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
Anonymous User
13.09.2018
Chemical reaction during mixing biscuit dough
dear all  good morning, want to know what type of chemical reaction take place during mixing (biscuit dough) plz help me to explain in detail  regards abadat hussain
31.08.2018
leavening agents selection
Dear Sir or Madam, I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough? Are there any guideline for that? Thank you...
Mike Edge Sales & Technical Support. in Arville and Equipment manufacturer
23.08.2018
Which endless rotary moulder belt is best for a gluten free biscuit?
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
Distance between two Biscuit..
Dear Sir, I have the following question. After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only...
Mike Edge Sales & Technical Support. in Arville and Equipment manufacturer
22.08.2018
Rotary moulder belt - conditioning methods
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
Mike Edge Sales & Technical Support. in Arville and Equipment manufacturer
17.08.2018
rotary moulder rubber roller Shore Hardness.
What shore hardness do you recommend on the rubber roller for rotary moulding? Also is the shore hardness messured in Shore A or Shore D? 
How to eliminate blisters on crackers?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point? 
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
10.08.2018
Sheeter biscuit Puffing
Hi I am adding a certain quantity of ammonium bicarbonate in sheeter biscuit of course it's a cracker type and make cream sandwich.  For achieving more puffing I need to add more ammonium bicarbonate to achieve a certain weight after baking within m...
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
10.08.2018
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
Suresh Gopalan and
08.08.2018
i need standard operating procedure for biscuit factory
Good morning my dear friends.For my last question, i got help from Mr.Aurangazeb Khan and another madam.Thanks a lot to both of them. Now kindly help me to stabilise and implement new systems in our factory, i need standard operating procedure for b...
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
520 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Santiago Marino
Biscuit Technology Consultant
340 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
300 biscuits
Lutz Popper
Scientific Director
300 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 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.