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
How to get a more light color in sugar biscuit cones? ūüć¶
Hello we are a ice cone manufacturing company in our sugar cone baking ovens we have the problem that the cone comes out wit a dark  brown color, we have to increase lecithin  content  and temperature in order to get the cones rolled our  basic ingre...
06.06.2022
Almond Flour Manufacturers - The conventional type or partially deoiled one?
Hi biscuit people!My team and I are looking for almond flour manufacturers to develop recipes for oven baked snacks with this material. Based on our research, there are two types of almond flour: the conventional type and the partially deoiled...
Sara Han and Other
02.06.2022
Looking for caramel suppliers for wafers
Hi Biscuit People,I have a question for you.. Which raw material suppliers are the best if I want to make wafers with low water activity caramel filling? Thank you in advance
Appearance of white spots on the wafer cone, how to resolve?
Dear group members. Does anyone know how to explain/solve the problem of white spots on the wafer cone as shown in the photo below. What could be causing these spots on the wafer cone?We used the Walterwerk kiel germany wafer machine model Jupiter 69...
Hardness of caramel biscuits
Dear Members,I ask for your advice, how can I reach the required structure of caramel biscuit. I just start the baking of caramel biscuit, but the biscuits are to hard and  not enoug high. I use natrium-hydrogecarbonat as reasing agent, I increased i...
17.05.2022
Water migration in cream filled puff pastry
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor.      But in a time lapse of one week , the pastry roll turns wet and the filling cream is missed.   Any advice?  
Oven maintenance checklists
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
03.04.2022
Advice on a generic recipe and a generic process of Snack fish Crackers type?
Hi and good morning.  I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help me with a generic recipe and a generic process for...
20.03.2022
Where to Find Natural Leavening Agent?
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients are very basic: whole wheat flour, oats, rye wheat...
Cookies
I need help to make chocolate chip cookies similar to GRIESSON cookies 
Your Moderator
5 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
480 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Lutz Popper
Scientific Director
290 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
285 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
250 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
235 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.