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
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...
Wafer Sheets with Shorghum Flour
We are currently using Refined wheat flour for baking wafer sheets. We tried using Sorghum (Jowar) wheat flour for baking the wafer sheets but we are facing problems. Can we please know a stable process to bake wafer sheets with Sorghum wheat flour....
Hard Dough Biscuit
I am having a problem with my biscuits; they are not rising to the level I want.
Saltine oven
Hi,
We have a DGF tunnel with CB5 belt to make saltine.
I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?)
OR as an alternative, if we replace it by a Z47/Z47R belt, can it...
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like product, what do you suggest to do?
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside)
Thanks
Your Moderator
Sara Han
Food technologist, currently part of the team at Biscuit People
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
530 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
Santiago Marino
Biscuit Technology Consultant
375 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
355 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
355 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
355 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
350 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.