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
20.05.2025
For the transport of aerated fatty filler, what type of pump do you suggest? Considering that the distances to the consumption area are more than 5 or 6 metres of piping. Consumption 600 kg/hr. Filler density 0.9 g/cc. Fat %: 30 to 34 %.
07.05.2025
We are looking for a supplier for a printing belt for a biscuit line with reciprocating cutter.
The current belt is made from 100% cotton yarn, both in the weft and warp. It is open-ended, not endlessly woven. The loop is hand-stitched with cotton ya...
06.05.2025
What are the most effective requirements to mitigate filled naked wafer sticks fropm becoming soggy ? Should the cutting and packaging areas have RH% and temperature control? Can we control HR% inside cooling tunnels or buffers?
25.04.2025
Hi,
I came across a cookie sandwich in the market. Please refer to the picture below:
https://www.taobao.com/list/item/763748001025.htm?spm=a21wu.10013406.taglist-content.8.64ee69712ccNAr
The surface has a lot of small engraving / embossed dots....
31.03.2025
Could you help us with pretzel production (soda-coated crackers) ?
Which do technic you recommend:
Rotary mold/
Rotary cutter/
Extruder
I appreciate any help you can provide.
25.03.2025
Is there anyone who has experience in producing castella cake (minimum 40% egg in recipe) with a long shelf life of minimum 6 months that I can contact?
Optimal Baking Profile for Rotary Moulded Shortbread
Can you advise of rotary moulded shortbread baking profile?
17.03.2025
We are planning to make 100% gluten free wafers with millets. We have tried the following batter recipe.
BATTER RECIPE
INGREDIANTS QTY ( KGS)
WATER 22
JOWAR FLOUR 4
MAIZE STARCH 3
TOPICA STARCH 2
SOYA LECITHIN 0.01
GAURGUM 0.008
GUM ACAC...
How to Keep Chocolate Chips on the Surface of Chip-Moulded Biscuits
For chip moulded biscuits, do you have any suggestions on how to get the chips to show on the surface? I find that they go to the base of the biscuit and the chocolate chips are visually lost.
18.02.2025
Could some metalized packaging liners contribuite to biscuit rancidity ocurrence? Why, in some cases, products packed in metalized liners show this behavior?
Your Moderator
Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
Hall of fame
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
Santiago Marino
Biscuit Technology Consultant
525 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
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
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.