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Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
08.03.2021
Control blister/bubble intensity in salted Laminated Biscuits
Hello Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted laminated biscuit? Regards
Faran Project manager and Biscuit manufacturer
06.03.2021
Garibaldi Biscuit
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to produce Garibaldi biscuits. As you know, in this pr...
Peter Otten Senior Consultant Belts (Steinhaus GmbH Germany) and Consultant
24.02.2021
Changing the type of belt in tunnel ovens
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reason. Did you change from solid steel belt to mesh b...
lele io and
12.02.2021
recipes for rotary mould
hello, i just buy a mimac rotary moulder machine on secondsary market. I have no expertise on these kind of biscuits. Do you have some recipe to suggest? thank you. lele
09.02.2021
Biscuit hardness problem
Hello everyone, I have a problem with hard biscuit production, similar to petit beurre. We are working on a diesel oven with 3 burners, each has separate temperature control. upon cooling the biscuit, it becomes extremely hard to bite through, and...
How to reduce swarf on biscuits from rotary moulder
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder? This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same results are all machine speeds.
26.01.2021
Wafer maker - Bench Top
Hi. May I know if there is any wafer maker machine (bench top) available in the market? Bench top type suitable for lab scale. I am wondering if ice cream cone waffle maker is suitable to be used to make wafer sheet. Link below. https://www.youtub...
Sandro Fonseca . in Biotec Biscoitos e Processos and
23.01.2021
Sandwich cream
Does anyone have the parts manual in pdf of the Italian cream sandwich from Verplanet model SM 3200 year 2002, could you forward a copy?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
20.01.2021
Laminated snack crackers in steel belts?
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to heat transfer limitation (development, stack height...
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
01.12.2020
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 55ºC. Besides that, could line belts and equipment...
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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.