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Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
20.10.2017
Maximum % of lecithin amount in sandwich cream filling
What is the maximum amount of soy lecithin that is acceptable in a sandwich cream filling, without impacting cream fat crystallization?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
20.10.2017
Topping salt detaching from crackers between application and packaging
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best distance from salt applicator to conveyor belt?
Cooling conveyor
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
Anonymous User
09.10.2017
Caramel wafer
what is the best solution for raising of caramel wafer shelf life and be soft in all over its shelf life?
Anonymous User
09.10.2017
How we can increase or decrease biscuit/cracker size until can packaging them well?
How we can increase or decrease biscuit/cracker size until can packaging them well?
Anonymous User
05.10.2017
Shrinkage of the dough
Shrinkage of the dough after chipping why Hi Fatih need Scientific answer I spoke about the strength of gluten (meaning what is the strength alone is enough to be a cause in shrinking ) The other reasons do not
Iain Davidson Director, Baker Pacific in Baker Pacific Ltd and Consultant
04.10.2017
Rotary moulder pressure roll
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
Anonymous User
04.10.2017
Cracker ovens
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
Natural alternatives for gluten modification in biscuit doughs
What would be the best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten modification in hard biscuit dough processing ?
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15 biscuits
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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.