# Tech talks

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22.01.2023
Waffle cone inflated
Hello, we are producing wafle cones 160mm in length in an automatic 37 mould oven on the rate of 1300- 1500 cones per hour. We have a problem that some of the wafers tend to get inflated as soon as the mould opens after cooking. This makes the waf...
22.01.2023
Sulfite Calculation
Hello everyone,I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.Based on the Sodium Metabisul...
18.01.2023
Weight of the Dough
Dear all, do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full mould of bread with lid on the mould? If any th...
17.01.2023
Teething biscuits for babies, very hard biscuit
Hello,I work as a baker for a company that makes teething biscuits for babies. I have been tasked with finding a way to make the biscuits harder to break. So basically I am trying to make something safe to eat but too strong to break. The aim is for...
16.01.2023
Problems With the Surface of the Cookies and Their Breakage During Packaging
Hello to everyone. Can you help us with how can we make the cookie have a smoother surface and not break during packaging?
11.01.2023
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen since we started using a non-palm, liquid lipid (use...
23.12.2022
Required length of cooling conveyor
What is the required length of the cooling conveyor for a 100ft tunnel oven baking soda crackers? The band is 1 meter wide.
08.12.2022
How to Slower Down the Hydration of Dough?
Dear All, We are facing problem in our soft dough biscuit at Moulding area (hydration of soft dough is so fast that way, discharge of dough at Moulding is less and rejection ratio is high) Our soft dough biscuit has less vegetable shorten...
08.12.2022
Wafer Cream Consistency - How to Get Heavier, and Harder Cream?
Our wafer cream is light, (s.g. 0.9) (we are mixing the cream with a beater in a planetary mixer) and soft. We would like to get a cream with totally different eating quality. Please advise how we can get heavier, and harder cream.Thanks.
09.11.2022
Protein crunchy wafer - How to get the filling to be more spreadable?
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling to be more spreadable? While spreading protein enri...
41-50 of 391 items
15 biscuits
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40 years experience in packaging
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Biscuit Technology Consultant
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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Joe Pocevicius
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Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
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Andrew Hughes
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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.