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Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
06.04.2020
Filling donut-shaped moulded biscuits
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it possible to modify the stencil nozzle to match this...
Tanmoy Basak Production Manager(Food Technologist) and Biscuit manufacturer
21.03.2020
Checking Problem
How to resolved the checking problem in rotary molded(Digestive) biscuit.
Yasser Saad Production Head and Biscuit manufacturer
19.03.2020
Healthy biscuit
Dears, We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this project  If anyone can help us on this project plea...
Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Malted milk biscuits
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough And beside the fat, what is the main difference between the two dough types?  Thank you 
caramel filling recipe for wafers
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
Phillip Meile Chief Operations and Innovation Officer and Biscuit manufacturer
26.02.2020
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
G. Arumugam I am working in the biscuit manufacturing  different kind of biscuit cookies, cracker, cake, wafer, wire cutter cookies, double colour biscuit,depositer dropping cookies ect and also sweet,ball gum and bubble gum last 21 years. and Biscuit manufacturer
13.02.2020
Cracker
Cream  cracker biscuit wet size and dry size standard 
Packagin is simple
Packaging is simple I do regularly look into the questions posed in the techtalks. It calls my attention that there are few questions on packaging. Apparently, packaging does pose little problem in the day to day life. Still, Packaging is one...
Fouling on direct oven flue heat exchanger
Hello, I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been installed successfully on indirect oven lines, but I...
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Sara Han
Food technologist, currently part of the team at Biscuit People
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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.