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
Soft Dough Cookies
How do l eliminate a bone on my biscuits cookies? If l increase the heat, the biscuits get burnt. My recipe:
Flour 100kg
S1 Shortening 30kg
White sugar 30kg
Ammonium Bicarb 500g
Bicarbonate of soda 1.250kgs
Lecithin 800g
Milk reaction 250g
Sa...
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump.
My recipe:
225 kgs Icing sugar
90 kgs Fat
100 grams Salt
100 grams L...
Grisbi from Vicenzi
We are studying the possibility of making Vicenzi's Grisbi. https://www.matildevicenzi.com/types/grisbi/
It seems that the filling is quite fluid.
1. How can this filled cookies be formed (co-extruder?) and any special processing consideration?
2. W...
Books on Recipes and Formulation
Hello Everyone. Are there any books or papers with a lot of workable biscuit recipes and formulations that I can use for production? Please share.
Hard and soft dought biscuit production
Hi biscuit people!
We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies.
Thanks
Cracker Flakiness
Hi,
Needed input to get more flakiness and open texture in Mini Crackers.
Tried dusting
High Heat & High Moisture Initial zones Oven Profile
Use of enzymes like Proteases, Amylases and Arabinases
What is the best suitable wheat flour to be u...
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
Cracker Width Expansion: Causes and Solutions
Good Day to all,
We produced crackers just like Malkist.
We encounter a problem in dimension, the width of our
cracker expands by 2mm (from the maximum width of 70mm we get 72mm) and our
packaging finds difficulties in packing our product. Th...
Sulfite Calculation
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.Based on the Sodium Metabisul...
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
520 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Santiago Marino
Biscuit Technology Consultant
360 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
345 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
300 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.