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
Why does wire cut biscuit dough get sticky when using oil?
Hello
When using oil in a wire cut type cookie (no chips
or inclusions), it gets sticky.It causes a lot of problems in process
(extruder roll stuck, bad piece deposit, breakage of wires, etc...). When we
use solid shortening, dough is perfect....
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by using adequate Doypack with sealing.Today, I use a cl...
Cheese Crackers like snack crackers? Suggestion in either the mixing process and or oven profile?
We are having an issue baking the mini cheese cracker moisture out and and puffing up. We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water
(~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence
has increased significantly. Could these two factors be related? I normally
associate checking with inadequate moisture removal during baking, or...
Flow wrapper positioning
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the flow wrapper in-feed. The biscuits are wrapped indiv...
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw fat problem or process problem?Advance thanks.
Mini cheese crackers - baking system in rotary ovens ?
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
Petit beurre biscuit mixing
Good aftetnoon.
I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.
I have received different recommendations about the right mixing time, some said 20 minutes, some said 25 minutes.
Also, is t...
We are looking for petit beurre plain biscuit tests
Good afternoon.
We are looking for petit beurre plain biscuit tests.
We face some issues with the process, and I would like to share the recipe with you for any notes.
Knowing that the fat level is high to get softer bite for the biscuit
Wheat...
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Santiago Marino
Biscuit Technology Consultant
370 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
350 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
340 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
315 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.