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06.06.2022
Hi biscuit people!My team and
I are looking for almond flour manufacturers to develop recipes for oven baked snacks with
this material.
Based on our
research, there are two types of almond flour: the conventional type and the partially
deoiled...
02.06.2022
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
30.05.2022
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...
28.05.2022
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
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?
09.05.2022
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
03.04.2022
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
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...
02.03.2022
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.
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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
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Scientific Director
700 biscuits
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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
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Jacob van Kogelenberg
40 years experience in packaging
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Product Development Manager | Biscuit Expert | Subject Matter Expert
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Mrs Beyhan Ozenli
Bakery Consultant
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Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
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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.