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Encrusted Cookies
Dear Group Members
Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through this discussion .
Regards
Rasika
17.08.2019
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ，it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways to keep my cookie baked from the oven retain same...
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce nitrogen packaging or theres some technique to tre...
31.07.2019
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am forced to overturn a classic diagram like the rota...
01.07.2019
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
Cheese sprinkled on top of buns
Dear all,
Last year, I tried a burger bun, guess it was from a company in UK, with melted cheese on the surface. Basically it is a cheese sprinkling process directly after the proofer and prior entering the oven. During baking, the cheese will melt...
Cocoa Powder
Hi Everyone!
I just would like to ask if you can recommend a good supplier of dark cocoa powder, something similar to what they use for oreo cookies? I am aiming for that kind of dark cocoa color. I have tried some dark cocoa powder (heavily alkaliz...
22.06.2019
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction issues. thank you
30.05.2019
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
Total Cost of Ownership and Net Present Value
Dear all,
I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppliers which one has the best option given more compl...
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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
1,050 biscuits
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700 biscuits
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Biscuit Technology Consultant
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Managing Partner/ Founder/ Senior Bakery Consultant
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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
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
Mrs Beyhan Ozenli
Bakery Consultant
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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.