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Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
23.09.2021
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and they bend during cooking. We use an electric conv...
02.09.2021
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder, The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like. I have ver...
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water
(~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence
has increased significantly. Could these two factors be related? I normally
associate checking with inadequate moisture removal during baking, or...
10.08.2021
Hi everyone,I tried funding a new line of filled shortbread biscuits via crowdfunding (Kickstarter), however the campaign did not go well (here is how they looked like in various flavours).I realise the audience here is worldwide and tech-oriented, h...
06.08.2021
Hello everybody, can someone send me the contacts of the
manufacturers of thermoforming plastic packaging materials (blister packaging)?
Does anyone have experience with this type of packaging? The problem is to find
the right combination of mater...
29.06.2021
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larger the chip higher is the IMPRESSION of a real cho...
18.06.2021
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area. Pl consider the moisture loss as 18% when you have 100kgs dough. with at least 2% moisture still there in biscuits....
11.06.2021
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intended final product, and length of each zone ?What sh...
06.06.2021
Dear thank you about writing the article I would like to know how produce nutritional yeast please if you have videos how to make I'm so interested to do that thank you very much indeed
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Sara Han
Food technologist, currently part of the team at Biscuit People
20 biscuits
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Iain Davidson
Director, Baker Pacific
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700 biscuits
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Managing Partner/ Founder/ Senior Bakery Consultant
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Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
495 biscuits
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Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
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Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
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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.