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UK flavouring house
Hi all - please may I ask if anyone has any good & reliable UK based flavouring companies they use - any contacts would be welcome ( looking for traditional Uk flavouring / cheese / bacon / spice / etc typically used on crisp & crackers etc )...
Gluten free chocolate chips cookies
Development of a gluten-free chocolate chip cookies. The texture of the cookie is very sandy and it crumbles. The starches that can be used are from potato or tapioca in their various forms.. It is not possible to use rice or corn starch in this case...
Checkerboard Cookie
Dear friends,
I'm tryin to produce a Checkerboard Cookie in a Twinny equipment, extruding a clear (simple vanilla dough) together with a dark dough ( made with cocoa powder) by extrusion and wire cutting. The problem I'm having it that doughs are not...
What Are the Ideal Fat and Lecithin Levels for Low-Viscosity Coatings?
In the production of coating for confectionery, where it is refined in ball mills. Can you suggest what is the level of fat and lecithin that should be used under normal conditions? This is for application on coated biscuits and it should have a low...
Bermuda Biscuits Are Not Rising
My bermuda biscuits are not rising while baking. How best can l deal with the problem. I have tried cutting water by 10 and increasing the mixing time but still the problem wont go away. Also tried increasing my ammonium bicarbonate by 2.5kgs still n...
Stroopwafel fillings
Hi! I need to develop a stroopwafel, and I would like to know what moisture level would be fine for the fillings to make it possible a one-year shelf life. Could someone help me with it?
Optimal Baking Profile for Rotary Moulded Shortbread
Can you advise of rotary moulded shortbread baking profile?
How to Keep Chocolate Chips on the Surface of Chip-Moulded Biscuits
For chip moulded biscuits, do you have any suggestions on how to get the chips to show on the surface? I find that they go to the base of the biscuit and the chocolate chips are visually lost.
Which Adjustment Reduces Biscuit and Cracker Production Costs More Effectively?
If I want to reduce final cost in biscuit and crackers production, which one is more effective, formulation adjustment or processing adjustment?
Biscuits crack
Hello everyone, I recently had a problem with some petit beurre biscuits breaking (petite beurre but with more fat and sugar) . I specify that initially they were with metabisulfite and now they are with protease. We took into account the migration o...
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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
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Scientific Director
700 biscuits
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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Bakery Consultant, International Food Processing Consultancy
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40 years experience in packaging
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Product Development Manager | Biscuit Expert | Subject Matter Expert
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Bakery Consultant
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The old biscuit man--Biscuit Foodchain from field to supermarket
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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.