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
Oven band selection
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Chocolate Inside Filled Cookies Getting Hard
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocolate liquid after baking?
Mundy Williams and
11.07.2022
Gluten Free Cracker Baking
We manufacture a line of gluten free crackers. The main ingredients are pumpkin seed flour, casava flour and sunflower seed flour. We sheet the dough to around 2mm and cut to shape with rotary cutters. We don’t yet have the budget for a continuous tu...
How to Write Finished Product Specification?
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
12.06.2022
Weight Issues with final cracker package
Hello Everyone,We have been having issues with the final packaging weight of cream crackers.  Each internal package should weigh around 167 grams * 6 packages = 1 kilo.  However, lately, we haven't been able to reach the desired weight and end up hav...
24.05.2022
Oreo cookies - recipe for Oreo type cookies?
Hi, 1. Is there any manufacturing scale recipe to be shared for oreo type cookies?2. Oreo cookies is consider short sweet, rich short sweet or semi sweet dough type?Thank you in adcanceRegards,Amye
05.05.2022
Shelf-Life of Lactation Cookies
Hi All,I am a home-based manufacturer of Lactation Cookies for breastfeeding mothers. I am now slowly scaling up my business and am in need of some help increasing shelf-life of the product as I have now started supplying to retailers. Currently the...
Recipe for soda crackers lamination and drying methods?
I need cream crackers recipe with fermentation mixing, lamination and drying methods. 
Matthew Linja Mixing and R and D Manager and Biscuit manufacturer
24.03.2022
Graham Crackers on a rotary - Does anyone have any tips for breakage of these crackers?
Hello everyone,I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting.  To enable the dough to run on the rotary I've had to decrease the hydration of the...
Wafer Sheets
Dear ALLIs any one is there to supply single wafer sheet production machine for our R&D purpose.  I heard that some one manufacturing same kind in china.  If you have contact details please give me.
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
480 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Lutz Popper
Scientific Director
290 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
285 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
250 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
235 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.