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
20.01.2026
Hi dear all.
I have a customer who has a Polin Twiny Machine - Twi - 01.
We are having some difficulties to make diverse products, changing programming and things like this.
We don't have the Manual of Operation or Instructions for this equipment....
01.01.2026
Good Morning, please I have this situation, we produce semisweet biscuits, we bougth a new line and still using the actual recipe, but we have the following problem; the biscuits goes with good shape, and correct length, width and ovenspring, but aft...
01.01.2026
Good Morning, please I have this situation, we produce semisweet laminated biscuits, we bougth a new line and still using the actual recipe, but we have the following problem; the biscuit goes with good shape, and correct length, width and ovenspring...
25.10.2025
Working with a biscuits factory that is limited to rotary moulding, I'm looking for recipes and process descriptions for savoury types of biscuits/cookies. It could be plain savoury biscuits, cheese cookies, digestive type, or sandwich-type biscuits...
21.10.2025
I'm looking for a manufacturer of piped cookies (spritz-style), enriched with milk protein, produced by piping.
The product is developed in our R&D lab — I’m only looking for a manufacturer on behalf of one of our clients.
Preferably located in Eur...
Anonymous User
14.10.2025
What Is the Required Proportion/Ratio of Water and Oil to Flour in the Production of Pretzels Using the Roller Forming Technology?
03.10.2025
Dear friends, I need to develop a heat resistant chocolate and Jam filling for Tartlets. It needs to be deposited before oven. Did some trials but the Jam filling is not turning as targeted . Can anyone help and advice on developing some recipes ? Mu...
Salt externally to savory rolled cookies
Good morning everyone. I'd like to understand the best way to apply salt externally to savory rolled cookies. I'm trying to create noticeable granules on the outside of the cookie. Thank you in advance.
UK flavouring house
Hi all - please may I ask if anyone has any good & reliable UK based flavouring companies they use - any contacts would be welcome ( looking for traditional Uk flavouring / cheese / bacon / spice / etc typically used on crisp & crackers etc )...
19.08.2025
Besides Rosemary, What Are Other Good Antioxidants to That Promote Longer Shelf Life in High Oil/Fat Clean Label Products?
Your Moderator
Sara Han
Food technologist, currently part of the team at Biscuit People
20 biscuits
Hall of fame
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Santiago Marino
Biscuit Technology Consultant
535 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
495 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
355 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
350 biscuits
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.