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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...
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...
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
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.
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...
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?
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...
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...
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and heterogeneous). Should I make changes in oil quant...
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Sara Han
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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.