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
Sara Han and Other
02.06.2022
Looking for caramel suppliers for wafers
Hi Biscuit People,I have a question for you.. Which raw material suppliers are the best if I want to make wafers with low water activity caramel filling? Thank you in advance
Appearance of white spots on the wafer cone, how to resolve?
Dear group members. Does anyone know how to explain/solve the problem of white spots on the wafer cone as shown in the photo below. What could be causing these spots on the wafer cone?We used the Walterwerk kiel germany wafer machine model Jupiter 69...
Hardness of caramel biscuits
Dear Members,I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and  not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased i...
17.05.2022
Water migration in cream filled puff pastry
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor.      But in a time lapse of one week , the pastry roll turns wet and the filling cream is missed.   Any advice?  
Oven maintenance checklists
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
03.04.2022
Advice on a generic recipe and a generic process of Snack fish Crackers type?
Hi and good morning.  I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help me with a generic recipe and a generic process for...
20.03.2022
Where to Find Natural Leavening Agent?
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients are very basic: whole wheat flour, oats, rye wheat...
Cookies
I need help to make chocolate chip cookies similar to GRIESSON cookies 
Faran Project manager and Biscuit manufacturer
02.03.2022
Cake Technologists
Hello everyonewe in Iran looking for a Cake production technologist, for commissioning cake products, please if you can or know someone who can participate in this project.
Basab Kumar De Operation Manager, Baraka Biscuit factory and Baraka Chips factory, Saeed Group, Sudan. and Biscuit manufacturer
28.02.2022
Biscuit paste
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit paste ?
Your Moderator
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
520 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Santiago Marino
Biscuit Technology Consultant
360 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
345 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
300 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.