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08.07.2025
When should a company transition from rack ovens to tunnels given the capital cost and process differences between the two? In particular the fact that the throughput of a tunnel oven will require investment in faster packaging equipment.
01.07.2025
Am trying to develop a low cost cookie .Anyone who can help with recipe ideas will be most welcome. It has to be semi sweet.
30.06.2025
Dear friends,
I need to develop a heat resistant cream filling for cookies.
It needs to be like a melting filling, almost liquid, to be well appreciated.
I did some trials but the cream filling is turning very hard after baking.
Does someone would...
24.06.2025
AI, digital transformation, digital twins, IoT - can someone provide a clear overview of what these are and suggest where to begin?
Bermuda Biscuits Are Not Rising
My bermuda biscuits are not rising while baking. How best can l deal with the problem. I have tried cutting water by 10 and increasing the mixing time but still the problem wont go away. Also tried increasing my ammonium bicarbonate by 2.5kgs still n...
Stroopwafel fillings
Hi! I need to develop a stroopwafel, and I would like to know what moisture level would be fine for the fillings to make it possible a one-year shelf life. Could someone help me with it?
10.06.2025
How to improve the texture of crackers to achieve the target crunchy, crispy, and puffy layer. I have already adjusted the usage of fat, cornstarch, and leavening. I'm using 10-20% fat and 5-10% cornstarch, and its result is soft crispy instead of cr...
10.06.2025
What is the parameter in baking that needs to be adjusted if we want to avoid cracks in the biscuit surface? I already adjusted the sugar amount in the formulation, but it's not working
03.06.2025
The health trend of protein-enriched products is growing. Everyone is talking about protein, and most of them are also talking about plant-based protein. This could also be seen at the Expo West exhibition held in LA recently. In developing products...
27.05.2025
In no gluten wafers with around 40% jowar flour, want to know which other ingredients will give spread and strength of the sheet. I am adding around 0.3% (on batter basis)xanthan gum in the recipe. Any idea of addition of ingredient which give furt...
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Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
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Iain Davidson
Director, Baker Pacific
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Scientific Director
700 biscuits
Jos Vast
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Biscuit Technology Consultant
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Food Consultant | Raw Material, Product Development, Formulator, Packaging...
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Bakery Consultant, International Food Processing Consultancy
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40 years experience in packaging
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Product Development Manager | Biscuit Expert | Subject Matter Expert
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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.