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Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
Jose Azevedo
10.12.2024
Rancidity in Semi-Sweet Laminated Biscuits
Why do semi-sweet laminated biscuits, like Mary, show a higher incidence of rancidity than others? Besides being baked at higher temperatures, are there other process or recipe factors that could be contributing to this, when using the same fat for e...
Like 2 answers
Srinivasan Subramaniam .I am ex britannian (Britannia Industries ltd) and into all the fields of bakery. very much interested to learn things further. At present doing different concept products in bakery. in Ororflavours and Chemicals LTD and Ingredients manufacturer
GF CRACKERS
Can anyone suggest an outlay recipe for gluten-free crackers through the lamination process? Which flour is most likely to be used and is any important ingredient that plays a major role in bringing texture, bite, and taste to the product?
1 like Answer
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
Omar Schmidt
26.11.2024
What is the Ideal Level of Mono- and Diglycerides for Fat Fillings?
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
Like 4 answers
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
Jose Azevedo
29.10.2024
Optimizing Scraper Knife Angle and Height in Rotary Moulders for Dough Weight Control
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default heigh, from the center line of the mouldind and f...
2 likes 4 answers
Alma Executive manager and Other
Alma
05.10.2024
Petit beurre
This is our recipe for butter biscuit like petit beurre finger style: Palm oil shortening 15kg 4% Sugar 60kg 16% Premix vitamin 0.2kg 0.05% Lecithin 1.5kg 0.4% Whey 1kg 0.27% Ammonium bicarbonate 3kg 0.81% Baking soda 1.5kg 0.4% Dextrose 5kg 1.4% Me...
Like 2 answers
Alma Executive manager and Other
Alma
05.10.2024
Petit beurre
Is it possible to get recipe for butter laminated biscuit like petit beurre and mixing procedure? Thanks in advance
Like 1 answer
Evita Riviani Achmadi Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist and Consultant
How to Bake High-Quality Cookies from Frozen Dough?
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and maintain to get good quality cookies using this met...
1 like 2 answers
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
Omar Schmidt
17.09.2024
How to Reduce Vibration and Ensure Uniform Pinch and Cut in Crackers
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
2 likes 3 answers
Santiago Marino Biscuit Technology Consultant and Consultant
Best Practices for Cleaning a Stencil Hopper
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
3 likes 1 answer
Evita Riviani Achmadi Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist and Consultant
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
3 likes 4 answers
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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.