toast or rusk biscuit.
15.11.2019
Need help for making production line specification of soft cookies line such as :
1. Wire cut
2. Deposited
3. Fruit filled
4. Capacity : 500kg/hr
5. Fuel : LPG
Could you help me.
Cream noozle blockage of stick wafer
We are using Haas stick wafer machine. Recently we found cream noozle get blocked after one or two hr running.
Please let us know your expert advice, how to get rid of nozzle blocking by the cream.
hard soda crackers
hi,
I am currently starting to do my soda crackers. i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely wheat flour with protein between 9-10 percent.
I...
Cracker cutter - pilot
Hi all,
Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the pins when cutting.
Hope anyone can give som...
Encrusted Cookies
Dear Group Members
Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through this discussion .
Regards
Rasika
17.08.2019
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ，it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways to keep my cookie baked from the oven retain same...
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce nitrogen packaging or theres some technique to tre...
31.07.2019
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
01.07.2019
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
480 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Lutz Popper
Scientific Director
290 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
285 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
250 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
235 biscuits
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.