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Sonia Maria Broglio Food Engineer - working as a Consultant since 2011, with more than 20 years of experience with cookies and crackers. and Consultant
Heat resistant cookie filling
Dear friends, I need to develop a heat resistant cream filling for cookies. It needs to be like a melting filling, almost liquid, to be well appreciated. I did some trials but the cream filling is turning very hard after baking. Does someone would...
Sonia Maria Broglio liked this Answer
Sonia Maria Broglio Food Engineer - working as a Consultant since 2011, with more than 20 years of experience with cookies and crackers. and Consultant
Heat resistant cookie filling
Dear friends, I need to develop a heat resistant cream filling for cookies. It needs to be like a melting filling, almost liquid, to be well appreciated. I did some trials but the cream filling is turning very hard after baking. Does someone would...
Sonia Maria Broglio liked this Answer
Dorian Kusznir Founder at DPMK Group LLC and Consultant
Dorian Kusznir
24.06.2025
AI, Digital Transformation, IoT & Digital Twins
AI, digital transformation, digital twins, IoT - can someone provide a clear overview of what these are and suggest where to begin?
Doron Golschiener liked this 2 answers
Evita Riviani Achmadi Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist and Consultant
How to make texture crackers crispy crunchy?
How to improve the texture of crackers to achieve the target crunchy, crispy, and puffy layer. I have already adjusted the usage of fat, cornstarch, and leavening. I'm using 10-20% fat and 5-10% cornstarch, and its result is soft crispy instead of cr...
Evita Riviani Achmadi and 1 other liked this Answer
Evita Riviani Achmadi Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist and Consultant
How to Prevent Surface Cracks in Biscuits?
What is the parameter in baking that needs to be adjusted if we want to avoid cracks in the biscuit surface? I already adjusted the sugar amount in the formulation, but it's not working
Evita Riviani Achmadi and 1 other liked this 4 answers
Seeking Sprouted Legume Flour Supplier for Industrial-Scale Production
The health trend of protein-enriched products is growing. Everyone is talking about protein, and most of them are also talking about plant-based protein. This could also be seen at the Expo West exhibition held in LA recently. In developing products...
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Srinivasan Subramaniam .I am ex britannian (Britannia Industries ltd) and into all the fields of bakery. very much interested to learn things further. At present doing different concept products in bakery. in Ororflavours and Chemicals LTD and Ingredients manufacturer
No Gluten Wafer Sheets
In no gluten wafers with around 40% jowar flour, want to know which other ingredients will give spread and strength of the sheet. I am adding around 0.3% (on batter basis)xanthan gum in the recipe. Any idea of addition of ingredient which give furt...
Srinivasan Subramaniam liked this 1 answer
Daryna
23.05.2025
Sugar topped biscuits (Little Hearts)
Hi everyone, during the development process I`ve faced a problem sprinkling sugar on cracker. I would like to get the result like in the product in the link https://www.artiach.es/p/princesa What is the technology for sprinkling sugar for this type o...
Daryna liked this 4 answers
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
Omar Schmidt
20.05.2025
Which Pump to Use for Aerated Fatty Filler?
For the transport of aerated fatty filler, what type of pump do you suggest? Considering that the distances to the consumption area are more than 5 or 6 metres of piping. Consumption 600 kg/hr. Filler density 0.9 g/cc. Fat %: 30 to 34 %.
Daniel Jogal and 1 other liked this 1 answer
Lefteris Makras Research & Development Director and Biscuit manufacturer
Supplier for printing belt for reciprocating cutter
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter. The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endlessly woven. The loop is hand-stitched with cotton ya...
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1-10 of 294 items
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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Iain Davidson
Director, Baker Pacific
1,050 biscuits
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Scientific Director
700 biscuits
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Biscuit Technology Consultant
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Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
495 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
355 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
350 biscuits

The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.