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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...
22.07.2025
How should I structure an AI project? Where do I begin?
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...
08.07.2025
When should a company transition from rack ovens to tunnels given the capital cost and process differences between the two? In particular the fact that the throughput of a tunnel oven will require investment in faster packaging equipment.
01.07.2025
Am trying to develop a low cost cookie .Anyone who can help with recipe ideas will be most welcome. It has to be semi sweet.
Heat resistant cookie filling
Dear friends,
I need to develop a heat resistant cream filling for cookies.
It needs to be like a melting filling, almost liquid, to be well appreciated.
I did some trials but the cream filling is turning very hard after baking.
Does someone would...
24.06.2025
AI, digital transformation, digital twins, IoT - can someone provide a clear overview of what these are and suggest where to begin?
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?
How to make texture crackers crispy crunchy?
How to improve the texture of crackers to achieve the target crunchy, crispy, and puffy layer. I have already adjusted the usage of fat, cornstarch, and leavening. I'm using 10-20% fat and 5-10% cornstarch, and its result is soft crispy instead of cr...
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Sara Han
Food technologist, currently part of the team at Biscuit People
20 biscuits
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Director, Baker Pacific
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Scientific Director
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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George W Wright
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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.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
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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.