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
26.10.2018
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled biscuit.
My challenges are 1. I can not have a she...
23.10.2018
Looking for packing automation for a factory in Bulgaria. Can you recommend a manufacturer of the equipment?
22.10.2018
How far torque VS time graph of dough mixer vfd is reliable in deciding dough consistency?
22.10.2018
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn starch). Although I liked the consistency of it....
21.10.2018
We are facing a repeated rubber roller failure issue in one particular rotary moulder, what could be possible reasons?
Oven zone lengths
How designers decide oven zone length, no. of zones required for given biscuit variant?
Biscuit weight reduction
Dear Sirs,
I want to reduce the weight of biscuit and maintain the dimension. Currently I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight....
Cookies crumbliness
Product: wirecute cookies
Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persisting.
product is getting crumbly, it means crumbs p...
09.10.2018
Could you please send me Duncan manleys book at (********) I would be really grateful
07.10.2018
Hello,
We
produce a gluten free wafer with potato and corn starch in a ratio of 60%
potato and 40% corn flour. The wafer sheet became hard, non-crisp and very
chewy in the shelf life. In the same line we produce a wafer with 100% po...
Your Moderator
Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
Santiago Marino
Biscuit Technology Consultant
525 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
355 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
355 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
350 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.