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
Donna Peacock founder highlalnd crackers and Biscuit manufacturer
22.04.2020
Cracker makers
Hi, l am having trouble  sourcing  a bakery to produce my gluten free crackers. All ingredients have  been sourced and premixed by supplier, bake and pack requested, brc prefered. 
22.04.2020
High Energy Biscuit
Hello, We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we...
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
06.04.2020
Filling donut-shaped moulded biscuits
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
Non egg cakes
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme we can mix with starch to get the proper cakes.
Tanmoy Basak Production Manager(Food Technologist) and Biscuit manufacturer
21.03.2020
Checking Problem
How to resolved the checking problem in rotary molded(Digestive) biscuit.
Yasser Saad Production Head and Biscuit manufacturer
19.03.2020
Healthy biscuit
Dears, We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project  If anyone can help us on this project plea...
Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Malted milk biscuits
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough And beside the fat, what is the main difference between the two dough types?  Thank you 
caramel filling recipe for wafers
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
Phillip Meile and
26.02.2020
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
Your Moderator
5 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
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
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.