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
Suresh Gopalan and
01.08.2018
Required documents for HACCP
Dear All, I am working in Nigeria ,heading a biscuit factory.i want to introduce HACCP ,can anyone help me with the required documents please?? My ID gs1965tnj@gmail.com.Thanks
How to avoid shape changing in crackers?
Sir, We are producing centre filled farmented bear shape crackers. After forming the dough piece shape is ok. But after oven crackers, the shape is changing. Crackers going to be larger in width and smaller in length. I do not understand what can I...
What is the difference in between water soluble flavors and oil soluble flavours?
Hi Dear All Group Members . Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water soluble flavors and oil soluble flavours? 
Anonymous User
25.07.2018
Cracker began to increase its width, problems in box.
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it? Than You
Anonymous User
24.07.2018
Savoury cracker biscuits
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit  What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling 
Anonymous User
24.07.2018
Oil Spray and Lye Bath
Can anyone give me reference of oil spray and lye bath specialist suppliers for existing biscuit lines? I don’t need reference of the biscuit equipment manufacturer as many of them outsource it. 
Vertical spindle mixer for sponge dough
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I understand many have discontinued that practise today....
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
24.07.2018
Invert Syrup replacer
what could be the invert syrup replacers without affecting the quality of product? plz suggest some good cost effective way or we can reduce its use by combination with another ingredient?
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
22.07.2018
micro ingredients dosing systems for biscuits mixers
what kind of auto dosing systems for micro ingredients for mixers are available. which companies are giving these services reliable? for bulk ingredients what could be the possible companies who are providing the services?
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.